I want all the cute desserts!

And elevating this classic Florida favorite into individual jars is just perfect!

Key lime pie is best served ice cold, so plan ahead on this one. You’ll want to be sure you have enough time to chill it well, then you’ll add the whipped cream and lime slices.

This classic recipe starts with a buttery graham cracker crust, then the tangy, thick, smooth citrusy filling is poured on top.

A friend gifted me a whole slew of key limes, and wow, were they juicy and sweet. If you don’t have or can’t find key limes, don’t worry, you can use regular limes. Another option is to use Nellie and Joe’s Key Lime Juice.

Individual desserts are a crowd pleaser, no cutting and serving, and messy looking desserts.

Jars make these individual key lime pie jars perfect!

Mini Key Lime Pies in glass jars… Use 4 or 8 oz “short” jars.

Be sure you prep the jars with a baking spray or pan release, so the filling comes out easily.

Why Key Lime Pies in Jars Are a Must-Have

• Delicious Flavors: The tart, tangy key lime filling, smooth whipped cream topping, and crumbly graham cracker crust combine to create the perfect balance of sweetness and citrus. Each spoonful is a burst of refreshing flavor that’s hard to resist.
• Convenient Individual Servings: No need to worry about cutting or sharing—each jar is a pre-portioned, ready-to-enjoy treat. This makes them perfect for gatherings, parties, or just as a personal indulgence.
• Portable and Practical: Whether you’re heading to the beach, a picnic, or a BBQ, key lime pies in jars are incredibly convenient. They stay secure in their jars, making them mess-free and easy to transport. Plus, they offer a fun twist on traditional desserts, making them a conversation starter.
• Perfect for Gifting: These mini key lime pies are an ideal gift for special occasions like birthdays, anniversaries, or holidays. Their cute, personalized presentation makes them feel extra special. Pair them with a ribbon, tag, or custom message for a thoughtful and unique gift.
• Great for Beach Days and Summer Events: With their cool, refreshing flavors and compact size, key lime pies in jars are perfect for outdoor summer activities. They’re the perfect treat to cool down after a sunny day, whether you’re lounging on the beach, hosting a backyard cookout.

You can also make these with lemon juice!

The clear jars reveal the beautiful layers of this dessert.

You can adapt any pie recipe into jar pies, they couldn’t be any cuter!

Ingredinents

• graham cracker crumbs
• butter
• sugar
• salt
• cinnamon

Filling

• egg yolks
• sour cream
• key lime juice
• sweetened condensed milk
• cornstarch
• salt

Topping

• whipped cream
• lime

Looking for more sweet treats using jars or jar lids, check these out

• Pumpkin No-Bake Cheesecake (these are perfect year-round)
• Mini S’more Pies
• Raspberry Cheesecake Pies

more great jar desserts:

• Chocolate Chip Cheesecake jars
• Chocoalte Mousse
• Want it fast… make this Instant Chocolate Mousse

Don’t forget the whipped cream!

These are the style jars I use:

8 oz wide mouth jars like I used in the first photo, these are the 4 oz jars

Print

key lime pie

Mini key lime pie dessert jars, the perfect single-serve key lime pie. Be sure to prepare this ahead of time so you can adequately chill the pie in the fridge until cold.

Course Dessert

Cuisine American

Keyword graham cracker, lime, pie

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

graham cracker crust

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

key lime filling

• 4 large egg yolks, room temperature
• 1/2 cup sour cream or Greek yogurt
• 1 1/4 cups key lime juice, or regular lime juice Option- Nellie and Joe's bottled key lime juice
• 2 14oz cans sweetened condensed milk
• 1 tablespoon cornstarch
• pinch salt

