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Key Lime Pie Lasagna Recipe

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close up shot of a slice Key Lime Pie Lasagna on a plate
Make your taste buds come alive with the fluffy layers of tropical citrus flavor of this key lime pie lasagna recipe
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Table of Contents
  1. Key Lime Pie Lasagna Recipe Ingredients
  2. How to Make This Key Lime Pie Lasagna Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This key lime pie lasagna recipe is the perfect way to celebrate the tart and sweet citrusy flavor of key limes. You won’t be able to resist the layers of cream cheese, graham cracker crust, and fluffy key lime pie filling topped off with whipped cream and a sprinkle of lime zest. 

close up shot of a slice Key Lime Pie Lasagna on a plate

Key Lime Pie Lasagna Recipe Ingredients

Key Lime Pie Lasagna Recipe raw ingredients that are labeled

You’ll need:

For the Crust

  • 2½ cups finely crushed graham crackers 
  • ½ cup salted sweet cream butter, melted
  • 3 tablespoons granulated sugar

For the Cream Cheese Layer

  • 10 ounces cream cheese, softened
  • 1½ cups powdered sugar
  • 1½ cups whipped topping, thawed
  • 1½ teaspoons vanilla extract

For the Key Lime Pie Layer

  • 1½ cups granulated sugar
  • ¾ cup fresh key lime juice
  • ½ cup salted sweet cream butter, melted
  • 4½ tablespoons cornstarch
  • 5 egg yolks, slightly beaten
  • 2½ cups whipped topping, thawed
  • 3-4 drops of green food coloring

For the Topping

  • 2 cups Cool Whip whipped topping, thawed
  • 2 tablespoons finely crushed graham cracker crumbs (optional garnish)
  • 1 tablespoon fresh lime zest (optional garnish)

SUBSTITUTIONS AND ADDITIONS

CRUST: You can substitute finely chopped macadamia nuts for the graham cracker crumbs and lime zest. You can also add sweetened coconut flakes and a little bit of lime zest to the crust before baking.

KEY LIME JUICE: You can use either fresh squeezed and strained lime juice, or bottled key lime juice for this perfect dessert. I recommend Nellie and Joe’s key lime juice.

LIMES: Either key lime juice or regular lime juice work fine for this easy recipe. They can be substituted 1:1 in this delicious key lime pie lasagna.

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How to Make This Key Lime Pie Lasagna Recipe

For the Crust

STEP ONE: Preheat the oven to 350°F. Generously spray a 9×13-inch glass baking dish with nonstick cooking spray. Set it aside.

STEP TWO: Using a small mixing bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until well combined.

OUR RECIPE DEVELOPER SAYS

If you need to crush your graham crackers, you can toss them in the food processor or crush them in a Ziploc with a rolling pin until they are fine crumbs.

graham crackers crumbs, butter, and sugar combined in a bowl

STEP THREE: Evenly press the crust into the bottom of the prepared baking dish. Bake for 6 minutes, then allow the crust to completely cool before adding the second layer.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.

crust pressed to the bottom of the baking dish

For the Cheesecake Layer

STEP ONE: Using a medium bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds to 1 minute, until smooth.

PRO TIP:

Make sure the cream cheese is at room temperature so that you don’t end up with lumps in your creamy mixture.

STEP TWO: Add the vanilla and beat just until combined.

vanilla blended into the bowl of ingredients

STEP THREE: Add the powdered sugar and mix on low speed until well incorporated.

STEP FOUR: Fold in the whipped topping. 

whipped topping folded in a bowl

STEP FIVE: Evenly spread the cheesecake over the completely cooled crust. Cover tightly and chill in the refrigerator. 

cheesecake spread over the crust in a baking dish

For the Key Lime Layer

STEP ONE: Using a 2 to 3-quart heavy-bottomed saucepan on medium-high heat, whisk together the granulated sugar and cornstarch.

granulated sugar and cornstarch whisked together in a pan

STEP TWO: Whisk in the lime juice, melted butter, and slightly beaten egg yolks. 

lime juice, butter, and eggs whisked together in a pan

STEP THREE: Continuously whisk the ingredients until they begin to simmer and thicken.

STEP FOUR: Remove the saucepan from the heat. Cover the saucepan and chill the key lime custard in the refrigerator for 2 hours, or until completely chilled all the way through.

STEP FIVE: Once the key lime mixture is completely chilled, fold in the whipped topping and 2 to 3 drops of green food color.

PRO TIP:

If you want a deeper shade of green, increase the green food color drops to 3 to 5.

whipped topping and food coloring folded together in a bowl

STEP SIX: Evenly spread over the cheesecake layer. 

cheesecake layer spread in a baking dish

STEP SEVEN: Evenly spread the second 8-ounce tub of thawed whipped topping over the key lime layer. Cover tightly with plastic wrap and chill in the refrigerator for 6 hours to overnight. 

whipped topping spread over the lime layer in a baking dish

STEP EIGHT: Just before serving, slice eighteen 1½-inch x 3-inch long servings. Evenly sprinkle the graham cracker crumbs and lime zest.

graham crackers and lime zest sprinkled on top of the pie in a baking dish

How To Serve

Enjoy this perfect summer dessert when you are craving something sweet and refreshing. Add a scoop of vanilla ice cream if you’d like something even more decadent. A cold iced tea is the perfect accompaniment to wash down this yummy treat.

