Lime-Coconut Cream-Pie Jars (With Video)

Prep Time:

20 mins

Total Time:

2 hrs 40 mins

Servings:

6

Inspired by the ever-popular Key lime pie and cream pies, these individual desserts are cute and delicious—they're also easier to make than a full pie. There’s a layer of toasty graham cracker crumbs, plenty of rich coconut custard, and a touch of lime juice and zest to balance the sweetness. Sweetened whipped cream, toasted coconut, and a little more lime zest are the finishing touches. They're also fun to make, especially if you have kids who love spooning stuff into containers. Serve them in glass jars or pretty glasses so everyone can see how adorable they are.

Lime-Coconut Cream-Pie jars recipe — Credit: Paola + Murray

Making These Pudding Jars Ahead

You can assemble these pudding jars up to a day ahead. Refrigerate them and add the toppings before serving.

Directions

Preheat oven; make graham cracker crumbs

Preheat oven to 350°F with racks in upper and lower thirds. Pulse graham crackers in a food processor until finely ground. Add butter, 1 tablespoon granulated sugar, and 1/8 teaspoon salt; pulse to combine. Spread mixture in a single layer on a baking sheet.
Bake graham cracker mixture and coconut:

Spread coconut flakes in an even layer on another rimmed baking sheet. Place both sheets in oven; bake until coconut is golden, 8 to 10 minutes; and graham-cracker mixture is darker-golden and fragrant, 10 to 12 minutes. Let coconut cool completely.

Coconut can be toasted ahead and stored in an airtight container up to 1 week.
Divide graham-cracker mixture between jars and refrigerate:

Divide graham-cracker mixture evenly among six 8-ounce glass jars or glasses; gently press to create an even layer (a metal ice cream scoop is great for this). Transfer to refrigerator.
Make pudding:

Whisk together cornstarch and remaining 3/4 cup granulated sugar and 1/2 teaspoon salt in a medium saucepan. Add egg yolks; whisk to combine. Whisk in coconut milk and half and half; cook over medium-high heat, stirring constantly, until bubbling and thick, about 4 minutes. Continue to boil, whisking constantly, 2 minutes more.
Finish pudding off heat:

Remove from heat; stir in lime zest and juice and sweetened coconut. Add butter; whisk until melted.
Cool pudding in liquid measuring cup, then divide between jars:

Transfer pudding to a large heat-proof liquid measure with a spout; let cool about 10 minutes. Divide pudding among jars, place a piece of plastic wrap directly on the surface of each (to stop skins from forming), and refrigerate until firm, at least 1 1/2 hours and up to 2 days.
Whisk cream with confectioners' sugar; dollop on puddings and refrigerate; serve:

Whisk cream and confectioners' sugar until soft peaks form. Dollop mixture on top of puddings and refrigerate, uncovered, up to 1 hour, or serve immediately, topped with toasted coconut and more lime zest.

No-Bake Variation

Prebaking the crust mixture lends a nutty flavor and a nice crunch, but you can streamline this recipe and go with a no-bake version: Simply divide the graham-cracker mixture among jars or glasses and refrigerate while you make the filling.