This recipe is super easy to whip up and makes around 4 servings. Here is what you need:
1 package of graham crackers
2 tbsp butter
1 (8oz) package of cream cheese (softened)
1/2 can condensed milk (around 7oz)
1/2 cup plain or vanilla Greek yogurt
key lime juice to taste – this is totally up to you! I like it more tart, some people don’t. Just pour until you get it right!
whipped cream for the topping – the amount will depend on your jars.
limes to garnish
4 small glass jars (I used 2 large jar glasses)
Serves 2 16oz Mason Jars or 4 8oz Mason Jars
Step One: The first thing you want to do is crush up your graham crackers and mix them with 2 tbsp of butter. There are tons of ways to do this but I like putting my graham crackers in a large ziplock bag and crushing with my hands, then pouring into a bowl to mix with the butter. Once you have done that set it aside.
Step Two: For the pie filling combine your cream cheese, condensed milk, Greek yogurt and key lime juice in a stand mixer and mix on medium speed for about 5 minutes. If you don’t have a stand mixer, whip vigorously with a whisk until you have a smooth, creamy texture. If you find your filling isn’t as green as you like add in a drop or two of green gel coloring.
Step Three: Once the pie filling is mixed, pop it into the fridge for about 10 minutes while you get your jars ready.
Step Four: Now that the pie filling is cooling in the fridge. Pour about 1/3 cup of crushed graham crackers into the bottom of your jar and lightly pack them down. You don’t want it to be too hard, so make sure it is just enough to stay in place.
Step Five: After that take your filling mixture out of the fridge and pour about 2/3 cup into your jar and sprinkle on some more graham crackers. Before serving, garnish with freshly whipped cream and a half of a lime slice.
You can store in the refrigerator for up to three days.