WHAT’S FOR DESSERT?
Key Lime Pie Mousse Parfait
Rated 0 out of 5
COOK TIME
20 min
TOTAL TIME
35 min
SERVINGS
4-6 parfaits
If you’re looking for something that tastes like summer in a jar, you must make this Key Lime Mousse Parfait. The mousse is light and tangy, the crumble adds a buttery crunch and they’re easy enough to throw together quickly when you need a light and refreshing dessert any time of the year!
Key lime pie has always been one of my go-to summer desserts because it’s light, sweet, a little tart, and perfect for warm days. But who always has time to make a full pie?
These key lime flavored mousse parfaits are my fun twist on the classic pie when I want the same flavor without making an actual crust and filling. You still get that buttery, sweet crunch from the crumble, but in an easier, deconstructed way.
It’s truly a simple format that’s fun to eat and even easier to make. You mix a few ingredients, layer everything together, and that’s pretty much it. There’s no stressing over perfect slices or waiting forever for a pie to set. It’s the kind of dessert you can throw together last minute that still feels like you’re making something indulgent.
Every bite has that smooth, creamy key lime mousse mixed with the sweet, crunchy crumble, so you get the best of both worlds. They’re also great for summer parties, holidays, or BBQ’s because you can make several ahead of time and just pop them in the fridge until you’re ready to serve. Everyone can grab one and go!
Ingredients You’ll Need
Pie Crust Crumble
Graham Cracker Crumbs – These form the base of the crumble and give you that classic key lime pie crust flavor without having to press and bake a full crust.
Old Fashioned Oats – The oats add texture and a heartier crunch so the crumble doesn’t turn sandy once layered with the mousse.
Brown Sugar – This adds a deeper sweetness to the crumble and helps it caramelize slightly in the oven for better flavor.
Flour – The flour helps bind the crumble together so you get clusters instead of loose crumbs.
Butter – Cold butter creates those buttery pockets in the crumble that melt while baking and give you that rich, bakery style texture.
Key Lime Mousse
Heavy Cream – This whips into a thick, stable base for the mousse and gives it that light, airy texture instead of feeling dense.
Powdered Sugar – Dissolves smoothly into the whipped cream so the mousse stays silky instead of grainy.
Sweetened Condensed Milk – Adds sweetness and body to the mousse while helping it set up slightly once chilled.
Key Lime Juice – This brings the bright, tangy flavor that balances the sweetness and gives the parfaits that signature key lime taste.
Pure Vanilla Extract – Vanilla rounds out the tartness and adds depth to the overall flavor.
Green Food Coloring (optional) – This is just for a fun pop of color that doesn’t change the flavor.
Key Limes – Fresh zest or wedges add a fresh citrus flavor and make the parfaits look finished and like they’re from a fancy bakery.
How To Make Key Lime Parfaits
Prepare for baking: Preheat the oven to 350°F and line a small baking sheet with parchment paper or lightly coat it with nonstick cooking spray so the crumble doesn’t stick while baking.
Mix the crumble mixture: In a medium mixing bowl, combine the graham cracker crumbs, old fashioned oats, brown sugar, and flour until evenly mixed. Add the cold, cubed butter to the dry ingredients and use your hands to work it in until the mixture looks crumbly with small butter pieces mixed in.
Bake the crumble: Spread the crumble mixture evenly onto the prepared baking sheet and bake for about 20 minutes, stirring halfway through so it browns evenly and doesn’t burn around the edges. Remove the crumble from the oven and let it cool completely on the pan so it firms up and stays crunchy when layered into the parfaits.
Whip the cream: Add the heavy cream and powdered sugar to a stand mixer bowl or large bowl and whip on medium speed until stiff peaks form, then scoop out about 1 cup of the whipped cream and set it aside for topping the parfaits.
Mix the key lime base: In a separate large bowl, stir together the sweetened condensed milk, key lime juice, vanilla extract, and green food coloring if using until the mixture is smooth and fully combined. Gently fold the whipped cream into the key lime mixture by hand until the mousse is light, smooth, and evenly mixed without deflating the whipped cream.
Assemble the parfaits: Spoon a generous layer of crumble into the bottom of each jar or parfait glass, add a heaping dollop of key lime mousse, and repeat the layers until the jars are filled.
Finish and garnish: Top each parfait with a spoonful of the reserved whipped cream and a sprinkle of crumble, then finish with key lime zest or a small wedge for a fresh, bright finish before serving. Enjoy!
Expert Tips
Use cold butter straight from the fridge when making the crumble so it gets evenly distributed into the crumble without melting or softening too much.
Spread the crumble in an even, thin layer on the baking sheet so it bakes and browns evenly.
Let the crumble cool completely before layering because warm crumble will melt the mousse and make the parfaits lose their clean layers.
Break up any oversized crumble clusters after baking so the parfait layers scoop easily without turning into awkward, hard chunks in the glass.
Chill the mixing bowl and beaters for the whipped cream for 10 minutes beforehand so the cream whips faster and holds its structure better.
Stop whipping the cream as soon as stiff peaks form since over-whipped cream will turn grainy.
Use a spoon or small cookie scoop for layering to keep the parfaits neat and evenly portioned.