topping

• 1 1/2 cups heavy whipping cream, for topping
• 1 lime sliced for garnish

Instructions

• Preheat the oven to 350°.
• Choose the jar sizes you'll be using, 4 oz or 8oz short jars. The 4 oz is a nice snack size, the 8 oz is a generous portion.
• Prepare the glass jars with a nonstick baking spray or pan release (homemade recipe linked in post).
• Prepare the pie crust by mixing the graham cracker crumbs iwth melted butter, with brown sugar, salt, and cinnamon. Mix with a fork or pastry cutter to blend everything together well.
• Place a heaping tablespoon of crust mixture into each jar. Distribute the crust evenly amongst the jars, then press it firmly into the bottom of the jars with a tart press, the back of a spoon, or a small solid item that will fit into the jars like the lid of something, and press the crust firmly.
• Bake the pie crust in the jars for 8 minutes.
• In a medium bowl or large measuring cup, place the sweetened condensed milk, egg yolks, sour cream, lime juice, lime zest, cornstarch, and salt Mix with a whisk until well blended and smooth.
• Pour the filling into the prepared jars with the pie crust.
• Bake for 20 minutes and test the filling with a knife. The filling should be set and will wiggle a bit, but appear thick and cooked. It'll thicken upon cooling like any pudding would.
• Cool at room temperature, then place the jars in the fridge until they are completely cold. 4 hours to overnight.
• Mix the whipped cream firm, place in a piping bag, and top each jar with whipped cream, then add slices of lime. Serve or place in the fridge to serve later.

The post How to make Key Lime Pie in Jars first appeared on Created by Diane.

No matter the flavor, take time to enjoy pie… you’ll be glad you did.

I even have a pie that has no crust for the non-pie crust people. If you love pie crust THIS is my favorite way to prepare it.

and it can be simple to make a pie, come see all sorts of pies!

AND if you like savory pies check these out:

• Chicken Pot Pie
• Pizza Dough, if you’re like me you can pizza… pie. I’m from NJ that’s what we call it.
  *Pizza was first called pie when Italian immigrants arrived in the United States in the late 1800s. Pizza had similarities to a pie – with a crust, sliced triangle portions, and its circular shape

A twist on traditional pie… a Galette:

• here is my Tomato Galette, and be sure to see this easy Blueberry Galette.

Continue reading: Best Pie Recipes

The post Best Pie Recipes first appeared on Created by Diane.

Few things come close to the comfort chicken pot pie offers up. And a buttery and flakey homemade crust (or store-bought) really elevates this simple dish, creating a recipe you’ll want to keep on hand to impress guests, or to have all on your own on a night in.

And if you’re still not sure, you can always use a pre-made crust! It’s not cheating if it has great results!

This chicken pot pie recipe is also great for repurposing leftovers. If you recently roasted a chicken and have leftover meat, you can use that!

Continue reading: Chicken Pot Pie

The post Chicken Pot Pie first appeared on Created by Diane.

Transforming a predictable pizza night into something elevated and new to appease taste buds and creativity all in one fell swoop, is this dish with melted mozzarella and aromatic garlic layered with the fresh burst of sliced tomatoes and oregano.

 And though it may look intimidating, part of its beauty is in its simplicity. You have the option to use store-bought refrigerated pie crust in place of the homemade one, though I encourage you to try my homemade pie crust, as it’s simple, fun, and has a great flavor and texture.

Popular in French cuisine, a Galette describes various types of flat, round or freeform crusty cakes. It can be served with savory fillings but is excellent as a dessert option like this Blueberry Galette. And whether savory or sweet, nothing tastes better for breakfast than leftover Galette! And if you’re a savory person, this makes an excellent breakfast.

Continue reading: Tomato Galette

The post Tomato Galette first appeared on Created by Diane.

I’m all about pie…

If you ask me morning, noon, or night… if I want pie… my answer will always be YES!

It’s hard to resist but I don’t always want a huge pie staring me in the face… that is where this easy blueberry galette comes in…

What is a Galette you might ask?

It’s a rustic pie, it is thinner than traditional pie and no pie plate is needed, you can bake it on a baking sheet. You don’t need to make the pie crust perfect, you don’t even need to fuss with homemade crust if you don’t want to, you can purchase one and simply unroll it. Add the filling and bake.

OMG, it really is that easy.

I make pie crust often and don’t find this method difficult at all MY PIE CRUST RECIPE Print the recipe it will make 2 pie crusts you and refrigerate or freeze the second one to use later) or use a purchased crust, Pillsbury brand works well.

