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Pecan Pie Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 4 hours 37 minutes
  • Yield: 12-16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Pecan Pie Lasagna is a decadent no-bake dessert layered with a buttery graham cracker crust, creamy sweetened cream cheese, a rich pecan pie filling, and topped with fluffy whipped cream and crunchy pecans. This indulgent treat combines the classic flavors of pecan pie with the creamy texture of a layered lasagna, perfect for holiday gatherings or special occasions.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted

Cream Cheese Layer

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream

Pecan Pie Layer

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 2 large eggs, beaten
  • 1/2 cup light corn syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups chopped pecans

Whipped Topping Layer

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans

Optional Garnish

  • Caramel sauce

Instructions

  1. Prepare the Crust: In a bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand.
  2. Form the Crust: Press the crumb mixture evenly into the bottom of a 9×13-inch baking dish. Refrigerate for 10 minutes to set the crust.
  3. Make the Cream Cheese Layer: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy using an electric mixer.
  4. Whip Cream: In a separate bowl, whip the heavy whipping cream to stiff peaks.
  5. Combine Cream Mixtures: Gently fold the whipped cream into the cream cheese mixture until thoroughly combined.
  6. Spread Cream Cheese Layer: Evenly spread this creamy mixture over the chilled graham cracker crust.
  7. Prepare the Pecan Pie Filling: In a saucepan over medium heat, melt the unsalted butter. Stir in brown sugar, beaten eggs, light corn syrup, and vanilla extract. Cook the mixture, stirring constantly, until it thickens, about 5-7 minutes.
  8. Add Pecans: Remove from heat and fold in the chopped pecans.
  9. Layer Pecan Filling: Spread the pecan pie filling evenly over the cream cheese layer in the baking dish.
  10. Make Whipped Topping: Whip the heavy cream with powdered sugar and vanilla extract to stiff peaks.
  11. Top the Pecan Layer: Spread the whipped topping evenly over the pecan pie layer.
  12. Garnish and Chill: Sprinkle chopped pecans on top, and if desired, drizzle with caramel sauce. Cover and refrigerate the dessert for at least 4 hours or overnight to set.
  13. Serve: Slice the pecan pie lasagna into squares and serve chilled for a rich and refreshing dessert experience.

Notes

  • Use softened cream cheese to avoid lumps in the cream cheese layer.
  • Chilling the crust before layering helps it set firmly for easy slicing.
  • Cooking the pecan pie filling until thickened ensures a stable layer and rich flavor.
  • Whip cream to stiff peaks for a light yet stable topping layer.
  • For added flavor, drizzle caramel sauce just before serving.
  • Can be made a day ahead and stored covered in the refrigerator.

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