If you have time, chill the mousse for 15–20 minutes before assembling so it thickens slightly and holds cleaner layers in the jars.
Assemble the parfaits close to serving time if possible so the crumble keeps its crunch and doesn’t soften too much from the moisture in the mousse.
Ways To Customize
Swap key lime juice for regular lime juice to make this recipe easier year-round if you cant find key limes or the juice.
Use crushed vanilla wafers instead of graham crackers to give the crumble a softer, bakery-style crust with a slight vanilla flavor.
Add toasted coconut to the crumble mixture to bring in a tropical note that plays well with the lime.
Fold a small amount of lime zest into the mousse to intensify the citrus flavor.
Layer the parfaits with fresh berries to add a juicy contrast and a pop of color that balances the richness of the mousse.
Use lemon juice in place of lime juice for a bright lemon cream version.
Make mini parfaits in shot glasses or small jars to create an easy, portion-controlled dessert option.
Add a thin layer of whipped cream between mousse layers to create extra visual appeal.
Fold mascarpone into the mousse base to make the texture thicker and more cheesecake-like.
Pipe the mousse into the jars using a piping bag for cleaner layers and a more polished presentation.
How To Serve & Store
How to serve: Serve Key Lime Mousse Parfaits well chilled so the mousse holds its shape and the layers stay clean when scooped. If they have been in the fridge for a while, let them sit out for about 5 minutes so the texture softens slightly. Garnish right before serving with fresh key lime zest or a small wedge. Set the jars on a tray with small spoons. Once assembled, keep the jars in the fridge for no more than 4–6 hours if you want the crumble to stay crunchy. After that, the moisture from the mousse starts to soften the crumble and the layers lose their texture. If you need to prep ahead, store the crumble and mousse separately and assemble right before serving.
How to store: Store the mousse and whipped cream in separate airtight containers in the refrigerator for up to 3 days, and keep the crumble in a sealed container at room temperature so it stays crisp.Press plastic wrap gently against the surface of the mousse if storing it on its own to prevent a skin from forming. These parfaits cannot be frozen because the dairy-based mousse will separate and turn grainy when thawed, and the crumble will lose its texture.
FAQ
How do I keep my whipped cream from turning grainy?
This usually happens when the cream is over-whipped and the fat starts to separate. If the texture looks slightly grainy but not fully broken, folding in 1–2 tablespoons of unwhipped heavy cream can help smooth it back out.
Can I use bottled key lime juice instead of fresh?
Yes, bottled key lime juice works well and gives consistent flavor year-round. Fresh key limes add a brighter flavor, but bottled juice is easier to find and work with.
What size jars work best for parfaits?
Eight-ounce jars or small dessert cups work well because they allow for multiple layers. Taller, narrower jars also help the layers stay neat.
How do I keep the layers from sliding into each other while assembling?
Chilling the mousse for 15–20 minutes before layering thickens it slightly so it holds its shape when spooned into the jars. Using a piping bag or plastic bag with the tip cut off helps place the mousse without smearing the crumble layers.
More Fun Summertime Desserts
Print
Key Lime Pie Mousse Parfait
Key Lime Pie Mousse Parfaits are the perfect change up to the traditional key lime pie. Light, sweet, tart and the perfect flavor for warm summer days. Smooth and creamy mousse mixed with the sweet, buttery crumble crunch throughout.
Ingredients
Crumble
⅓ cup graham cracker crumbs
¾ cup old fashioned oats
⅓ cup brown sugar
3 Tablespoons flour
6 Tablespoons Hiland Dairy butter, cold
Key Lime Mousse
1 ½ cups Hiland Dairy Heavy Cream
¼ cup powdered sugar
1 cup sweetened condensed milk
⅓ cup Key Lime Juice, fresh or bottle
1 teaspoon pure vanilla extract
Green food coloring (optional)
Key limes for zest or garnish
Instructions
-
Crumble- Preheat the oven to 350 degrees. Line a small sheet pan with parchment or nonstick spray.
-
In a medium bowl, combine the graham cracker crumbs, oats, brown sugar and flour. Add the cubes of HIland butter and then mix together using your hands (it’s easiest) until you get a crumbly consistency. Spread onto the sheet pan evenly and then bake for 20 minutes. Stir around halfway through baking. Remove from the oven and let cool.
-
Mousse- Using a stand mixer or hand mixer with a large bowl, add the Hiland heavy cream and powdered sugar. Mix on medium speed until mixture thickens and you get stiff peaks formed. Remove about 1 cup of the whipped cream mix and set aside to use for topping.
-
In a separate bowl, add the condensed milk, key lime juice, vanilla and green food coloring (optional). Mix together until combined.
-
Fold the whipped cream by hand into the key lime mixture until all combined and smooth.
-
Assemble- In a jar, sprinkle the crumble mix on the bottom generously then top with a heaping dollop of the key lime mousse. Repeat with the crumble and then more mousse. Top with a spoonful of whipped cream then more crumble over top. If you are feeling fancy, add some key lime zest and wedge for garnish. Serve and enjoy!
Notes
store the mousse in an airtight container in the fridge. Store the crumble separately in an airtight container on the counter.
EQUIPMENT
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
NEED IDEAS FOR FOODS YOUR KIDS
WILL *ACTUALLY* EAT?
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.