Continue reading: Blueberry Galette

The post Blueberry Galette first appeared on Created by Diane.

I’ve always loved coconut,

so coming up with a delicious pie for the holidays this year,

I incorporated the great flavor of cranberry into a coconut custard pie.

It’s creamy, thick, and delicious with a nice tanginess from cranberries… all neatly tucked into a pie crust. 

The cranberries allow the pie to be not overly sweet… which even the person with the biggest sweet tooth loved and ate at least 4 pieces of. I think that really says it all!

Oh, how I LOVE pie, don’t you…

• HERE is my recipe and instructions on How to Make Pie Crust in a Food Processor.
• HERE is another one of my fun flavor combination pie Cranberry Cheesecake Pie.
• In the photo above is also a great Pumpkin Cheesecake Pie
• And the other pie I make often is Chocolate Espresso Pudding Pie

I topped the pie with stabilized whipped cream and toasted coconut:

• How to Toast Coconut in the Oven
• How to Toast Coconut in a Pan
• How to make Stabilized Whipped Cream 

I love pie so much, I’ve been known to bake extra pies… just so I can enjoy a slice for breakfast for a week, things like that always drove my dad crazy, I would just laugh, and put the pie in my mouth. He’s a pie lover too, but not for breakfast, but he’ll certainly enjoy one or two slices for dessert!

Continue reading: Cranberry Coconut Custard Pie

The post Cranberry Coconut Custard Pie first appeared on Created by Diane.

I’ve always used the recipe for making pumpkin pie on the side of the can of Libby’s Pumpkin, plus adding one more egg, my mom always did that. 

This time I wanted to make the pie a little thicker, a little richer in texture and taste and no better way than to give blend in some cheesecakey-ness… oh yes, the greatness of cream cheese blended in to make this pumpkin pie even more spectacular than ever. 

So for this pumpkin pie I changed up a couple of items, I didn’t use sweetened condensed milk, I opted for heavy cream instead. I reduced the sugar as well, I really don’t like overly sweet desserts or pumpkin items that are overspiced. 

The result is a delicious velvety pumpkin pie that EVERYONE is raving over. Really even the types that say they don’t like pumpkin pie like it! YAY!

I like turning cheesecake into pie… be sure to check out my Cranberry Cheesecake Pie too.

Continue reading: Pumpkin Cheesecake Pie

The post Pumpkin Cheesecake Pie first appeared on Created by Diane.

I’ve made it many times… it’s so good it’ll become your go-to recipe I’m sure.   

I hear lots say they don’t prefer pie crust.

So this pie has no pie crust, but I swear you’ll hardly miss that there is none.

All the components to this pie recipe are delicious!

There are so many reasons to make this delicious pie, and the first reason is it’s baked in a cast-iron skillet, so the slightly rustic feel of this pie is not only great at celebrations it’s perfect to end a weeknight meal. Do you need a cast iron skillet to make this, absolutely not, bake it in a cake pan, a pie plate, a frying pan that is oven-safe, a disposable foil pan. Any pan will work if you don’t have your regular baking pans available, making it great for times when you want to bake, but think it’ll be too complicated. This is a forgiving apple pie. No fuss! 

This pie is FULL of flavor and the filling bakes up sort of like a custard type of filling so the apples really have something to hold onto and as you can see…

The flavor is a combination of apple pie and cheesecake, without being too heavy.

This is a nice rustic firm pie, when sliced it wont’t slide all over the plate, it doesn’t fall apart and have your scooping it up to get every last drop. Just grab a fork, or spoon and dig in.

There is a super delicious crumb topping and it’s full of apples.

I just love this pie so much and like I said I LOVE pie and pie crust but this pie will surely surprise you. There is no need to fuss with a pie crust. And it tastes amazing! It’s based off of the stuffed apple pie I’ve made for years. The pie I had the first time I went out with my husband. So yes, it’s SPECIAL. I wanted to make a version I could make more easily with less fuss, less time and this is it. 

This pie is easy to make and does not take long at all to prepare!

