MMMMMMargaritas! They’re boozy, they’re tangy, they’re salty, and they’re sometimes just what you need. But more specifically, what I often need is pie, but without having to actually make pie. Enter, this pie parfait. A Passionfruit Margarita Pie Parfait. Think of this bad boy as a cross between a key lime pie, a margarita, and a passionfruit. And throw is a salty bar snack too.
Let me tell you what we’ve got going on here. It’s a layer of salty pretzel crumbs – which brings out the ‘bar snack/these pretzels are making me thirsty’ aspect of drinking margs, but also echoes the salty rim. Then, we’ve got what is essentially a super quick passionfruit mousse. It’s a simple stirring together of passionfruit pulp, lime juice, and condensed milk, lightened with some whipped cream, and spiked with a healthy shot of tequila. DROOL.
Now, you could definitely press that pretzel crust into a pie dish, fill it with the mousse and call it a pie, but that sounds an awful lot like hard work, and we all know that Margs and hard work do not mix. So I go the easy, single-serve, in a glass route, and then slap a fancy name on it – parfait! Which is not to mention that these are easier to serve, and I think you get a better crumb-to-filling ratio here.
These are the absolute perfect dessert to serve after literally any spicy meal, but especially something with a Tex-Mex or Mexican feel. They’ve got just the right combination of tangy, creamy, sweet, crunchy, salty and smooth – so they won’t seem boring or tame after all that fire. Plus there’s that little spike of tequila just to keep things interesting. Not too shabs! I made these to celebrate Cinco De Mayo, which is on Thursday this week, as part of Margarita Week by Hola Jalapeno – go ahead and check out the other entries!
Now tell me – parfait or pie?
- 2 cups pretzels
- 2 tbsp (30g) butter
- 1 tbsp caster sugar
- 1 x 14oz/397g can sweetened condensed milk
- ⅓ cup passionfruit pulp (3-6 fruits) (plus extra, to decorate, if desired)
- ¼ cup lime juice (2 limes) (plus extra, to decorate, if desired)
- 1 cup (250ml) thickened cream
- Preheat the oven to 180C and line a baking tray with baking paper.
- To make the crumbs, place the pretzels, butter and sugar into a food processor and grind down to a damp sand. Spread onto the baking sheet, and bake for 8-12 minutes, or until slightly darkened and toasty smelling. Set aside to cool completely.
- To make the filling, place the condensed milk, passion fruit and lime juice in a large bowl and whisk gently together - the mixture will thicken slightly.
- Whip the cream to medium peaks, and then fold through the condensed milk mixture.
- To assemble, divide half the crumb mixture between six small serving glasses, and top with half the passionfruit filling. Repeat with the remaining crumbs and filling until all the glasses are full.
- Decorate with extra passion fruit pulp and lime wedges, if desired.
Oh ma gawd, girl! I knew you’d switch it up and do something spectacular. Plus after 30 or so margaritas we might need something to eat (even if it is pretzels and whipped cream). thanks so much for sharing! Happy cinco de mayo!
You are my hero. And yeah, lots of margaritas and hard work definitely don’t go well together! Lol!
These look amazing; so fresh and vibrant!
I love these just for the ‘crumb-to-filling-ratio’. Which is something I think is very important, but a lot of people overlook the need for balance.
These look so delicious Sarah, well done! Were you tempted to sneak some tequila in there somewhere?
What a fun dessert idea! I could dive right in!
I believe this is my favorite magarita week entry by far, sarah! Wow! Gorgeous :)
Hi! i know the point of this recipe is the passionfruit but could we substitute it with any other fruit? i have no access to passionfruit where i live but i love this kind of desert. Cheers!
Hi stk – yeah you could totally leave out the passionfruit and just bump up the lime juice to about 1/3 cup! They you would have a kind of twist on a key lime pie. Yum. xx