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Key Lime Pie Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 26 reviews
  • Author: Diane
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 5 hours 45 minutes (including chilling time)
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This refreshing Key Lime Pie Lasagna is a layered dessert combining a buttery nut crust, creamy cheesecake layer, tangy key lime custard, and fluffy whipped topping. It provides a unique twist on traditional key lime pie with multiple textures and flavors that are chilled to perfection. Perfect for summer gatherings or anytime you want a cool, citrusy treat.

Ingredients

Scale

Crust

  • 1 cup flour
  • 2 tablespoons sugar
  • 1/2 cup butter, melted
  • 1/2 cup macadamia nuts, finely chopped (or substitute with cashews or pecans)

Cheesecake Layer

  • 6 oz cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 cup whipped topping
  • 1/2 teaspoon vanilla extract

Key Lime Layer

  • 2 tablespoons cornstarch
  • 3/4 cup key lime juice
  • 3/4 cup sugar
  • 4 egg yolks, slightly beaten
  • 5 tablespoons butter
  • Green food coloring (optional)
  • 1 1/2 cups whipped topping

Topping

  • 1 cup whipped topping
  • 1/3 cup chopped nuts (optional, for garnish)

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C) and spray the bottom of a 9×9-inch baking dish. In a bowl, combine the flour, sugar, melted butter, and finely chopped nuts. Stir until the mixture is crumbly and well combined. Press the mixture evenly into the bottom of the baking dish to form the crust. Bake for 20 minutes, then remove from the oven and let it cool completely.
  2. Make the cheesecake layer: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup of whipped topping and the vanilla extract. Spread this mixture evenly over the cooled crust. Place the baking dish in the refrigerator to set while preparing the key lime layer.
  3. Prepare the key lime custard: In a medium saucepan, whisk together the sugar and cornstarch. Stir in the key lime juice and the slightly beaten egg yolks. Add the butter and cook over medium-low heat, stirring constantly until the mixture gently simmers and thickens enough to coat the back of a spoon. Remove from heat, cover with plastic wrap, and refrigerate for at least 2 hours to cool completely. Once cooled, add a few drops of green food coloring if desired, then fold in 1 1/2 cups of whipped topping. Spread this key lime mixture evenly over the cheesecake layer.
  4. Add the topping: Spread 1 cup of whipped topping over the key lime layer. Optionally, sprinkle 1/3 cup chopped nuts on top to garnish.
  5. Chill to set: Refrigerate the dessert for at least 4-5 hours or preferably overnight to allow the layers to fully set. You can also freeze it and serve as a frozen dessert; it will defrost quickly while maintaining its creamy texture.

Notes

  • For nut substitutions, cashews or pecans work well if macadamia nuts are unavailable.
  • Green food coloring is optional and used for visual appeal only.
  • Make sure the custard cools completely before folding in the whipped topping to maintain texture.
  • This dessert can be served chilled or slightly frozen depending on preference.
  • Use fresh key lime juice for the best authentic flavor.

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Find it online: https://savorytablerecipes.com/key-lime-pie-lasagna-recipe/