This recipe appears in:Cakespy: Leftover Pie Parfait
The composition of your parfait is your own adventure. The basic rule is that you want to choose an ice cream, a topping, and a sauce which act either in harmony or in unison with your pie flavor. For instance, you could compose a harmonious concoction by pairing a slightly tart apple pie with cinnamon ice cream, graham cracker crumbles, and caramel sauce; or, you could go matchy-matchy and pair a slice of grasshopper pie with mint chocolate chip ice cream, thin mints, and chocolate sauce.
With the parfait shown in this recipe, I used apple pie, cinnamon swirl ice cream, crushed graham crackers, and caramel sauce. I also used fairly large parfait cups—they had about an 8-ounce capacity. If you're using smaller parfait cups, simply divide the ingredients among more cups.
About the author: Jessie Oleson is a writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.
- 1 slice pie from an 8-or 9-inch pie
- 8 ounces ice cream, softened and divided in half
- 1/4 cup crushed cookies or graham crackers
- Caramel, hot fudge, or butterscotch sauce, to taste
Cut your pie in half lengthwise. Chop coarsely both sections, so that you've got approximately 1/2-inch sized chunks of pie. One little "pile" will be used for each parfait.
Using about 1/3 of the pie pieces from each chopped pie half, line the bottoms of each parfait glass or cup.
Add 2 tablespoons of ice cream on top of the pie pieces in each cup. On top of this, add a thin layer of crushed cookies or graham crackers to each parfait. Add a few pie crumbles on top of this thin layer.
Add the remaining ice cream to each parfait. Add a layer of caramel sauce, hot fudge, or butterscotch sauce, if desired; add a few more pie crumbles on top of the sauce.
Put your parfaits in the freezer for about an hour to set before serving.