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This Key lime parfait recipe captures all of the classic flavors of a slice of Key lime pie: tart lime curd, sweet whipped cream, and crushed graham crackers (plus a white chocolate twist!), in the form of an easy-to-make dessert.
Why Make This Key Lime Parfait?
Think of this parfait as a slice of Key lime pie in a glass. This easy-to-make dessert includes all the iconic flavors you love: the tangy zing of tart lime curd, the sweetness of vanilla whipped cream, and the crunch of a crushed graham cracker crust. (As an added treat, I’ve included chopped white chocolate, too!) Perfect for any occasion, this Key lime parfait offers a sophisticated yet simple way to enjoy a beloved dessert in a brand new way.
Many of the components in this Key lime parfait (including the lime curd) can be made in advance or substituted with store-bought products, so this recipe also makes a good option for occasions which call for impressive dessert, but where you’d rather not spend all evening in the kitchen!
Lime Parfait Ingredients
To make this Key lime parfait, gather the following ingredients:
- Whipping Cream – Or heavy cream, in the US. You’ll need about 1 1/4 cups. Make sure it’s nice and cold!
- Confectioner’s Sugar – A.k.a. icing sugar, or powdered sugar. I’ve added a small amount to sweeten the whipped cream; you can also skip the sugar if you prefer less sweetness.
- Vanilla Extract – For flavoring the whipped cream. If you have a bottle of vanilla bean paste, that will work, too!
- Lime Curd – You can make your parfaits with my homemade lime curd recipe, or substitute a store-bought curd.
- Crushed Cookies- You can make this recipe using graham crackers (if you’re in the US) or digestive biscuits (in the UK). Either will work.
- White Chocolate – Try to choose a good-quality, good-tasting white chocolate. Chop the pieces fairly finely. You could even shave the chocolate into curls if you’re feeling extra-fancy.
Key Lime vs. Lime
Regular limes (a.k.a. Persian limes) and Key limes are similar, but not exactly the same. Persian limes are larger, with a thick, bright green skin, mild flavor, and seedless interior—these are the limes you’ll usually find at your local supermarket. On the other hand, Key limes run smaller, with a thin, yellowish skin and more seeds. Key limes also feature a stronger flavor and increased acidity, and they spoil faster than grocery store Persian limes.
Traditional key lime pie recipes include a curd made from Key limes. I’ve developed this recipe using my homemade lime curd recipe, which contains Persian limes. (They’re both cheaper and more readily available, at least here in the UK.) But if you have a favorite Key lime curd recipe, or a store-bought Key lime curd you love, feel free to use that instead.
Lime Parfait Recipe Tips and Tricks
You can assemble your key lime parfaits in champagne flutes, ramekins, plastic dessert cups, or anything else you’d like. I used stemless wine glasses. As written, this recipe makes four stemless wine glass-sized parfaits; if using larger or smaller glasses, you might need to adjust the fillings accordingly.
Be creative with your garnishes! I’ve opted for crushed cookies and slices of fresh lime, but you could also use candied citrus peels, fresh berries, whole cookies, mint leaves, edible flowers, or anything else you’d like.
Make-Ahead and Storage Suggestions
If using homemade lime curd, you can prepare it up to 48 hours in advance and refrigerate until ready to use. Other ingredient prep (chopping the white chocolate, crushing the cookies) can also be done in advance.
Do not assemble the components until just prior to serving. Otherwise, you’ll find yourself with soggy cookies and watery whipped cream! I also recommend not whipping the cream until you’re ready to assemble and serve the parfaits.
Other parfait recipes you might enjoy:
Mixed Berry Eton Mess
Cherry, Chocolate, and Oreo Parfait
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Key Lime Parfait
- Total Time: 30 minutes
- Yield: 4 4-inch tall parfaits 1x
Description
Made with lime curd, whipped cream, and crushed graham crackers, this key lime parfait tastes like key lime pie…in a glass!
Ingredients
Whipped Cream:
275 milliliters (1 1/4 cups) cold whipping cream
15 grams (1 tablespoon) confectioner’s sugar
1 teaspoon vanilla extract
Assembly:
330 grams lime curd (about 1 1/4 cups), store-bought or homemade
150 grams graham crackers or digestive biscuits (5 ounces, or 10 large digestive cookies)
100 grams chopped white chocolate (about 3/4 cup), or white chocolate chips
To garnish:
Lime zest, thinly sliced limes, crushed graham crackers, chopped white chocolate, mint leaves, candied peel
Instructions
Method:
Place the graham crackers or digestive biscuits in a large ziploc bag. Use a rolling pin or mallet to crush. (You’re aiming for large chunks and pieces, not the sandy crumbs you’d use for a pie crust!)
In a large mixing bowl or the bowl of a stand mixer, add chilled whipping cream. Whip on medium-high speed until soft peaks form.
Mix in the confectioner’s sugar, followed by the vanilla extract.
Assembly:
Place half of the crushed graham crackers or digestive biscuits in the bottoms of the glasses, dividing the crackers equally between the four.
Add all of the white chocolate, dividing it equally between the four glasses.
Add half of the lime curd, dividing it equally between the four glasses. Use the back of a spoon to spread the curd so it covers the chocolate.
Add half of the whipped cream, dividing it equally between the four glasses.
Repeat with remaining crackers or biscuits, followed by the remaining lime curd, and the remaining whipped cream.
Garnish as desired. Serve immediately.
Notes
You can use a store-bought curd to make these parfaits, or use my homemade lime curd recipe. If making the curd from scratch, I suggest doing so the night before and chilling it in the refrigerator overnight.
Do not assemble the parfaits until just before you plan to serve them, or the graham crackers/digestives will get soggy.
- Prep Time: 30 minutes
- Category: Custards and Puddings
- Method: No Bake
- Cuisine: Desserts
