No Bake Key Lime Pie Or Parfaits Recipes

NO-BAKE KEY LIME PIE

Steps:

• For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
• For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside.
• In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.
• Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours.
• Serve topped with additional whipped cream and lime zest.

{NO BAKE} KEY LIME CHEESECAKE PARFAITS

Steps:

• In a bowl, combine graham cracker crumbs and melted butter.
• Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, key lime juice, granulated sugar, and lime zest until creamy and well incorporated.
• Place mixture in the fridge for about 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)
• Transfer mixture to a piping bag.
• Alternate the graham cracker crumbs and the cheesecake mousse into 8, 8 ounce canning jars (starting with the crackers and ending with the mousse.) Secure with lids.
• Place in the fridge for about 3 hours to set completely.
• Unfasten lids, pipe some whipped cream on top and garnish with lime zest.
• Serve and enjoy!

KEY LIME PARFAITS

Steps:

• 1. Melt butter in heavy small 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.
• 2. To make the Key lime cream, stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Set aside while you make sweetened whipped cream.
• 3. For whipped cream topping, beat 2 cups whipping cream in 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 in the freezer and the beaters 10 minutes before you make the whipped cream.
• 4. 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.
• 5. 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.

KEY LIME PARFAITS

Steps:

• Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
• Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
• 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.