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OMG Chocolate Desserts

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Key Lime Pie Lasagna

written by Vera Z. June 17, 2015
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Key Lime Pie Lasagna is cool, light and creamy summer dessert with sweet and tart layers of yumminess.

Key Lime Pie Lasagna is cool, light and creamy summer dessert with sweet and tart layers of yumminess.

Key Lime Pie Lasagna

If you want a perfectly refreshing treat for these warm days, this Key Lime Pie Lasagna will equally satisfy the lovers of traditional key lime pie, as well as lovers of ice cream and cheesecake. This dessert is perfect for summer parties and barbecue because it is very easy and refreshing and it always comes good after a heavy meal.

Maybe the name seems a little confusing, but this dessert consists of four tasty layers. The crust is buttery shortbread layer flavored with chopped nuts. The second layer is cheesecake, and after that is the best part, key lime pie filling and in the end whipped topping sprinkled with many crispy nuts. You can choose your favorite nuts: cashews, macadamia nuts, pecans, but by no means skip this part, because the nuts make the dessert perfectly creamy and crunchy at the same time.

Key Lime Pie Lasagna is cool, light and creamy summer dessert with sweet and tart layers of yumminess.

By now you have surely tried a dessert such as Chocolate Lasagna, Lemon Delight or Lemon Lush, and maybe you even remember my Pumpkin Lasagna. If you want to try another citrus flavor, here is the perfect chance. You will need the oven for just a short time for the shortbread crust, and the rest is no bake dessert.

The truth is, for this Key Lime Pie Lasagna you will need a little more time, since key lime pie layer is not made of instant pudding, but from real homemade key lime pie custard. But, you won’t regret it, I promise. True, instant pudding mix is very tasty, but they can’t be compared to the filling cooked with butter, eggs and freshly made key lime juice. You don’t need much time for cooking, but you must wait for the custard to cool off in the fridge for a few hours.

Key Lime Pie Lasagna can be served also as a frozen treat. To me, it is even more tasty when it’s cold. You can even make it a few days in advance and keep it in the freezer. It defrost very quickly and you will be able to cut nice, clean slices and serve it to your guests.

Summer Dessert Lasagna Recipes:

No Bake Strawberry Jello Lasagna is quick and easy dessert recipe for refreshing summer sweet treat. It’s a twist on classic Strawberry Jello Pie.

No Bake Strawberry Jello Lasagna in a white plate.

White Chocolate Blueberry Lasagna is perfect summer dessert recipe!!! It starts with Golden Oreo crust and just keeps getting more delicious with every layer- cream cheese, blueberries, white chocolate and blueberry pudding, cool whip and a generous layer of white chocolate curls on top!

White Chocolate Blueberry Lasagna is perfect summer dessert recipe- light, easy and no oven required!!!

Key Lime Pie Lasagna

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Key Lime Pie Lasagna


★★★★★ 4.4 from 5 reviews
  • Prep Time: 2
  • Cook Time: 20
  • Total Time: 7
  • Yield: 9 1x
  • Category: desserts
  • Cuisine: American
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Description

Key Lime Pie Lasagna is cool, light and creamy summer dessert with sweet and tart layers of yumminess.


Ingredients

For crust:

  • 1 cup flour
  • 2 Tablespoons sugar
  • 1/2 cup butter-melted
  • 1/2 cup macadamia nuts –chopped very finely (you can use chopped cashews, pecans…)

For cheesecake layer:

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

For key lime layer:

  • 2 Tablespoon cornstarch
  • 3/4 cup key lime juice
  • 3/4 cup sugar
  • 4 egg yolks-slightly beaten
  • 5 Tablespoon butter
  • green food coloring-optional
  • 1 1/2 cup whipped topping

For topping:

  • 1 cup whipped topping
  • 1/3 cup nuts-chopped

Instructions

  1. Preheat oven at 350 F and spray the bottom of 9×9 inch baking dish.
  2. In a bowl combine crust ingredients and stir until well combined and crumbly, then press it into the bottom of baking dish and bake for 20 minutes, remove from the oven and let it cool completely.
  3. Mix cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup whipped topping and 1/2 teaspoon vanilla and spread over cooled crust. Set in the fridge.
  4. In medium sauce pan stir together sugar and corn starch, stir in key lime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours.
  5. When key lime custard is cooled completely, add a few drops green food coloring and mix it well. Stir in 1 1/2 cup whipped topping and spread onto cheesecake layer.
  6. Top with 1 cup whipped topping and sprinkle chopped nuts. Set in the fridge for at least 4-5 hours or overnight. You can place it in the freezer and serve like frozen dessert (It defrost fairly quickly).

Nutrition

  • Serving Size: 1
key lime
65 comments
21
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Vera Z.

