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 Time10

Cook Time30

Chill Time8

Total Time8 40

Course: Dessert

Cuisine: American

Keyword: Key Lime Pie Lasagna

Servings:

Calories: 400kcal

Preheat the oven to 350°F. Generously spray a 9x13-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.

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 1 1/2 cups of the whipped topping.
Evenly spread the cheesecake over the completely cooled crust. Cover tightly and chill in the refrigerator.

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 2 1/2 cups whipped topping and 2 to 3 drops of green food color.
Evenly spread over the cheesecake layer.
Evenly spread the remaining 2 cups 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.

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.