Girl Scouts Shortbread Cookie Key Lime Pie Jars
(courtesy of Colleen Worlton, chairperson, Girl Scouts of the Sierra Nevada Board in Reno. Makes 12 – 16 jars)
These are a fun and elegant treat to serve guests, but they’re quick and easy to make using Girl Scout goodies.
For Crust
1 box Girl Scouts Shortbread Cookies
3 tablespoons sugar
7 tablespoons butter, melted
Place cookies in food processor and mix until they are fine crumbs (should be about 1½ cups). Add sugar and mix, then add butter and mix.
Using ¼-pint canning jars, drop a heaping tablespoon of crumbs in the bottom of each jar. Tamp down the crumb mixture as you would a pie crust. Set aside.
For Pie Filling
8 ounces cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
½ cup key lime juice (fresh or bottled)
1 tablespoon lime zest (key limes if you can — takes about 4 limes)
1 cup heavy whipping cream, beaten into stiff peaks
In large mixing bowl, beat cream cheese until smooth. Add sweetened condensed milk, key lime juice, and zest, then beat until smooth. Fold in whipped cream until well combined. Place filling in a Ziploc bag and pipe into jars (up to the jar rim, but not above). Place lids on jars and put in refrigerator until ready to serve. Can be made 1 to 2 days ahead.
To serve, remove lids from jars and add a dollop of whipped cream and a ¼ slice of fresh lime.