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65 comments

Theresa @DearCreatives June 20, 2015 - 5:25 pm

I can’t wait to try this when we get together. If I made it for just us, I may have to eat it all myself! Yum!

Reply
Nan a.k.a Granny Fabulosa June 20, 2015 - 6:41 pm

Whooooooaaaa! 🙂

Reply
Jeffrey Bell June 20, 2015 - 7:54 pm

gotta try this !!

★★★★★

Reply
Judi June 20, 2015 - 11:04 pm

Can someone tell me what is referred to as .. whipped topping….obviously it isnt cream, but I dont know what it actually is….

★★★★★

Reply
Vera Zecevic June 21, 2015 - 11:38 am

Hi Judi, if you can’t find whipped topping (e.g.Cool Whipp) where you live, you can make it at home using heavy whipping cream, sugar and gelatine.You can check this recipe at : http://realhousemoms.com/homemade-cool-whip/

Reply
Elainey June 21, 2015 - 3:52 pm

Whipped topping is cool whip or dream whip or anything similar to those.

Reply
Evelany June 28, 2015 - 6:14 pm

An 8 ounce tub of cool whip whipped topping. You’ll find it in the freezer section of your local grocery store.

Reply
gloria Jacobs June 21, 2015 - 11:58 am

What kind of nuts did you use for the top of this dessert that are pictured here? Thanks

Reply
Vera Zecevic June 21, 2015 - 3:57 pm

Thanks for stoping by,Gloria:) These are macadamia nuts

Reply
Leigh June 23, 2015 - 11:04 pm

Hi. I would love this with the nuts. But if I bring it to a family BBQ I’m afraid of nut allergies. Can you suggest how to make it just as yummy without nuts?
Thanks,
Leigh

Reply
Vera Zecevic June 24, 2015 - 3:20 pm

Hi Leigh, you can substitute with white chocolate chips or maybe graham crackers crushed into peaces(not ground)

Reply
Kathleen Nelson June 26, 2015 - 11:43 pm

I used shaved toasted coconut, YUM!

Reply
Hazel June 20, 2016 - 2:25 am

Kathleen, the toasted coconut sounds perfect. . . . . .even with the nuts.

Reply
Jodi Taylor June 29, 2015 - 2:54 am

Just wondering if there is a nut free version?

Reply
Jodi Taylor June 29, 2015 - 2:55 am

Wait, I just saw the comment above.

Reply
ZZ Richards June 30, 2015 - 1:39 pm

Please use Manhattan Key Lime Juice in this recipe…. its the real thing! 😉

Reply
Nancy June 30, 2015 - 4:32 pm

Can the crust be made with gluten free flour mix?

Reply
Vera Zecevic June 30, 2015 - 8:20 pm

Hi Nancy, I don’t have experience with it, but I think it could.

Reply
Nancy July 1, 2015 - 12:44 am

I made a 1/4 scale sample of the crust to test the gluten free flour. I used the flour mix, pecans, a bit of coconut and it was delicious. I may increase the butter a little as it was a bit crumble. But it will work.

Reply
Maria June 30, 2015 - 8:38 pm

Not sure about the crust. I may try a graham cracker and I definitely like the coconut topping idea.

Reply
Sandra July 1, 2015 - 12:17 am

MarIa, this crust is awesome! It’s crunch and buttery…much better than graham cracker crust.

Reply
Angela E Hyland March 11, 2018 - 4:00 am

I crushed graham and pretzels and mixed with the flour butter and sugar!!!

Reply
Jerri July 10, 2015 - 11:36 am

Oh my goodness! I wish I had some of this right now! It looks so yummy!

I’d love for you to share with us at our Friday Favorites link party!

Reply
Aimee July 10, 2015 - 4:08 pm

How many people does this serve? ☺

Reply
Vera Zecevic July 10, 2015 - 9:41 pm

Hi Aimee, it depends how big slices you want to serve.

Reply
Pam July 13, 2015 - 6:21 pm

Your Key Lime Pie Lasagna looks sinfully wonderful.
Would you post the nutritional info for this?

★★★★★

Reply
Vera Zecevic July 13, 2015 - 9:41 pm

Thanks Pam. I’m sorry but I cant provide you that info.

Reply
Beth July 18, 2015 - 4:41 pm

In the ingredients list for the cheesecake layer it says use 2/3 cup whipped topping but in the instructions it says to fold in 1 cup whipped topping.

Reply
Vera Zecevic July 18, 2015 - 5:41 pm

Sorry, my mistake, 2/3 cup is correct.

