These key lime pie jars are silky smooth, perfectly tangy and foolproof!
Preheat oven to 325º.
In a food processor, combine graham crackers, melted butter, and sugar.
Process until fine crumbs form and mixture is about the texture of wet sand.
Spread mixture out into an even layer on a baking sheet and bake for 8 minutes.
Remove from oven and set aside.
Preheat sous vide bath to 180º.
In a food processor, combine all filling ingredients and process until fully combined.
In your jars of choice, add a few tablespoons of the prepared crust mixture until the bottom is fully covered.
Add pie filling mixture to jars on top of crust until roughly a half inch from the top of jars.
Seal jars and cook at 180º for one hour.
Remove jars from bath and allow to rest on the counter for 20 minutes.
Refrigerate for four hours or until cool and set or ready to serve.
Top with whipped cream, lime zest and any leftover crust mixture (optional but recommended!)
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.