Key Lime Pie Lasagna
Key Lime Pie Lasagna is absolutely the B-E-S-T!!! This dessert is fluffy and creamy, with just a little tartness from the Key Lime Pie filling. This four-layer dessert has a nutty crust layer. It’s topped with a cheesecake layer. That’s followed by a Key Lime Pie filling layer. Finally, it’s topped off with whipped topping, more nuts and a little lime zest. Terrific, spectacular, extraordinary are only a few adjectives that can describe this fantastic dessert.
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Back last fall, I saw that our grocery stores were stocking Lucky Leaf Key Lime Pie filling. As soon as I saw it, I snatched several cans off the shelf knowing that I was going to try some new recipe with them. I wavered back and forth on what to make, but finally came up with this layered dessert. Based on my Mississippi Mud Pie dessert, this Key Lime Pie Lasagna rocks!
I served it to our Friday night church care group. We meet weekly and there’s always fabulous food to be had! I got so many ooohs and ahhhs over this dessert. Everyone, without exception, loved it. Yes, I hit the Grand Slam with this recipe. It had just the right amount of sweetness balanced with a little tartness. It had just the right amount of crunchiness from the crust to balance all the creamy layers. Of course, it didn’t hurt to have that cheesecake layer in the middle, either.
If you want a dessert that will wow your family and friends for Mother’s Day or Father’s Day, this is the dessert that will do it. It’s really not a difficult dessert to make either. Layer one is baked, but has only 3 ingredients. Layer 2 has only 3 ingredients. Layer 3 has one ingredient. Layer 4 has 3 ingredients, but you can use only one if you want to scrap the nuts and lime zest on top. So it’s really pretty simple.
Ok, now something closer to home. Have you all seen the new Magnolia Table cookbook? Well I got my copy last week and I’ve been pouring through it. It’s got some great recipes I can’t wait to try out. (I.e., Jojo’s Biscuits, Chip’s pancakes and a Lemon Pie that looked spectacular). I rarely buy cookbooks anymore because I have too many of them already. It’s also easier just to look stuff up on Pinterest and the Internet these days. But I’m glad I ordered this one. It tells their story so beautifully.
John and I took our youngest son and his wife to the Silos shopping last Saturday. Wow, was it ever packed. It’s like going to Disney World! It’s a beautiful place. We were hoping to get in to Magnolia Table for lunch. We got there at 12:30. We expected to have to wait an hour or so. Unfortunately, they had stopped adding people to their waiting list at 11:00 a.m. for 3:00 p.m. closing! Note to self: NEVER visit Magnolia properties on a weekend. Go on a week day! 🙂 Even still we had fun walking around the shops and drooling over all the food from their catering trucks outside. I had one each of Joanna’s cookies: a sugar cookie and a chocolate chip cookie with peanuts and pecans. Both were awesome.
Where was I? Oh, yeah, back to dessert. You can refrigerate the dessert or freeze it until about an hour before you’re ready to serve it. Seriously, if you want a “knock-your-socks-off” dessert, give Key Lime Pie Lasagna a try. I guarantee your family and friends will be raving over it too.
Key Lime Pie Lasagna is a fabulous dessert.
This is the perfect dessert for Mother’s Day or Father’s Day. Especially if you enjoy Key Lime Pie.
Key Lime Pie Lasagna is a four-layer dessert that’s absolutely mouthwatering and spectacular.
If you want an extraordinary dessert for company or holidays, this dessert will knock your socks off!
Here’s what I did.
I used these ingredients for the crust layer (Layer one).
Melt butter. Add flour and nuts. (I used pecans). Stir to combine.
Press into a greased 9×13″ glass baking dish with a fork.
Bake at 300 degrees about 10 minutes or until slightly browned and done. Allow crust layer to cool completely before adding the next layer.
I used these ingredients for the cheesecake layer (Layer two).
Place softened cream cheese in a mixing bowl. Add powdered sugar and whipped topping.
Mix with an electric mixer until smooth.
Spread cheesecake layer (layer two) over top of crust layer (layer one).
I used these ingredients for the Key Lime Pie Filling layer (Layer three).
Spread Key Lime Pie Filling layer (layer three) over top of the cheesecake layer (layer two).
I used these ingredients for the topping layer (layer four).
Spread whipped topping (layer four) over top of the Key Lime Pie Filling layer (layer three).
Sprinkle with grated lime zest and finely diced pecans to complete topping layer (layer four). Refrigerate or freeze until ready to serve.
