Key Lime Pie Parfaits
These Key Lime Pie Parfaits are made with tart lime curd, graham crumble, and whipped coconut cream for a delicious light dessert that you'll love!
These Key Lime Pie Parfaits make an easy and impressive dessert. Tart key lime curd, layered with buttery graham crumble, and whipped coconut cream, it’s the perfect light summer dessert.
Why you’ll love this recipe
All the components can be made ahead of time, and then layered together right before serving.
These parfaits can easily be made gluten free by substituting the graham crackers for a gluten free version.
This recipe is easily adaptable if you can not find certain ingredients. If key limes are not available, you can use regular lime juice. If you don’t feel like making your own coconut cream, you can always sub coconut yogurt in its place.
This recipe is served in individual glasses, so it’s like having your own little pie all to yourself.
Tips on making this recipe perfectly
Strain the curd after cooking to remove any cooked egg particles, to ensure a smooth and creamy curd.
Make the curd ahead of time, so it has to time to chill and is completely cold before layering.
Use a high quality, full fat coconut milk for the cream. Light coconut milk or coconut milk from the carton will not whip up.
Chill the can of coconut milk the night before, this will help separate the liquid from the cream. Then you can easily scoop the cream from the top.
Use regular limes if key limes are not available at the time you are making this.
Key Lime Pie Parfaits
Ingredients
- 3/4 cup (150 grams) granulated sugar
- 1/3 cup (81 grams) key lime juice
- 3 medium eggs
- 3/4 cup (180 grams) unsalted butter
- 1 cup (100 grams) graham cracker crumbs
- 4 tablespoons (56 grams) unsalted butter, melted
- 1 can full fat coconut milk, chilled overnight
Instructions
- In a medium size bowl, combine the key lime juice, sugar, eggs, and butter.
- Over a double boiler, cook the key lime curd, stirring occasionally until it thickens or reaches a temperature of 170 degrees F.
- Strain the curd into a bowl and cover directly with plastic wrap.
- Chill in the fridge for several hours until completely cool.
- In a bowl mix the graham crumbs and melted butter together. Set aside until ready to use.
- Once the coconut milk has chilled for several hours, open the can and scoop off the cream that is on the surface.
- Whip with a whisk until firm peaks form.
- Chill until ready to use.
Notes:
Light coconut milk or cartons of coconut milk DO NOT whip into coconut cream.