Key Lime Parfaits

Key Lime pie is one of those desserts that screams SUMMER, but it is so refreshing and delicious, it would be a shame to only indulge in this for one season.  These parfaits have the scrumptious taste of Key Lime Pie, but have the beautiful presentation of a parfait.  

And the dessert is so simple, you will have a great dessert with very little fuss.  I love to eat this in my backyard with my feet up while I relax and watch butterflies having fun:-)  In the winter, enjoy this and smile when you think of what a great summer you had. For a great touch for entertaining, try serving these in shot glasses with mini spoons.

A gratuitous whipped cream shot. There is nothing quite like homemade whipped cream. Key lime pie is usually more of a yellowish color, but I wanted it to have a bit more of a green hue, so I used natural color from spinach leaves. You just simply boil in water and use a few green drops, but with green color or without, this tastes amazing.

Are you convinced?

Ingredients

     For the graham cracker crumble

• 3 tablespoons unsalted butter
• 2 tablespoons white sugar
• 1 tablespoon light brown sugar
• 1/2 cup graham cracker crumbs  

 For the Key Lime Cream

• 1 14-ounce can sweetened condensed milk
• 1/2 cup fresh lime juice
• 1 tablespoon grated lime peel
• (fold one cup of the sweetened whipped cream from the recipe right below 
 

 For the sweetened whipped cream

• 2 cups chilled whipping cream 
• 1/4 cup powdered sugar
• Pure Vanilla Extract

Directions

Melt butter in heavy small skillet over medium heat. Mix in brown sugar and stir until bubbling, about 1 minute or less. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool. 

To make the Key lime cream, stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Set aside while you make sweetened whipped cream.

For whipped cream topping, beat 2 cups whipping cream in bowl until stiff peaks start to form. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Make sure the bowl and the beaters are cold. It helps if you put the bowl in the freezer and the beaters 10 minutes before you make the whipped cream.

Using electric mixer, beat cream in medium bowl until firm peaks form; fold 1 cup of whipped cream into key lime cream mixture.  Save the remaining whipped cream for topping the parfaits.

Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours. Just before serving, add a generous dollop of whipped cream.

Bon Appetit!