\\\\\\\' Print

Key Lime Pie in a Jar

  • Author: Audrey

Description

Makes 2-3… depending on the size of your jars!

Ingredients

For the key lime pie liquid cheesecake:

  • 8 ounces cream cheese
  • 3/4 cups sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 egg
  • 1/2 teaspoon key lime pie extract (or, key lime pie zest if you have some!)

For the graham crumb:

  • 3/4 cups graham cracker crumbs (graham crackers that have been crushed into crumbs)
  • 2 tbsp milk powder
  • 1 tbs sugar
  • 1/2 tsp kosher salt
  • 3 tbs butter (melted) or as needed
  • 2 tbsp heavy cream

Instructions

Make the graham crumb:

  1. Preheat the oven to 250 degrees, and line a sheet pan with parchment paper of a silicone baking mat.
  2. Toss the graham cracker crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
  3. Whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 1 to 1½ tablespoons butter and mix it in.
  4. Spread out on the lined baking sheet and bake for 20 minutes, until they have browned a bit and smell toasted. Allow the crumb to cool and store in an airtight container until ready to use.

Make the liquid cheesecake:

  1. Heat the oven to 300°F. Put the cream cheese in the bowl of a stand mixer and paddle on low speed for 2 minutes. Add the sugar and mix for 1-2 minutes until the sugar has been incorporated. Scrape down the sides as needed.
  2. In a bowl, whisk together the cornstarch and salt. Add the milk, egg, and key lime extract, and whisk until smooth. With the mixer on medium-low speed, stream in the cornstarch-egg mixture. Paddle for 3-4 minutes or until the mixture is smooth and loose.
  3. Line the bottom and sides of a 6×6 inch (or 9×4) baking pan with plastic wrap. Pour the batter into the pan and bake for 15 minutes. Gently shake the pan. The cheesecake should be firmer and more set near the edges and jiggly and loose in the center. If it needs it, give it 5 more minutes, check on it again and then another 5 more minutes if needed. If it rises more than a 1/4 inch or begins to brown, take it out immediately.
  4. Cool completely to finish the baking process. Once cool, scoop out of the tin into a bowl and stire until smooth.

Assembly:

  1. Layer the liquid cheesecake and graham crumb in jars as desired.

Find it online: http://www.thebatterthickens.com/key-lime-pie-in-a-jar/