Key lime pie, with its tangy custard filling and pastry crust, was popular in the Florida Keys at the turn of the century. The pie eventually evolved to include the graham-cracker-crumb crusts created in the thirties. We’ve layered all the components in wine goblets.

　　

Ingredients

Makes 6 servings

　　3 tablespoons unsalted butter

　　3 tablespoons 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 cup chilled whipping cream

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.