Required fields are marked *. I wonder if one could use crushed ameretti biscuits as a crust too. Hope you had a wonderful Thanksgiving! Maybe, I will invest in some of these cute little jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon. If so, for how long? © 2013 - 2020 Anova Applied Electronics, Inc. I do not use a water bath, but some folks prefer to for safety reasons. For the filling, you’re ultimately just making a deliciously sweet and tart key lime curd in the Anova Sous Vide Precision Cooker. I can’t see them lasting at my house very long either but I thought I’d get the information for my files. I multiplied quantities by four for a party dessert, and all came out smoothly. And now it’s in a jar…it doesn’t get better than this! If you’ve been following IBC for a few years, you’ll know I have a thing for mason jars. Thanks!! Agitate the bag several times throughout the cooking process to prevent clumps from forming. Made these for tonight’s low country boil. I’m intrigued by your recipe for Key Lime Pie in a Jar! After the mixture has cooled, pour into the crust. The jars add a really great touch. To serve, top with whipped cream, a lime slice, and tall parfait spoons. Place in the water bath and set the timer for 30 minutes. Definitely do a test run and you may want to shorten the cooking time. I haven’t tried it, but I have a hunch the texture wouldn’t be the same after freezing. If necessary, add an additional minute or two. Okay, this recipe is technically really only for a key lime pie filling — the crust and whipped topping are store bought (unless you want to get crazy and make those yourself, but you’re on your own for that). … For the filling, you’re ultimately just making a deliciously sweet and tart key lime curd in the Anova Sous Vide Precision Cooker. What do you think? With these ingredients, do you think you could change this into a key lime cobbler? Good luck and congrats! Successful canning requires the food to have a particular pH level and I’m pretty sure this does not. Definitely refrigerate – the mason jars are just a container. Yikes! These are delicious! The filling should no longer jiggle when cooked. Pingback: Uses for Mason Jars - The Food Edition - Just Us Four, Pingback: 100 Best Mason Jar Recipes, Tips, and Ideas on the Internet - Restless Chipotle. (Side note: I was anxious to try one fresh out of the oven, and turns out it’s a really great warm dessert, too! I get requests from my mother, mother-in-law, sister, her mother-in-law…everyone loves this recipe and it is easy to make…thanks!!! Great idea for lightening it up. And we picnicked at one of the most gorgeous beaches I’ve ever visited, just north of Clearwater. Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. They were a huge hit. And I was asked for a copy of the recipe. Thanks for a great dessert idea. Stir with a fork until incorporated. I’m worried about the jars cracking, or the water bath altering the cooking time. She loooves key lime pie! I made them last night with full fat because I couldn’t remember if she actually DID use the low fat one..(I asked, She did) Cant wait to eat them today for Thanksgiving! Pingback: Friday Favorites | Just a Spoonful of Sugar, Pingback: Key Lime Pie in a Jar | Cooking Pics, Pingback: Vanilla Praline Pumpkin Pie | Kitchen Treaty. 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