This has become our NEW favorite in our house, it seems since a WHOLE pie is so much more time consuming to make I don’t make them as often as we’d like. Now we can enjoy pie ANYTIME with this easy no pie crust sour cream apple pie recipe.

I baked the wonderful pie in a 10″ cast-iron skillet, but as I mentioned you can certainly bake it in a glass, metal, or ceramic pie plate or pan or disposable foil tin pan. And it also bakes up nicely in a 12″ cast iron skillet too. The larger the pan the thinner the pie, but the faster it’ll bake!

You can bake it in a pie crust if you prefer my favorite is this homemade pie crust, but you can also use refrigerated or frozen pie crust too.

Lots of choices here!

Now doesn’t that look just a few simple steps, it is!

Now I’ll admit I thought I liked ice-cold pie and I do, sometimes I like it heated up with ice cream, this pie, you can even scoop out warm and enjoy it right away!

I just LOVE when things are so versatile!

This pie is simple to make, which means it’ll be great on your holiday dessert table, or to make it for a great ending to a weeknight meal.

You can also just the thing to make when company arrives so you can all scoop it out after dinner and sit and chat.

I just love sitting and chatting around the kitchen table!

This great recipe creates a sturdy edge and still, there is no fussing with a pie crust!

 I used THIS 10″ size I feel cast iron skillets are so wonderful to cook and bake it. I have 12″ cast irons skillet and tons of recipes using them.

so if you don’t have any be sure to check them out as well as some of my favorite cast iron skillet recipes I cook in them like,

• Creamy Shrimp and Pasta,
• Roasted Cabbage with Lemon and Parmesan,
• and Chicken Parmesan Meatballs to name a few.

Print

No Pie Crust Sour Cream Apple Pie

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Author Diane Schmidt - createdbydiane.com

Ingredients

• 2 lbs granny smith apples
• 1 1/4 cups sour cream
• 1/2 cup sugar
• 1/3 cup flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1 egg

topping

• 1/2 cup brown sugar
• 1/2 cup flour
• 1/4 cup cold butter
• 1/2 teaspoon cinnamon

Instructions

• Preheat oven to 400°
• Peel, core, and slice apples. I use the pampered chef apple peeler/slicer/corer.
• In a medium bowl mix sour cream, sugar, flour, salt, vanilla, and egg together with a whisk.
• Gently stir in apples to coat them completely.
• Pour the mixture into a cast iron skillet I baked this one in a 10" for the photo above, but also have baked it in a 12" or you can use another pan of similar size, like a cake pan, or pie plate.
• The smaller the diameter the thicker the pie will be.
• This recipe can be easily cut in half and baked in an 8" pan for two large servings.
• Bake for 20 minutes.

Prepare topping

• In a small bowl with a fork or pastry cutter blend brown sugar, flour, butter, and cinnamon.
• Place in the fridge until the 20-minutes is done.
• Then top the pie with the topping and bake for another 20 minutes.
• Allow pie to cool for 10 minutes if serving hot, or allow to cool to the touch, then place the pie in the fridge until it's chilled.

The post No Pie Crust Sour Cream Apple Pie first appeared on Created by Diane.

Skillet Apple Crisp

Don’t miss one delicious recipe and get my FREE e-cookbook click here!

A hot skillet full of apples,

let me have it!

I just love desserts like this that can be made impromptu and served hot

with ice cream of course!

Oh… and caramel, what is it about apples and caramel, they are the perfect married couple.

Now mix this all-together on your for, the hot apples, oatmeal, caramel, and ice cream and well…

there are simply no words!

Continue reading: Skillet Apple Crisp

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Mini Cream Pies

Pin this on Pinterest on your dessert board, or PIE board….I have one of those.

Don’t miss one delicious recipe and get my FREE e-cookbook click here!

I made a whole bunch of fruit pies and they were so fun and really DELICIOUS!

As everyone saw me making pies, and they all had fun telling me just what type of pie they wanted.

To accommodate everyone I made MANY PIEs, in a few different fruit flavors.

They were equally enjoyed, so you can make different varieties or focus on your favorite when making them!

Continue reading: Mini Fruit Pies

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