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Close-up of creamy Key Lime Pie Lasagna showcasing distinct layers of graham cracker crust, cream cheese filling, smooth key lime layer, and fluffy whipped topping sprinkled with graham cracker crumbs and fresh lime zest.
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Key Lime Lasagna

A no-bake, layered dessert with a graham cracker crust, cream cheese layer, real cooked key lime custard, and whipped topping.
Prep Time9 minutes
Cook Time30 minutes
Chill Time8 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 591kcal
Author: Shauna

Ingredients

Crust

  • 2½ cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • ½ cup salted butter melted

Cream cheese layer

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

Key lime filling

  • 5 egg yolks lightly beaten
  • 1½ cups granulated sugar
  • 4½ tablespoons cornstarch
  • ¾ cup key lime juice
  • ½ cup salted butter melted
  • 2½ cups whipped topping thawed
  • 3 to 4 drops green food coloring optional

Topping

  • 2 cups whipped topping thawed
  • 1 tablespoon lime zest for garnish (optional)
  • 2 tablespoons graham cracker crumbs for garnish (optional)

Instructions

  • Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and melted butter together until it looks like wet sand. Press evenly into a 9x13-inch baking dish and bake for 6 minutes. Cool completely.
    Graham cracker crust pressed into a 9x13 baking dish
  • Beat cream cheese until smooth, about 1 minute. Add vanilla and mix in. Beat in powdered sugar on low speed until no streaks remain. Fold in whipped topping until light and fully combined.
    Cream cheese mixture beaten smooth in a glass bowl with a hand mixer
  • Spread over the cooled crust. Cover and refrigerate.
    Cream cheese mixture being spread over the graham cracker crust
  • In a saucepan over medium-high heat, whisk together sugar and cornstarch. Whisk in key lime juice, melted butter, and egg yolks. Cook, whisking constantly, until the mixture simmers and thickens enough to coat the whisk, about a few minutes. Remove from heat immediately.
    Key lime custard mixture whisked together in a saucepan before cooking
  • Cover and refrigerate the custard for about 2 hours until completely cold. Fold in whipped topping and green food coloring.
    Key lime filling with whipped topping folded in, tinted pale green
  • Spread the key lime filling over the cream cheese layer.
  • Spread remaining whipped topping over the lime layer. Cover tightly and refrigerate at least 6 hours, or overnight.
    Whipped topping being spread over the key lime layer
  • Garnish with graham cracker crumbs and lime zest, if using, just before serving.
    Side view of key lime lush in a 9x13 dish showing the graham cracker crust, cream cheese layer, key lime filling, and whipped topping garnished with lime zest and graham cracker crumbs

Notes

  • This dessert needs the full chill time, at least 6 hours and ideally overnight, for the layers to set firmly enough to slice cleanly. Cutting it too early will give you messy, sliding layers.
  • Make sure the crust is completely cool before adding the cream cheese layer, and make sure the custard is completely cold before folding in the whipped topping. Skipping either of these can keep the layers from setting properly.
  • Leftovers keep in the refrigerator for up to 4 days, covered tightly.

Nutrition

Calories: 591kcal | Carbohydrates: 72g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 354mg | Potassium: 136mg | Fiber: 1g | Sugar: 57g | Vitamin A: 934IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 1mg