Description
A refreshing and creamy Key Lime Pie Lasagna featuring layers of nutty crust, smooth cream cheese mixture, tangy key lime custard, and fluffy whipped topping. Perfectly chilled and garnished with chopped nuts, this no-bake layered dessert is ideal for summertime or any occasion needing a zesty, sweet 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)
Cream Cheese Layer
- 6 oz cream cheese, softened
- 2/3 cup powdered sugar
- 1 cup whipped topping
- 1/2 teaspoon vanilla extract
Key Lime Custard 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 into the bottom of the baking dish to form an even crust layer. Bake for 20 minutes, then remove from the oven and allow to cool completely.
- Make the cream cheese layer: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in 1 cup of whipped topping and the vanilla extract until fully incorporated. Spread this mixture evenly over the cooled crust. Place the dish in the refrigerator to set while preparing the key lime layer.
- Prepare 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 reaches a gentle simmer and thickens enough to coat the back of a spoon. Remove from heat and cover with plastic wrap. Refrigerate for at least 2 hours until completely cooled. Once chilled, stir in green food coloring if desired, then fold in 1 1/2 cups of whipped topping. Spread the key lime custard evenly over the cream cheese layer.
- Add the final topping: Spread 1 cup of whipped topping over the key lime custard layer, smoothing it evenly. Sprinkle with chopped nuts if desired for garnish.
- Chill to set: Refrigerate the assembled lasagna for at least 4-5 hours, preferably overnight, to allow the layers to fully set. Optionally, freeze the dessert and serve as a frozen treat; it will defrost quickly and maintain a creamy texture.
Notes
- Use a 9×9-inch baking dish or similar size for best layering and serving.
- Macadamia nuts can be substituted with cashews or pecans based on preference or availability.
- Green food coloring is optional and only for visual effect.
- For a firmer dessert, freeze after assembling and thaw for 20 minutes before serving.
- This dessert can be made a day in advance to enhance flavor melding.
- Ensure the key lime custard is completely cooled before folding in whipped topping to preserve texture.