Reply
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Lynda July 25, 2015 - 4:10 am

This was delicious! My son-in-law loves key lime anything. I have another parfait recipe that we love with a wonderful crust. The next time I make this I want to try that crust, as we found this one to be a tad hard and not as tasty. The other recipe calls for Unsalted Butter, white Sugar, Brown Sugar, and graham cracker crumbs.

★★★★★

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Nova January 19, 2016 - 1:03 am

Very annoying the ads that keep popping up got tired of clicking the ‘x’ and gave up in the end. Shame because I really would like to try this recipe.

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Reply
Sandra Adams March 16, 2016 - 11:03 pm

If you use an 9 x9 pan, how does it come out looking like the loaf shape in your photo.?
Do you some how take it out of the pan and put it on a plate (sounds scary). I want to make this for our St. Pat’s Day dinner on Sunday, but am intimidated!

Thx

Reply
Vera Zecevic March 18, 2016 - 11:12 am

Hi Sandra, that what’s look like a loaf shape is just one slice of this lasagna. Only the first slice is hard to take out from the pan and the rest is OK, just keep it in the fridge until serving, and make sure to cook the pudding until it’s really thick and it will hold together.

Reply
Joanne Richards March 27, 2016 - 2:34 am

Made this dessert for Christmas – all I can say is wow so good. I did find it was even better the next day. Sooo good.

Reply
CAROL GOFORTH April 5, 2016 - 8:34 pm

this looks sooo good. wish I hade right now.

Reply
Eda April 10, 2016 - 12:40 am

I am wondering if this will fit in a 8×8 dish. I can’t seem to find the 9×9. Or would I be better off using a 13×9? Have all the ingredients, but don’t dare start until someone can answer my question.

Reply
Vera Zecevic April 13, 2016 - 12:29 pm

Hi Eda, it will overflow the 8×8 dish.

Reply
Samantha Porbeck June 6, 2016 - 8:14 pm

Can you give me the measurements for a 13×9 dish? I have a work function I’d like to make it for, but I’m worried 9×9 dish won’t be enough.

Reply
Dianna July 14, 2017 - 11:21 pm

Would also like to know if you double the recipe for a 13 x 9 pan or what if you need for a larger group. No one ever answered that.

Reply
Rajibul August 21, 2016 - 2:02 pm

wow its look delicious……………

Reply
Traci September 29, 2016 - 7:57 pm

Can you make this in a spring form pan? Also, whipped topping cones frozen, so I am assuming you have to defrost it first?

Reply
Vera Zecevic October 2, 2016 - 5:11 pm

Hi Traci, defrost the topping. I wouldn’t recommend using spring form pan.

Reply
Lisa November 12, 2016 - 8:33 pm

I am wondering if it really is egg yolks and not egg whites?

Reply
Vera Zecevic November 16, 2016 - 11:25 am

Hi Lisa, use egg yolks.

Reply
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Eugenia Diaz April 18, 2017 - 6:33 pm

Hi,Vera!
I’m Eugenia from Mexco City. This sounds realy delicious and I want to do it right now!
But I have two questions: when you say whipped topping, can it be replaced for whipped cream or whipped whites?, which one is better? I don’ really like the ready to go toppings, :(, and, as far as I know, here we don’t have key limes, so I suppose I can use any kind of lime or lemon, right?

Reply
Vera Zecevic April 19, 2017 - 11:35 am

Hi Eugena you can use whipped cream,not whipped whites.

Reply
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Barbara Burke June 14, 2017 - 1:06 am

I love key lime pie! This receipe may take it to a whole new level and I can’t wait to try!

Reply
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Carolyn Still June 7, 2018 - 2:47 am

Won’t make this again. Not worth the effort!

Reply
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Tony M May 10, 2020 - 4:07 pm

I tried it. It was really delicious. I didn’t get the lime thick enough unfortunately, I simmered it on about 2 for what seemed an age. I will make sure it is thicker next time. Also one tub of cool whip didn’t give me enough For the topping. I had to use a heavy whipping cream I had in an aerosol can

Reply
Debbie June 20, 2020 - 9:50 pm

I didn’t temper the egg yolks, so I have tiny bits of cooked eggs throughout my lime custard. Be sure to temper the eggs as you would for any cooked custard.

★★

Reply
Taylor March 9, 2021 - 5:39 pm

I feel stupid for asking but when it says egg- yolk, can we use the whole egg or just the egg yolk?

Reply
Vera Z. March 11, 2021 - 10:37 am

Hi Taylor, use just egg yolks.

Reply
Vamika January 18, 2022 - 5:58 am

I never heard about this recipe Key Lime Pie Lasagna, but this one seems so unique and delicious. Will love to try this one

Reply
Vamika January 29, 2022 - 11:37 am

Thanks for sharing this lovely recipe , this one seems so delicious . Will love to make this one.

Reply

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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