Sous Vide Key Lime Pie Jars
These key lime pie jars are silky smooth, perfectly tangy and foolproof!
Ingredients
For the crust
- 127 grams graham crackers 1 regular sleeve or 2 of the small sleeves
- 57 grams salted butter, melted 4 tablespoons
- 30 grams granulated sugar 2 tablespoons
For the filling
- 396 grams sweetened condensed milk 1 (14 oz) can
- 61.5 grams sour cream 1/4 cup
- 178 grams key lime juice 2/3 cup
- 78 grams egg yolks 4 large
- 5 grams key lime zest 1 tablespoon
- 30 grams granulated sugar 2 tablespoons
- 40 grams heavy cream 3 tablespoons
- 1 pinch salt
To serve
- Whipped Cream Optional
Instructions
For the crust
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Preheat oven to 325º.
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In a food processor, combine graham crackers, melted butter, and sugar.
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Process until fine crumbs form and mixture is about the texture of wet sand.
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Spread mixture out into an even layer on a baking sheet and bake for 8 minutes.
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Remove from oven and set aside.
For the pie jars
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Preheat sous vide bath to 180º.
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In a food processor, combine all filling ingredients and process until fully combined.
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In your jars of choice, add a few tablespoons of the prepared crust mixture until the bottom is fully covered.
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Add pie filling mixture to jars on top of crust until roughly a half inch from the top of jars.
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Seal jars and cook at 180º for one hour.
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Remove jars from bath and allow to rest on the counter for 20 minutes.
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Refrigerate for four hours or until cool and set or ready to serve.
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Top with whipped cream, lime zest and any leftover crust mixture (optional but recommended!)
Recipe Notes
This recipe makes about 780 grams of filling, I use 92 grams of filling in each of my jars. The servings that this recipe generates will depend on the size of your jars.
Kent Baker says
Excellent recipe. Searched for sous vide recipe for key lime concentrate (Nellie & Joe’s) pies. Not huge fan of zest, so it was left out. Substitution: Nilla wafers instead of graham crackers (however, same weight in recipe followed). Everything else in the incredients was followed. It made about 16 to 17 4 oz. jars. After putting in the crust, I used a slightly smaller cup that reaches to the bottom to compress/tamp down. Temperature worked well at 180° for 60 minutes. I prefer to set the water temp to about 6° above the cooking temperature (e.g., 186°) to get the water ready to insert the jars. Right before or after inserting jars at beginning of cooking, I reset the temperature to 180°. Inserting the room-temperature jars, especially 16 of them, in the water bath brings the temp down a bit. The extra 6° ensures that the machine doesn’t have to struggle to get back up to temperature. I purchased a couple of canning racks that hold 8 of the 4 oz. jars each and fit well enough together in the container (had to bend one of them slightly to sit at the bottom). The racks allow easy maneuvering of all jars at once without having to individually manipulate with tongs.