Add more tangy lime desserts to your table with our classic key lime pie and mini key lime pies.

Storage

IN THE FRIDGE: Store any leftovers of this creamy summer dessert tightly covered in the refrigerator for up to 4 days. 

IN THE FREEZER: You can also store key lime pie lasagna in the freezer for up to one month.

close up shot of Key Lime Pie Lasagna in a baking dish

Lovers of traditional key lime pie will adore the four tart layers of yumminess that this dessert lasagna offers. With only a few minutes of baking required for the crust, this luscious lime confection is a wonderful way to satisfy your sweet tooth.

FREQUENTLY ASKED QUESTIONS

What is the difference between key limes and regular limes?

Key limes, also known as Mexican limes, are smaller than regular limes and tend to have a more intense lime flavor. You can use key lime juice and regular lime juice interchangeably.

Can I use regular limes if I can’t find fresh key limes?

This easy dessert recipe will be great with any type of fresh limes or even bottled lime juice.

Can I freeze this dessert?

You can freeze this key lime lasagna for up to a month.

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close up shot of a slice Key Lime Pie Lasagna on a plate

Key Lime Pie Lasagna Recipe

5 from 1 vote
Make your taste buds come alive with the fluffy layers of tropical citrus flavor of this key lime pie lasagna recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 8 hours 40 minutes
Servings 18

Ingredients
  

Crust

  • cups finely crushed graham crackers
  • ½ cup salted sweet cream butter, melted
  • 3 tablespoons granulated sugar

Cream Cheese Layer

  • 10 ounces cream cheese, softened
  • cups powdered sugar
  • cups whipped topping, thawed
  • teaspoons vanilla extract

Key Lime Pie Layer

  • cups granulated sugar
  • ¾ cup fresh key lime juice
  • ½ cup salted sweet cream butter, melted
  • tablespoons cornstarch
  • 5 egg yolks, slightly beaten
  • cups whipped topping, thawed
  • 3 to 4 drops green food coloring

Topping

  • 2 cups whipped topping thawed
  • 2 tablespoons finely crushed graham cracker crumbs, optional garnish
  • 1 tablespoon freshly lime zest, optional garnish

Instructions
 

Crust

  • Preheat the oven to 350°F. Generously spray a 9×13-inch glass baking dish with nonstick cooking spray. Set it aside.
  • Using a small mixing bowl, stir together the graham cracker crumbs, melted butter and granulated sugar until well combined.
  • Evenly press the crust into the bottom of the prepared baking dish. Bake for 6 minutes, then allow the crust to completely cool.

Cheesecake Layer

  • Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream for 30 seconds to 1 minutes, until smooth.
  • Add the vanilla and beat just until combined.
  • Add the powdered sugar and mix on low speed until well incorporated.
  • Fold in the whipped topping.
  • Evenly spread the cheesecake over the completely cooled crust. Cover tightly and chill in the refrigerator.

Key Lime Layer

  • Using a 2 to 3-quart heavy-bottomed saucepan at medium-high heat, whisk together the granulated sugar and cornstarch.
  • Whisk in the lime juice, melted butter and slightly beaten egg yolks.
  • Continuously whisk the ingredients until they begin to simmer and thicken.
  • Remove the saucepan from the heat. Cover the saucepan and chill in the refrigerator for 2 hours, or until completely chilled all the way through.
  • Once the key lime mixture is completely chilled, fold in the whipped topping and 2 to 3 drops of green food color.
  • Evenly spread over the cheesecake layer.
  • Evenly spread the second 8-ounce tub of thawed whipped topping over the key lime layer. Cover tightly and chill in the refrigerator for 6 hours to overnight.
  • Just before serving, slice eighteen 1½-inch x 3-inch long servings. Evenly sprinkle the graham cracker crumbs and lime zest.

Notes

  • If you need to crush your graham crackers, you can toss them in the food processor or crush them in a Ziploc with a rolling pin until they are fine crumbs.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
  • Make sure the cream cheese is at room temperature so that you don’t end up with lumps in your creamy mixture.
  • If you want a deeper shade of green, increase the green food color drops to 3 to 5.

Nutrition

Sodium: 245mg | Calcium: 56mg | Vitamin C: 3mg | Vitamin A: 622IU | Sugar: 38g | Fiber: 1g | Potassium: 93mg | Cholesterol: 98mg | Calories: 400kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 13g | Fat: 22g | Protein: 4g | Carbohydrates: 49g | Iron: 1mg
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