Deconstructed Key Lime Pie

Key Lime Pie

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!

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Deconstructed Key Lime Pie
I'm obsessed with the deconstructed key lime pie from Rodney's Oyster House here in Calgary. The perfect amount of tang and sweet to finish off a meal.
Key Lime Pie
Course Dessert
Cuisine American, Dessert
Prep Time 15 minutes
Passive Time 2 hrs
Servings
people
Ingredients
Crust Layer
Course Dessert
Cuisine American, Dessert
Prep Time 15 minutes
Passive Time 2 hrs
Servings
people
Ingredients
Crust Layer
Key Lime Pie
Instructions
Crust Layer
  1. Clean 4 mason jars. In a medium bowl mix graham cracker crumbs, sugar and mix. Drizzle melted butter to incorporate into the mix.
  2. Pack graham cracker mix to about 1/4" depth at the bottom of each jar. Chill in fridge.
Pie Filling
  1. Mix condensed milk, sour cream and ricotta cheese together, add lime juice and mix thoroughly.
  2. 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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