Ingredients

• 12 grahams crackers
• 2 tablespoons white sugar
• 6 tablespoons unsalted butter , melted
• 6 half-pint) canning jars
• 1 , 14 ounce
• 4 eggs yolks
• 1 tablespoon grated lime zest , divided
• 0.5 cups fresh lime juice
• 0.5 cups heavy cream
• 1 teaspoon white sugar
• 1 cup fresh raspberries

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a small pie plate with parchment paper.
2. 2 Place graham crackers and 2 tablespoons sugar in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add melted butter; pulse until combined.
3. 3 Press 2 tablespoons graham cracker crumbles into bottom of each jar; place jars on a large, rimmed baking sheet. Press remaining graham mixture into bottom of the prepared pie plate.
4. 4 Place baking sheet with jars and pie plate in the preheated oven; bake until graham cracker mixture is golden brown, 12 to 15 minutes. Cool on wire rack. Break up graham cracker crust in pie plate into crumbles or pieces; set aside.
5. 5 Reduce the oven temperature to 350 degrees F (175 degrees C).
6. 6 Whisk sweetened condensed milk and egg yolks together in a large bowl until smooth; whisk in 1 ½ teaspoons lime zest and lime juice until combined. Pour into cooled jars.
7. 7 Bake in the preheated oven until lime mixture has just set, 10 to 12 minutes. Cool on a wire rack, then chill in the refrigerator.
8. 8 Beat heavy cream and 1 teaspoon sugar in a bowl with an electric mixer until stiff peaks form.
9. 9 Divide raspberries, whipped cream, reserved graham cracker crust crumbles, and remaining 1 ½ teaspoons lime zest among jars.

Nutrition per serving