Grain-free Key Lime Pie Lasagna

 

Grain-free-key-lime-pie-lasagna

Key Lime Pie Lasagna is to die for!  I can’t get enough of this dessert.  It has a sweet crust, a cheesecake layer, a key lime layer, and a whipped cream topping.  Wait, did you say cheesecake and whipped cream?  I am all in now!

Let’s not forget I got my inspiration for this recipe here. Well, time to get to it.  The sooner we do, the sooner you can try this delectable dessert.

First, we make the crust.  Heat your oven to 350 degrees.  This is the only layer you will bake. Prepare an 8×8 pan with cooking spray.

Toss your flours together.  This is very important in grain-free, gluten free baking.

flours-grain-free-key-lime-pie-lasagna

Add in the 2 tablespoons of sugar and 1/2 cup pecans.

Sugar-pecans-grain-free-key-lime-pie-lasagna

Combine with 1/2 cup melted butter.  You might have to use your fingers.  But remember, it’s so worth it.

butter-key-lime-pie-lasagna

Don’t worry about it being crumbly, it makes a fabulous crust.

crust-mix-grain-free-key-lime-pie-lasagna

Using your fingers, make sure the crust covers the bottom of the pan.  Place in the oven for 20 minutes.

crust-in-pan-grain-free-key-lime-pie-lasagna

It’s perfect when the edges are golden brown.

baked-crust-key-lime-pie-lasagna

As the crust cools completely, start on the cheesecake layer.  Beat cream cheese and powdered sugar until smooth.

cream-cheese-sugar-key-lime-pie-lasagna

Using a spatula, carefully fold in 1 cup whipped topping and vanilla.  I found that I had to let my whipped cream soften a bit so that I could mix it.

whipped-topping-vanilla-key-lime-pie-lasagna

Spread over the crust and refridgerate.

cheesecake-layer-key-lime-pie-lasagna

For the key lime layer, take out a medium saucepan.  This is the real thing, not an instant pudding mix.  In the pan, mix together 2/3 cup sugar and tapioca flour.

sugar-tapioca-flour-key-lime-pie-lasagna

Now stir in the lime juice and slightly beaten eggs.  I fresh squeezed my lime juice.

lime-juice-eggs-key-lime-pie-lasagna

Put 5 tablespoons butter and stir almost constantly over medium heat until thick.

butter-key-lime-layer-key-lime-pie-lasagna

If you are used to cornstarch, using tapioca flour may be a bit different for you.  But it will thicken, I promise!

thickened-key-lime-key-lime-pie-lasagna

Cover the pan with foil and place in the fridge for at least 2 hours.

Soften your whipped cream just by setting it out for a bit.  Then add a few drops of food coloring to key lime layer.  As you can see from the above picture, this looks like a lemon mixture.  So I used my fingers to mix the whipped cream and food coloring into this key lime layer.

food-coloring-whipped-cream-key-lime-pie-lasagna

Spread the key lime layer over the cheesecake layer.

key-lime-layer-key-lime-pie-lasagna

Using softened whipped cream, spread 1 cup evenly over your green layer.  Top with 1/2 cup pecans.

finished-key-lime-pie-cheesecake

Chill in the refridgerator for 4-5 hours.

Key Lime Pie Lasagna

Crust

1/2 c. almond flour

1/4 c. + 1 T. tapioca flour

2 1/2 T. coconut flour

2 T. sugar

1/2 c. butter, melted

1/2 c. pecans

Cheesecake Layer

6 oz. cream cheese, softened

2/3 c. powdered sugar

1 c. whipped topping, softened

1/2 t. vanilla

Key Lime Layer

4 T. tapioca flour

3/4 c. key lime juice

3/4 c. sugar

4 egg yolks, slightly beaten

5 T. butter

1 1/2 c. whipped topping, softened

Topping

1 c. whipped topping, softened

1/2 c. pecans

Heat your oven to 350 degrees.  Prepare an 8×8 pan with cooking spray.

Toss  flours together.  Add in 2 tablespoons of sugar and 1/2 cup pecans.  Combine with 1/2 cup melted butter.  Using your fingers, make sure the crust covers the bottom of the pan.  Place in the oven for 20 minutes.

As the crust cools completely, start on the cheesecake layer.  Beat cream cheese and powdered sugar until smooth.  Using a spatula, carefully fold in 1 cup whipped topping and vanilla.  Spread over the crust and refridgerate.

For the key lime layer, take out a medium saucepan.  In the pan, mix together 2/3 cup sugar and tapioca flour.  Stir in the lime juice and slightly beaten eggs.  Put 5 tablespoons butter and stir almost constantly over medium heat until thick.   Cover the pan with foil and place in the fridge for at least 2 hours.

Soften  whipped cream just by setting it out for a bit.  Then add a few drops of food coloring to key lime layer.  Mix the whipped cream and food coloring into this key lime layer.  Spread the key lime layer over the cheesecake layer.

Using softened whipped cream, spread 1 cup evenly over your green layer.  Top with 1/2 cup pecans.  Chill in the refridgerator for 4-5 hours.

See my post here for all the amazing benefits of lime.  Need limes? Go here.

This post was shared over at Pieced PastimesAcross the BlvdA Life in BalanceLife of FaithEpic Mommy AdventuresF. Dean Hackettfinding Silver PenniesMemories by the MileGod’s Growing GardenRosilind JukicHope in Every SeasonDarling Downs DiariesTumbleweed ContessaLinda’s LunacyHomesteading on GraceSaving 4 SixNancy on the Home Front, and Katherine’s Corner.

Let’s Talk…

Have you ever had a dessert like this before?  Let me know in the comments.

 

 

 

 

 

 

 

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4 comments

  1. Beverly says:

    This looks delicious. I love key lime pie and your recipe is definitely one I’d like to try. Pinned and Tweeted. Thanks for sharing at Snickerdoodle Sunday!

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