Description
This Key Lime Pie Lasagna is a refreshing, multi-layered dessert combining a buttery nut crust, creamy cheesecake layer, tangy key lime custard, and fluffy whipped topping. Perfect for parties or summer gatherings, it requires no traditional baking beyond the crust and sets beautifully in the refrigerator for a cool, luscious 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
- 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 well combined and crumbly. Press the mixture firmly 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.
- Make the cheesecake layer: In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping and the vanilla extract. Spread this mixture evenly over the cooled crust. Place the dish in the refrigerator to set while you prepare the key lime layer.
- Cook the key lime custard: 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 cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat, cover with plastic wrap to prevent a film from forming, and refrigerate for at least 2 hours until completely cooled. Once cooled, add a few drops of green food coloring if desired. Fold in 1 1/2 cups of whipped topping, then spread this key lime custard layer evenly over the cheesecake layer.
- Add the topping: Spread 1 cup of whipped topping smoothly over the key lime layer. Sprinkle chopped nuts on top if you like an added crunch and garnish.
- Chill to set: Refrigerate the assembled dessert for at least 4 to 5 hours, preferably overnight, to allow all the layers to firm up and meld flavors. Alternatively, you can freeze the dessert to serve it as a frozen treat; it will defrost quickly and retain its creamy texture when served.
Notes
- Chilling the dessert overnight enhances flavor melding and ensures a perfect firm texture.
- Macadamia nuts can be substituted with cashews or pecans according to preference or availability.
- Adding green food coloring to the key lime layer is optional and purely for visual appeal.
- For a smoother key lime custard, stir constantly during the cooking process to avoid lumps.
- This dessert can be stored covered in the refrigerator for up to 3 days or frozen for longer storage.
