Key Lime Pie Parfaits

Key lime pie parfaits — all the flavor of the pie without the work! This no-bake layered dessert is quick and easy to make.

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate brunch and prepare for Mother's Day. Thirty-seven bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche — there is something for everyone!

My fiance has been asking me to make key lime pie (or at least something key lime flavored) for quite some time. He loves key lime, but me, not so much. I knew he couldn't eat a whole pie on his own before it went bad, and I hate wasting food like that.

When I was researching parfait flavor ideas for BrunchWeek, I came across a key lime parfait. I could finally make his key lime treat!

Key limes are similar to regular limes, but smaller, and slightly sweeter. I have never seen key limes for sale in grocery stores near me, but a few specialty stores do carry key lime juice. I used the juice for the custard, You can use freshly squeezed juice from regular limes for this recipe, too. I used regular limes for the grated zest garnish. I received a Better Zester from our BrunchWeek sponsor, Kitchen IQ, and I love this zester. The metal is has a food-safe nonstick coating, no more trying to get tiny bits of zest out of the blades. It also has a plastic cover, so you grate into the cover, which has measurement hash marks, so no more guessing if you've grated the right amount. When you pull the storage container off to get your measured zest, it has a squeegee that makes sure you remove all of the zest from the grater.

I used regular sweetened condensed milk in this recipe, but if you'd like to make it a little healthier, you can use non-fat condensed milk. Don't confuse it with evaporated milk, the two are different, and not interchangeable. The custard seemed rather loose and not-custard-like when first mixed, but I chilled it a bit before layered with the crumbs, and it thickened up nicely.

I used a combo of graham cracker crumbs and shortbread crumbs in this crust, but you can use straight graham cracker crumbs, or include ground macadamia nuts, if you like. You just need a total of 1 ½ cups of whatever combination of crumbs you prefer. For the shortbread cookies, I used Girl Scout cookies, but there are a few options for plain shortbread cookies in grocery stores.

In spite of my claims earlier in this post that I'm not a key lime fan, this parfait may have changed my mind. Obviously, I wasn't going to blog about a recipe I didn't taste. I intended to only have a taste of the parfait, so I could accurately describe it to you, but I ended up eating an entire parfait myself! The key lime flavor in the custard is milder than that of the traditional pie. I absolutely loved it.

Adapted from Cooking Light

BrunchWeek Beverages:

• Breakfast Margarita by Forking Up.
• Brunch Sangria Mimosas by The Crumby Cupcake.

BrunchWeek Breads, Grains and Pastries:

• Apple Onion Fritters by Cindy's Recipes and Writings.
• Breakfast Pizza by Big Bear's Wife.
• Caramelized Apple & Onion Kolaches by The Spiffy Cookie.
• Cheddar Scones by My Catholic Kitchen.
• Citrus Rolls by Feeding Big and More.
• Orange Poppy Seed Pancakes by From Gate to Plate.
• Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings.
• White Cheddar Cheese Muffin Biscuits by Family Around the Table.

BrunchWeek Fruits, Vegetables and Sides:

• Cheesy Potato Hash by Gluten Free Crumbley.
• Kale and Apple Slaw by Palatable Pastime.
• Key Lime Parfait by The Redhead Baker.
• Lemon Blueberry Parfait by Tara's Multicultural Table.

BrunchWeek Egg Dishes:

• Baked Egg Boats by Pink Cake Plate.
• Breakfast Enchilada Bake by Making Miracles.
• Caramelized Onion and Apple Frittata by A Day in the Life on the Farm.
• Cheddar & Sausage Frittata by The Chef Next Door.
• Baked Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking.
• Southern Eggs Benedict by The Barbee Housewife.
• Tomato Basil Cheddar Eggs by {i love} my disorganized life.

BrunchWeek Main Dishes:

• Cheddar Cheese Board with Onion Jam by Love & Confections.

BrunchWeek Desserts:

• Lavender-Lemon Madeleines by Culinary Adventures with Camilla.
• Apple Fritter Rings by The Healthy Fit Foodie.
• Individual Fresh Strawberries and Cream Pies by Rants From My Crazy Kitchen.
• Lemon Mascarpone Crepe Cake by The Suburban Soapbox.
• Sugar Cookie Strawberry Shortcake by Jane's Adventures in Dinner.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

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