Key Lime Pie Lasagna Recipes

KEY LIME PIE LASAGNE RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F and spray the bottom of 9x9-inch baking dish. 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. 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. 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. When key lime custard is cooled completely, add a few drops green food coloring and mix it well. Stir in 1 1/2 cups whipped topping and spread onto cheesecake layer. 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 defrosts fairly quickly).

CLASSIC KEY LIME PIE

Steps:

• Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
• Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
• Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.

TANGY KEY LIME PIE

Steps:

• Preheat oven to 325°. Zest and juice 11 limes (will yield about 1-1/3 cups juice and 9 tablespoons zest). If desired, reserve the zest and juice of one lime for the topping. In the bowl of a KitchenAid stand mixer with paddle attachment, beat cream cheese until smooth. Beat in egg yolks. Beat in milk, lime zest and lime juice. Pour into crusts. Place pies on a baking sheet. Bake until centers are almost set, about 22-25 minutes. Cool completely on a wire rack. Cover and refrigerate until chilled, 3 hours or overnight. , For topping, attach wire whip attachment. In a clean bowl of a KitchenAid stand mixer, beat whipped cream, confectioners' sugar, vanilla, and if desired, reserved lime zest and juice until stiff peaks form; pipe or spread over pies. Garnish with lime slices.