Pecan Pie Lasagna Recipe

Introduction

Pecan Pie Lasagna is a delightful no-bake dessert that layers crunchy graham cracker crust, creamy sweetened cream cheese, and a rich pecan topping. It combines classic pecan pie flavors in a simple, layered treat perfect for gatherings or a special occasion.

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping (Cool Whip), thawed
• 1 cup packed brown sugar
• ½ cup light corn syrup
• ¼ cup unsalted butter
• 2 large eggs, lightly beaten
• 1 ½ cups chopped pecans
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press this mixture firmly into a 9×13-inch baking dish. Chill in the refrigerator for 10 to 15 minutes to set the crust.
2. Step 2: Beat the softened cream cheese until smooth using a mixer. Add powdered sugar and 1 teaspoon vanilla extract, then mix until combined. Gently fold in the thawed whipped topping. Spread this cream cheese layer evenly over the chilled crust.
3. Step 3: In a saucepan over medium heat, combine brown sugar, corn syrup, and ¼ cup butter. Cook the mixture until it begins to bubble, stirring occasionally. Remove from heat and gradually whisk in the beaten eggs to temper them.
4. Step 4: Stir in chopped pecans, ½ teaspoon vanilla extract, and a pinch of salt into the pecan mixture. Allow it to cool slightly, then pour and spread it evenly over the cream cheese layer.
5. Step 5: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to let the layers set and flavors meld.
6. Step 6: When ready to serve, slice the lasagna using a clean, warm knife for neat cuts. Optionally, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips & Variations

• Use chopped toasted pecans for a deeper, nuttier flavor.
• If you prefer a less sweet dessert, reduce the brown sugar slightly in the pecan layer.
• Make sure the pecan topping has cooled enough before pouring over the cream cheese to prevent melting the layer below.
• For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies.

Storage

Store the pecan pie lasagna covered in the refrigerator for up to 4 days. It’s best served chilled but can be brought to room temperature for about 10 minutes before serving if preferred. Use a warm knife each time you slice to maintain clean edges.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pecan pie lasagna ahead of time?

Yes, this dessert actually benefits from being made a day in advance so the layers have time to set and the flavors meld together well.

Is it safe to use raw eggs in the pecan layer?

The eggs are gently cooked by adding them to the hot sugar mixture off the heat, which partially cooks them. This reduces any safety concerns, but if you are uncomfortable with raw egg, you can use pasteurized eggs or an egg substitute designed for baking.

Pecan Pie Lasagna Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

A delightful no-bake dessert layering a buttery graham cracker crust with a creamy sweetened cream cheese layer and a rich, gooey pecan topping. Pecan Pie Lasagna combines the flavors of classic pecan pie in an easy-to-assemble chilled treat perfect for gatherings or a special indulgence.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

Cream Cheese Layer

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping (Cool Whip), thawed

Pecan Layer

• 1 cup packed brown sugar
• ½ cup light corn syrup
• ¼ cup unsalted butter
• 2 large eggs, lightly beaten
• 1 ½ cups chopped pecans
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until well combined. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Place the crust in the refrigerator and chill for 10 to 15 minutes to set and firm up before layering.
2. Prepare Cream Cheese Layer: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing continuously until fully incorporated and smooth. Gently fold in the thawed whipped topping (Cool Whip) to maintain a light and fluffy texture. Spread this cream cheese mixture evenly over the chilled graham cracker crust to form a smooth layer.
3. Cook the Pecan Layer: In a saucepan over medium heat, combine brown sugar, light corn syrup, and butter. Stir frequently and cook the mixture until it begins to bubble. Remove from heat and gradually whisk in the lightly beaten eggs to temper them and avoid scrambling. Stir in the chopped pecans, vanilla extract, and a pinch of salt until well mixed. Allow the pecan mixture to cool slightly so it is safe to layer without melting the cream cheese layer.
4. Layer and Chill: Pour the slightly cooled pecan mixture evenly over the cream cheese layer in the baking dish. Spread gently to cover the entire surface. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set firmly and flavors to meld.
5. Serve: When ready to serve, slice the Pecan Pie Lasagna with a clean, warm knife to achieve neat portions. Optionally, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Notes

• Make sure to let the pecan mixture cool slightly before pouring it onto the cream cheese layer to prevent melting and mixing.
• For clean slices, warm the knife under hot water and dry it before slicing the dessert.
• This dessert can be made a day ahead and stored covered in the refrigerator.
• Use fresh whipped topping and softened cream cheese for best texture and flavor.

Keywords: pecan pie, layered dessert, no-bake dessert, cream cheese dessert, graham cracker crust, pecan recipe, holiday dessert