This shop featuring my double caramel apple pie parfait has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #SummerServed #CollectiveBias
Summer came to Chicago – for a few days anyway – and I know it’ll be back soon. With the weather warming up and school nearing an end, we tend to entertain more often and have more time to hang out with friends at their houses, too. Of course you know this means lots of food being shared, right?
Memorial Day weekend is traditionally the kickoff for all the fun festivities, and I’ve been playing around with some fun recipe ideas. My first focus? Dessert. I love a fresh dessert that isn’t too heavy and tastes great but has a twist on a classic. Most importantly, I need a dessert I can make ahead of time so I have time to enjoy my friends. I often make my homemade espresso hot fudge sauce to create an ice cream bar, but this time I chose something new.
This double caramel apple pie parfait fits the bill a thousand percent. There’s nothing more American than apple pie, and this is the perfect way to twist up the original and make it even more fun.
I started with a frozen Marie Callender’s® Apple Pie that I picked up from Walmart and kept going with ideas until this beauty was born.
I love adding caramel to my apple pie in general, and this apple pie parfait has caramel two ways. Not only does it include a caramel drizzle throughout the parfait, but it incorporates a caramel mousse to add a lighter element to this perfect summer dessert. Top it with some Reddi–wip® and a cherry, and wow your guests.
Best of all, I can make all the elements for this apple pie parfait ahead of time and simply assemble once it’s time to serve dessert. In fact, this dessert works best when you make the elements in advance. Mousse should always cool for a few hours and ideally overnight before serving. The Marie Callender’s Apple Pie, with its wholesome, real ingredients, needs a couple hours minimum to cool and firm before slicing. And the salted caramel sauce? Not only does it last for up to two weeks in your fridge, but it serves a double purpose. Half gets added to the mousse to give it the caramel flavor while the remainder gets drizzled into the apple pie parfaits. And of course, Reddi-wip simply gets pulled from the fridge to create the perfect dollop on top.
Are you hungry for dessert yet?
Get ready for your own Memorial Day (and all summer long) gathering with a quick trip to Walmart to pick up all you need for your own double caramel apple pie parfait. While you’re there, take advantage of the Ibotta offer to earn $1 with the purchase of TWO Hebrew National® Franks 11oz or larger. You also earn $0.50 with purchase of ONE Hunt’s® Ketchup.
Looking for more inspiration for your summer cookouts? Check out all the ideas here!
How to Make Caramel Sauce
Homemade caramel sauce makes me drool. Fortunately, I can make it easily – and you can, too.
Add sugar and water to a heavy saucepan. You can do this with no water, but it “feels” better to add the water to help sugar dissolve. The only difference? Water makes it take a few minutes longer because it has to boil off. Turn the heat to medium high and swirl the pan periodically to ensure the sugar doesn’t burn.
Use a candy thermometer, and bring the sugar to just under 300 degrees (hard crack stage). It will turn a gorgeous amber color but not dark brown. Remove from the heat and immediately add the butter and salt. Stir until the butter melts, then add cream and stir to combine.
Save 2/3 of a cup to add to the mousse. Place the remainder in a glass jar and reserve to drizzle in your apple pie parfait. You can make this up to two weeks in advance. Store in the fridge until you need to use it.
Finish Prepping Your Apple Pie Parfait
Bake your Marie Callender’s Apple Pie according to package directions. My tip? Use tin foil around the edges of your pie to keep the crust from burning while it bakes.
Once baked with the crumble golden brown, let the pie cool at least two hours. Like the homemade salted caramel sauce, bake the pie the day before to make life easier.
Prep the caramel mousse a day in advance, too – or at least two hours before dessert. Heat the reserved caramel sauce until comfortable warm. In a small bowl, add the gelatin and cold water. Use a fork to stir and let bloom. Add the gelatin to the warm caramel sauce and stir to dissolve, then let caramel cool again.
In a mixing bowl, add the remaining heavy cream and vanilla. This whips up best when your bowl is cold, too, so store it in the freezer while you prep the caramel sauce. Whip the cream until stiff peaks form.
Pour the now room temperature caramel sauce over the whipped cream. Gently fold the caramel sauce into the mousse until no streaks remain. Cover and store in the fridge until it sets, at least two hours.
When it’s time to enjoy dessert, scoop out bits of the Marie Callender’s Apple Pie into mason jars or milkshake glasses. Add a dollop of the caramel mousse. Drizzle your homemade caramel sauce over this. Repeat layers until you reach the top of your glass.
Pull your Reddi-wip from the fridge and shake. Add to the top of your apple pie parfait. Top with a cherry and serve immediately. This makes enough to feed a crowd, perfect for your Memorial Day and summer gatherings!
Have you ever made an apple pie parfait? What’s your go to BBQ dessert?
This homemade double caramel apple pie parfait is perfect for your summer entertaining. It's light and each of the components can be made in advance, so you have more fun with your guests. Simply assemble at the last minute. This is such a fun twist on an American classic!
- 1 c sugar
- 1/4 c water
- 6 T butter
- 1/2 t salt
- 1/2 c heavy whipping cream
- 1 1/2 c heavy whipping cream
- 1 t vanilla
- 2/3 caramel sauce made above
- 1 t gelatin
- 1 T water
- 1 Marie Callender's Apple Pie (baked and cooled)
- Maraschino cherries
- Preheat oven to 400 degrees. Bake pie according to instructions while you make caramel sauce.
- In a heavy saucepan, add sugar and water. Stir to dissolve, and turn heat to medium high. Bring to 300 degrees then remove from heat.
- Stir in salt and butter until dissolved. Add 1/2 cups cream and stir until dissolved. Separate 2/3 cup to use in the mousse and reserve the rest for drizzling over the parfaits.
- Make the mousse while the caramel cools. Add gelatin and water to a small bowl and stir, then let bloom. Add to 2/3 cup caramel sauce and stir to incorporate.
- In a cold bowl, add 1 1/2 cups cream and vanilla. Whip to stiff peaks. Pour room temperature caramel with gelatin over mousse. Gently fold to combine. Store covered in fridge for at least two hours and preferably overnight.
- To assemble parfaits, add scoops of apple pie to bottom of mason jars or parfait glasses. Add dollop of caramel mousse over, then drizzle remaining caramel sauce. Repeat layers until you reach the top of the glass.
- Add Reddi-wip and cherry, then serve immediately.