The other night, I was talking to a friend, and we were reminiscing about amazing vacations we’d taken (because it’s been a long time so memories are really all we have). Of course, one of the things we remember most about each of these trips is the food.
My most memorable meal took place near Florence, Italy.
He said the most amazing dessert he’d ever had was a key lime pie on a cruise. He said he ate some every night during the trip and had never had any that was as delicious again.
About a week ago, a friend posted a picture on Facebook of a key lime pie she was eating. That did it. I had to have some. I decided not to make a pie, lest it not measure up to the epic version from the cruise, but these parfaits satisfied my craving and were the perfect dessert on a spring night at home.
Key Lime Parfaits
Graham Cracker Crumble:
3 Tbsp unsalted butter
2 Tbsp white sugar
1 Tbsp light brown sugar
1/2 cup graham cracker crumbs
Key Lime Cream:
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lime juice
1 Tbsp grated lime peel
1 cup of the sweetened whipped cream from the recipe right below
Sweetened Whipped Cream
2 cups whipping cream, chilled
1/4 cup powdered sugar
pure vanilla extract
Melt butter in a small, heavy 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 a 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 a 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 and the beaters in the freezer 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.
Nutritional Information: Calories Per Serving: 351, Calories from Fat: 125, Fat: 14 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 45 mg, Sodium: 188 mg, Potassium: 249 mg, Carbohydrates: 52 g, Sugar: 48 g, Protein: 6 g.
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