Key lime…What to say? I love Key Lime! Key Lime Pie, Key Lime Cheesecake, Key Lime Ice Cream, Key Lime Cookies, if it’s Key Lime I’ll at least give it a try and yesterday was just one of those days that Key Lime was calling out to me, though I wasn’t sure what I wanted to do. I talked it over with Darlene (or we e-mailed as the case may be) and I knew I wanted to take the aspects of a Key Lime Pie and do something different with them and in talking (or typing as the case may be) I came up with the Parfait idea! Darlene is a good sounding board and she always makes me thinks, but then again that’s what best friends are for. ;o)
Anyway, a while back when we did the Lemon Meringue Pie for Daring Bakers I thought at the time it would be fun to play around with the flavors of the custard for that pie and do something different with it, so that’s just what I did. Pairing the Key Lime Custard with graham crackers and whipped cream brought together the dish and the elements blended together well as they always do, but it gave it a slightly different taste over all than just your standard Key Lime Pie. Overall it was just delicious though and that’s all you can ask for.
Now I’m off to spend some time on the treadmill, because well you know! ;o)
What You’ll Need:
2 cups of water
1 cup of organic cane sugar
1/2 cup of cornstarch
5 egg yolks, beaten
4 tablespoons of butter, but into bits
3/4 cup of Nellie and Joe’s Double Strength Key Lime Juice
1 tablespoon of coconut extract
Bring the water to a boil in a medium to large sized pot. Once water boils remove from the heat and let it sit for 5 minutes to cool somewhat.
While the water is boiling/cooling separate eggs and stir together eggs yolks until smooth. Measure out coconut extract and set aside.
Next whisk together sugar and cornstarch until completely incorporated. Add the sugar/cornstarch mixture to the water and whisk until smooth. Return pan to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will likely be thick.
Add a ladle full or so of hot key lime mixture to the beaten egg yolks, whisking until smooth. Now add the tempered eggs back to your pot whisking constantly to prevent scrambling. Cook for another minute or two until the mixture is completely incorporated and smooth.
Remove from the heat and stir in key lime juice and coconut extract until smooth. Next add the butter until it is completely incorporated. Let the mixture sit for 10 minutes to cool slightly.
To Make the Parfaits:
In a dish or individual serving vessel crumbled graham crackers and completely cover the bottom surface of the bowl/dish.
Next spoon in a layer of key lime custard to cover the graham crackers.
Now add a layer of whipped cream on top of the key lime custard.
Repeat this process until your dish/bowl is filled.
Chill for at least 2 hours and serve.
Notes: You could do this with orange or lemon juice if you prefer. You could also add in some real coconut to switch things up a bit.