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sous vide key lime pie

Sous Vide Key Lime Pie Jars

These key lime pie jars are silky smooth, perfectly tangy and foolproof!

Course Dessert
Keyword key lime pie
Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Setting Time 4 hours
Total Time 5 hours 23 minutes
Servings 8 people

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

  1. Preheat oven to 325º.

  2. In a food processor, combine graham crackers, melted butter, and sugar.

  3. Process until fine crumbs form and mixture is about the texture of wet sand.

  4. Spread mixture out into an even layer on a baking sheet and bake for 8 minutes.

  5. Remove from oven and set aside.

For the pie jars

  1. Preheat sous vide bath to 180º.

  2. In a food processor, combine all filling ingredients and process until fully combined.

  3. In your jars of choice, add a few tablespoons of the prepared crust mixture until the bottom is fully covered.

  4. Add pie filling mixture to jars on top of crust until roughly a half inch from the top of jars.

  5. Seal jars and cook at 180º for one hour.

  6. Remove jars from bath and allow to rest on the counter for 20 minutes.

  7. Refrigerate for four hours or until cool and set or ready to serve.

  8. 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.