Just made this simply sublime pie in a mason jar and had to share it here! It’s so addictive and perfect in its unassuming way. If you’re ovenless or feeling lazy about undertaking a major baking project, this is the easy no-bake pie for you! Your taste buds will burst into song while your head is saying ‘Stop! Try to save half for later!’. It’s a slight adaptation of J.Kenji López’s 10-min pie. I’ve simply reduced quantities to fit into a medium mason jar and replaced half the whipping cream with drained greek-style yoghurt. With a reduced quantity of sweetened condensed milk, it all thickens beautifully with fresh lime juice. The finely-grated lime zest adds that extra zing. The special ingredient is Ritz crackers – here in Barcelona they’re harder to find so I used the cheap mini ‘ritz-style’ kind. They worked perfectly. Yum yum. If you haven’t already had a lovely ritz cracker lime pie dessert, give it a try! 🙂
This pie in a jar is based on Chef J.Kenji López’s pie recipe, online here and in Food52’s Genius desserts book. My addition of greek-style yoghurt instead of half the cream makes it slightly healthier but, let’s face it, there’s still the sweetened condensed milk – which I accidentally reduced to 3/4 of the original quantity (it works great). This dessert isn’t too sweet, lime juice is good for you and you can make your own healthier gluten-free ritz crackers, with my recipe here. One day I’ll try it with homemade crackers. Apparently you can use any kind. Yay!
DAY ONE – 10 minutes to make. Store in fridge overnight.
DAY TWO – eat.
The mason jar used is 500ml (10cm/4in diametre and 10cm/4in high). Alternatively, use any 500ml container or two smaller 250ml dishes. Technically, you can make this dessert for two people, thereby sharing. Yes, really. 😉
Mine came out cake-like (which apparently is the idea) and not too creamy (partly due to using less condensed milk), which I really liked. But you can increase the greek-style yoghurt or cream a little. Or use 60g of crackers or less. It all seems quite flexible.
- 100g/1/3 cup condensed milk
- 62g/1/5 cup drained unsweetened greek-style yoghurt (obtained by placing 90g/1/3 cup in a sieve over a bowl, in fridge around 4 hours).
- 55g/ml liquid whipping cream, 35% fat minimum
- 30g/ml freshly-squeezed lime juice (about 2 limes)
- finely-grated zest from 1 and 1/2 limes for filling, to taste
- zest from 1 to 1 and 1/2 limes for decoration, to taste
- 70g/2.4oz Ritz-style crackers or other kinds (can reduce to 60g/2oz)
- Place milk, drained yoghurt, cream, lime juice and zest in a bowl and wait 30 seconds to 1 minute. It starts thickening all by itself.
- Whisk 1 minute to thicken more.
- Spread thin layer of mixture on bottom of jar.
- Top with layer of mini crackers.
- Repeat layering until you reach top of jar (mine had 4 or 5 layers of crackers, I think).
- Cover and place in fridge overnight (or minimum 2 hours).
- Sprinkle with extra lime zest to serve.
Yum yum. Had to force myself to stop and save some for the next day.
Tempted? This lime cracker pie in a jar is the bomb. That’s all I’ll say. Ok, except that I really adore it. Hope you’ll try it too.
Will now love you and leave you dear reader. Hope you’re holding up well, what with the world being a little off-kilter nowadays (pie helps). Wishing you a great week with some happy no-baking, baking and eating! 🙂 Lili x