Lime Parfait Pie
Dive into a slice of tropical bliss with this Lime Parfait Pie, a no-fuss dessert that’s as refreshing as it is indulgent. Featuring a buttery graham cracker crust baked to golden perfection, this pie is filled with a creamy, tangy lime filling made with sweetened condensed milk, freshly squeezed lime juice, and a hint of zest. Topped with a cloud-like layer of homemade whipped cream, it strikes the perfect balance between zesty citrus and velvety sweetness. Ready in just 25 minutes of prep time and requiring only a handful of simple ingredients, this pie is an ideal make-ahead dessert for summer gatherings or any occasion that calls for a bright, citrusy finish. Serve chilled and garnish with lime slices or zest for a showstopping presentation that's as delightful to look at as it is to eat.
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 14 ounces Sweetened condensed milk
- 0.5 cups Lime juice, freshly squeezed
- 1 tablespoon Lime zest
- 1 cup Heavy whipping cream
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 4 slices Lime slices (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the graham crackers into fine crumbs. Alternatively, place them in a sealed zip-top bag and crush with a rolling pin.
In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the texture resembles wet sand.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool completely.
In another mixing bowl, whisk together the sweetened condensed milk, freshly squeezed lime juice, and lime zest until smooth. Set the mixture aside.
In a chilled mixing bowl, use a hand or stand mixer to whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Gently fold half of the whipped cream into the lime filling mixture to lighten it. Reserve the remaining whipped cream for topping.
Pour the lime filling into the cooled pie crust and smooth the top with a spatula.
Spread the reserved whipped cream over the top of the pie, creating decorative swirls if desired.
Chill the pie in the refrigerator for at least 4 hours or until set.
Before serving, optionally garnish with lime slices or extra lime zest. Cut into slices and enjoy!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 42.6 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