Every bite of Key Lime Pie Lasagna will have you oooohnhhhing and aaaahhhhing too!
The light and creamy texture of this dessert makes for one pleasurable culinary experience!
It’s time to dig in!
Here’s the recipe.
KEY LIME PIE LASAGNA
(My own concoction)
Key Lime Pie Lasagna
Equipment
- 1 9x13" glass baking dish
- 3 large mixing bowls
- 1 electric mixer
- 3 wooden spoons
- 1 nut chopper if nuts are not previously chopped
- 1 spatula
- measuring cups
- measuring spoons
- 1 lemon zester or grater for the lime
Ingredients
LAYER 1 - CRUST LAYER:
- 1 1/2 cups UNBLEACHED all-purpose flour
- 1 1/2 sticks unsalted butter melted (3/4 cup)
- 1 cup pecan chips (finely diced pecans)
LAYER 2 - CHEESECAKE LAYER:
- 8 oz. pkg. cream cheese softened
- 1 cup powdered sugar
- 8 oz. ctn. non-dairy whipping topping thawed
LAYER 3 - KEY LIME PIE LAYER:
- 42 oz. can Lucky Leaf Key Lime Pie filling (two 21-oz. cans)
LAYER 4 - TOPPING LAYER:
- 8 oz. ctn. non dairy whipped topping thawed
- 1 key lime grated very fine (you will not use all of it)
- 1/3 cup pecans finely diced (more or less, as desired)
Instructions
LAYER 1 - CRUST LAYER:
- Combine ingredients in a mixing bowl and press into a greased 9x13” glass baking dish.
- Bake at 300 degrees for 10 minutes.
- Cool completely before adding next layer.
LAYER 2 - CHEESECAKE LAYER:
- Combine ingredients in a large mixing bowl with an electric mixer until smooth.
- Spread over top of cooled crust layer.
LAYER 3 - KEY LIME PIE LAYER:
- Spoon key lime pie filling evenly over top of cream cheese layer.
LAYER 4 - TOPPING LAYER:
- Spread whipped topping over top of key lime pie filling layer.
- Sprinkle with pecans and grated lime zest.
- Refrigerate several hours or overnight.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Key Lime Pie Lasagna is all you could ask for in a dessert. Plus, it’s really easy to put together.
Are you drooling yet?
If you enjoy Key Lime Pie, you’ll love this dessert.
This is one of those desserts that goes quickly. We had several come back for multiple pieces!
You may also enjoy these delicious recipes!
Key Lime Pie Lasagna
Equipment
- 1 9×13" glass baking dish
- 3 large mixing bowls
- 1 electric mixer
- 3 wooden spoons
- 1 nut chopper if nuts are not previously chopped
- 1 spatula
- measuring cups
- measuring spoons
- 1 lemon zester or grater for the lime
Ingredients
LAYER 1 – CRUST LAYER:
- 1 1/2 cups UNBLEACHED all-purpose flour
- 1 1/2 sticks unsalted butter melted (3/4 cup)
- 1 cup pecan chips (finely diced pecans)
LAYER 2 – CHEESECAKE LAYER:
- 8 oz. pkg. cream cheese softened
- 1 cup powdered sugar
- 8 oz. ctn. non-dairy whipping topping thawed
LAYER 3 – KEY LIME PIE LAYER:
- 42 oz. can Lucky Leaf Key Lime Pie filling (two 21-oz. cans)
LAYER 4 – TOPPING LAYER:
- 8 oz. ctn. non dairy whipped topping thawed
- 1 key lime grated very fine (you will not use all of it)
- 1/3 cup pecans finely diced (more or less, as desired)
Instructions
LAYER 1 – CRUST LAYER:
- Combine ingredients in a mixing bowl and press into a greased 9×13” glass baking dish.
- Bake at 300 degrees for 10 minutes.
- Cool completely before adding next layer.
LAYER 2 – CHEESECAKE LAYER:
- Combine ingredients in a large mixing bowl with an electric mixer until smooth.
- Spread over top of cooled crust layer.
LAYER 3 – KEY LIME PIE LAYER:
- Spoon key lime pie filling evenly over top of cream cheese layer.
LAYER 4 – TOPPING LAYER:
- Spread whipped topping over top of key lime pie filling layer.
- Sprinkle with pecans and grated lime zest.
- Refrigerate several hours or overnight.