Key LIme Pies in Jars

VERY cute and FUN!!
(serves 4)

Crust:
4 (8 oz.) wide-mouth jars
Coconut oil* cooking spray
1/3 cup graham cracker crumbs
1/3 cup sweetened flaked coconut, chopped
1 T. Sugar in the Raw*
1 T. Kerrygold* butter, melted

Filling:
1 can (14 oz.) sweetened condensed milk
1/2 cup bottled Key lime juice or freshly squeezed Key limes*
4 egg yolks
1/2 t. coconut extract

Topping:
1&1/2 cups heavy cream
1 t. vanilla extract
1 cup Marshmallow Fluff
2 T. toasted coconut and lime slices

Preheat oven to 325. To make the crust: Coat bottoms of jars with cooking spray. In a bowl, combine crumbs, coconut, and sugar; stir in butter. Divide mixture among jars and press into bottoms. Bake 7-8 min. until set. Cool. To make the filling: In a bowl, whisk together sweetened condensed milk, juice, yolks, and extract. Divide among jars. Bake 25 min. or until set (center will jiggle very slightly). To make topping: On low speed, beat cream vanilla, and Fulff until combined; on med.-high, beat until soft peaks form. If desired, transfer to a pastry bag or put into a zip lock bag and cut out one corner*. Pipe, spoon, or squeeze mixture over pies. Garnish with coconut and lime slices.

"The remedy for jealousy is thankfulness to God - for what you DO have*"

Love,

MM