One of my favourite dessert’s of all time is the key lime pie from Rodney’s Oyster House in Calgary. It’s so memorable that sometimes we go there just for oysters and dessert. The last weekend I had enough of the ingredients at the house to make this last minute treat for guests. Serving it in canning jars gives it a rustic feel and even if you don’t have any mint sprigs to decorate the top, rolling some tiny lime slices in raw sugar adds something fun to an otherwise simple (but delicious) dessert!
| Prep Time | 15 minutes |
| Passive Time | 2 hrs |
| Servings |
people
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Ingredients
Crust Layer
- 2 Tbsp Butter melted
- 1 Cup graham cracker crumbs use GF for an alternative
- 1 tsp sugar
Pie Filling
- 1 can sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 cup sour cream
- 1/4 cup ricotta cheese
Ingredients
Crust Layer
Pie Filling
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Instructions
Crust Layer
- Clean 4 mason jars. In a medium bowl mix graham cracker crumbs, sugar and mix. Drizzle melted butter to incorporate into the mix.
- Pack graham cracker mix to about 1/4" depth at the bottom of each jar. Chill in fridge.
Pie Filling
- Mix condensed milk, sour cream and ricotta cheese together, add lime juice and mix thoroughly.
- Spoon equal portions into each jar. Set in fridge to chill for at least 2 hrs, (hint) if not overnight. If you are limited on time add an additional 1/4 cup of lime juice to set up mix.
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This looks delicious. Is this the actual recipe from Rodney’s, and have you made this as a pie? Just wondering how it sets if it’s made as pie and not in the jars. Thank you.