Molasses Apple Pie Parfaits

Products Used
Molasses Apple Pie Parfait


Caramelized Apples

  • 2 tablespoons Dixie Crystals Dark Brown Sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 Granny Smith apples, peeled and diced
  • 1 tablespoon unsalted butter

Cinnamon-Spiced Crème Chantilly

Salted Caramel Sauce

Molasses Cookies


  1. Prepare Caramelized Apples: In medium pan or medium heat, combine ingredients, stirring frequently, until apples are cooked and fork-tender, about 7-10 minutes. Set aside to cool until assembly. Can be made a day in advance.
  2. Prepare Cinnamon-Spiced Crème Chantilly: In a cold, bowl, whip together cream, vanilla, sugar, and cinnamon until firm peaks. If using a stand mixer, make sure not to over-whip cream, as it will turn into butter. Reserve in refrigerator until assembly.
  3. Prepare Salted Caramel Sauce: In a medium pan, over medium-high heat, combine sugar, corn syrup, water, and salt. Stir until sugar dissolves and mixture is bubbling. STOP stirring and do not leave pan as caramel can burn very quickly.
  4. Cook until mixture turns into a caramel/amber color. Remove pan from heat when color is achieved and add butter. It will hiss and steam; stir quickly until butter is incorporated. Add cream and stir quickly until mixed thoroughly. Stir in vanilla. Set aside to cool slightly until assembly.
  5. Assembly: In half-pint mason jars, or similar glasses, break apart one cookie and place in bottom of jar. Place Creme Chantilly in piping or zip top bag and pipe into jar. Add 2-3 tablespoons of caramelized apples. Repeat layers. Top with Salted Caramel Sauce.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Terri Truscello Miller from @LoveandConfections

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