Description
Key Lime Pie Lasagna is a cool, creamy, and refreshing summer dessert with sweet and tart layers, featuring a crunchy crust, rich cheesecake layer, tangy key lime custard, and whipped topping.
Ingredients
1 cup flour
2 tablespoons sugar
1/2 cup butter, melted
1/2 cup macadamia nuts, finely chopped (or substitute with cashews or pecans)
6 oz cream cheese, softened
2/3 cup powdered sugar
2/3 cup whipped topping
1/2 teaspoon vanilla extract
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
1 cup whipped topping (for topping)
1/3 cup chopped nuts (optional, for garnish)
Instructions
- 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 well combined and crumbly. Press the mixture into the bottom of the baking dish to form the crust. Bake for 20 minutes, then remove from the oven and allow to cool completely.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup of whipped topping and vanilla extract, then spread the mixture evenly over the cooled crust. Place the dish in the fridge to set while you make the key lime layer.
- In a medium saucepan, whisk together the sugar and cornstarch. Stir in the key lime juice and slightly beaten egg yolks. Add the butter and bring the mixture to a gentle simmer over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat, cover with plastic wrap, and refrigerate for at least 2 hours to allow it to cool completely. Once the custard is cooled, stir in a few drops of green food coloring (optional), then fold in 1 1/2 cups of whipped topping. Spread the key lime mixture over the cheesecake layer.
- Spread 1 cup of whipped topping over the key lime layer. Sprinkle chopped nuts on top, if desired.
- Refrigerate the dessert for at least 4-5 hours, or preferably overnight, to allow the layers to set. You can also freeze it and serve it as a frozen dessert. It will defrost quickly and maintain its creamy texture.
Notes
For a more traditional crust, substitute the macadamia nuts with crushed graham crackers.
For a tropical twist, add shredded coconut to the crust or sprinkle on top.
If you prefer a vegan version, substitute dairy ingredients with plant-based cream cheese, whipped topping, and butter.
This dessert is ideal for making ahead and can be stored in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 130mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
