Key Lime and Blueberry Pies in Jars

How fun, GOOD, and Cute (and, again, perfect for your camping trip or Labor Day picnic - packed well in your cooler with jar lids)!!
(makes 8 pies/jars)

8 (4 oz.) Mason* canning jars
Parchment paper
12 graham crackers
2 T. granulated sugar
6 T. Kerrygold* butter, melted
1 14 oz. can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice (from about 4 limes - key* limes, if you can find them*)
1/2 cup heavy cream
1 cup fresh* blueberries
Grated lime zest, for serving

Heat oven to 375. Line an 8&1/2x 4&1/2" loaf pan with parchment paper, leaving a 3" overhang on the two long sides. In a food processor, pulse the graham crackers and sugar to form fine crumbs (you should have 1&3/4 cups total). Add the butter to the processor and pulse to combine. Spoon 1 T. each into eight 4 oz. jars, gently pressing them into the bottom. Transfer the jars to a large rimmed baking sheet. Press remaining graham mixture into the bottom of the prepared loaf pan and transfer the pan to the baking sheet. Bake until the crusts are golden brown 12-15 mins. Transfer to a wire rack to cool. Reduce oven temp. to 350. In a large bowl, whisk together the milk and egg yolks. Add the lime juice an whisk to combine. Divide the mixture among the cooled jars (3 T. per jar), and bake until just set, 10-12 mins. Transfer to a wire rack to cool, then refrigerate until ready to serve (up to 2 days). Using an electric mixer, beat the heavy cream in a med. bowl until stiff peaks form. Roughly break up the remaining graham cracker crust (you will have some left over) and form layers in the jars using the cream, blueberries, lime zest, and broken grahams.

"Be someone you want to be around."

Have FUN today!!!!!

Love,

MM