Key-lime pie dessert shooters

I wanted to make a mini dessert that would stand out on the table. This was a very simple recipe I found online and i would highly recommend it others. It was not over power and everyone raved about it.


3 tablespoons unsalted butter
2 tablespoons white sugar
1/4 cup powdered sugar
1 tablespoon light brown sugar
1/2 cup graham cracker crumbs
1 14-ounce can sweetened condensed milk
1/2 cup fresh lime juice
1 tablespoon grated lime peel
1-2 cups chilled whipping cream
Pure Vanilla Extract

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.
Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Set aside while you make whipped topping.

For whipped cream topping, beat 1 cup 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.

Using electric mixer, beat cream in medium bowl until firm peaks form; fold 1 cup of whipped cream into lime mixture.  Save the remaining whipped cream for topping the parfaits.

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.ImageImage


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