Mini Key Lime Pies in Canning Jars

I'm working on making some changes in our diet for the better.  But, gosh, I'm getting a sweet tooth.  This is adapted from savour-fare.com, August 5.  I've been looking forward to it all week.  Can't wait

I'm interested in the increased number of puddin' recipes I'm seeing.  Oh, they call them tarts and flans and pot d'cremes, but they are really puddin' and custard.  I think we are living in a world that strongly desires to go back to simpler times, but just doesn't know how. 

Mini Key Lime Pies in Canning Jars

The Crust
6 low fat graham crackers, crushed
1 T. sugar
2 T. butter, melted.

Combine and spoon into the bottom of 6 - 1/2 pint canning jars.  Yes, you can, and should, bake in canning jars.  Bake at 350 for 7 - 9 minutes.  It doesn't get a firm crust, just dries up and makes a crumb.  Cool it to room temp.


The Puddin' 

1/2 c. Half and Half (What can I say?  We used the last of the milk in our breakfast.)

1 package of plain dry gelatin

Combine and whisk until smooth.  It will be a little lumpy at first, but take your time. 

Reserve 1 T. of this and gently heat the rest on the stovetop until it starts to thicken.  Try to incorporate any lumps. Set it aside to cool a bit.

In the reserved 1 T. Milk and gelatin, add 2 egg yolks, and 3 T. Sugar. 

To the cooked mixture on the stove, gradually add in 1/2 c. good quality organic plain yogurt.  Add also the egg yolk mixture.

and 1/2 c. key lime juice (Just to be clear, Key Limes don't grow where I live).

and 1 t. Triple Sec.  Yeah,  I'll be good tomorrow, really, I will.

And into the frig she goes to get good and cold. 

Divide the lime puddin' between the prepared jars.

Looks like there's enough room for the remaining 2 eggs whites whipped with 2 T. sugar and another capful of the triple sec.  (You could whip cream if the uncooked egg whites turn you off.)

Divide the topping between the jars.  

Savour Fare suggests adding canning lids and packing it in a picnic.  Okay, if your taking a good cold ice box.  I wouldn't want this at room temp for long.  Just saying.



Yeah, I think I know where the other half jar of key lime juice will be going.  'Cause this puddin' is good stuff. 

And I'll be visiting Savour Fare to see what else she's doing.

Printable:  https://docs.google.com/document/d/1QhPPsMQxNz0i_SrsvZDHUjtyHWgiqgKbbfUNw-Ofn88/edit?hl=en_US#