Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Lime-Coconut Cream-Pie Jars By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 3, 2022 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 2 hrs 40 mins Servings: 6 These individual cream "pies" get their silkiness from coconut milk and a zesty lift from limes. They're also fun to make, especially if you have kids who love spooning stuff into containers. Bake the graham-cracker crust and divide it into mini jars, add a tier of custard and another of whipped cream, and finish with toasted coconut flakes and more zest. Ingredients 6 full graham-cracker sheets (3 ounces), broken into small pieces 3 tablespoons unsalted butter, melted ¾ cup plus 1 tablespoon granulated sugar Kosher salt (we use Diamond Crystal) 6 tablespoons unsweetened coconut flakes ¼ cup cornstarch 4 large egg yolks 1 can (14 ounces) coconut milk 1 cup half and half 1 teaspoon finely grated lime zest, plus more for serving, and ⅓ cup fresh juice (from 2 to 3 limes) 1 cup sweetened shredded coconut 2 tablespoons unsalted butter, softened ½ cup heavy cream 1 tablespoon confectioners' sugar Directions 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. 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 (it can be stored in an airtight container up to 1 week). 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. 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. Remove from heat; stir in lime zest and juice and sweetened coconut. Add butter; whisk until melted. 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 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. Paola + Murray Cook's Notes Prebaking the crust mixture lends a nutty flavor and a nice crunch; for a no-bake version, simply divide the mixture among jars or glasses and refrigerate while you make the filling. Print