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Pecan Pie Lasagna Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/pecan-pie-lasagna-recipe/