I love key lime pie anything...
and when it is frozen... OH! YUM!
it tastes even better.
I found this recipe over at Baking Bites and it is delicious.
This is a wonderful light dessert that is perfect after a great meal..
Mother's Day is coming up and would be a great dessert for any mother.
Key Lime Pie Parfait
Crust:
1 1/4 graham wafer crumbs
1/4 cup sugar
1/4 cup melted butter
Filling:
1-14 oz condensed milk
1/2 cup fresh key lime juice
1 tbsp lime zest
Topping:
3/4 cup heavy whipping cream
1/4 cup powdered sugar
1/3 cup vanilla yogurt
1 tsp vanilla
Strawberries for garnish optional
For Crust: Preheat oven to 350 degrees. Mix together graham wafer crumbs, sugar and melted butter. Line baking sheet with parchment paper and spread mixture over paper. Bake for 15 minutes. Let cool.
For Filling: In medium bowl combine condensed milk, lime juice and zest. Whisk until well combined. Mixture will thicken slightly. Set aside
For topping: In large bowl beat heavy whipping cream to soft peaks. Set aside. In medium bowl mix powdered sugar, yogurt and vanilla until combined. Fold this mixture into beaten whipped cream.
To make parfait: Alternate crust and filling into 4 glasses or small bowls. I used about 2-3 tbsp of crust and 4-5 tbsp of filling per layer. Add topping and sprinkle small amount of crust mixture on the top of topping. Place in freezer for a least an hour.
Before serving garnish with strawberries.
*** The layers of crust and filling will depend on how big your serving dishes are and how many servings you make. I usually use 2 layers of both with the filling being more then crust. I had some leftover crust and a very small amount of topping left over. I usually garnish with strawberries and have also added a layer of sliced strawberries between crust and filling.
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| Served in wine glass without topping |
