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Pecan Pie Lasagna

Pecan Pie Lasagna is the ultimate indulgence for dessert lovers, combining the classic flavors of pecan pie with the creamy, layered appeal of a lasagna-style treat. Imagine biting into layers of buttery graham cracker crust, velvety cream cheese, rich pecan pie filling, and fluffy whipped topping, all topped with a caramel drizzle and crunchy pecan garnish. This no-bake dessert is perfect for holidays, potlucks, or any occasion that calls for a show-stopping dish. Its combination of textures—crunchy, creamy, and gooey—makes every bite unforgettable. Best of all, it’s surprisingly simple to prepare, making it a go-to recipe for home bakers of any skill level.

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Pecan Pie Lasagna

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Pecan Pie Lasagna is the ultimate indulgence for dessert lovers, combining the classic flavors of pecan pie with the creamy, layered appeal of a lasagna-style treat. Imagine biting into layers of buttery graham cracker crust, velvety cream cheese, rich pecan pie filling, and fluffy whipped topping, all topped with a caramel drizzle and crunchy pecan garnish. This no-bake dessert is perfect for holidays, potlucks, or any occasion that calls for a show-stopping dish. Its combination of textures—crunchy, creamy, and gooey—makes every bite unforgettable. Best of all, it’s surprisingly simple to prepare, making it a go-to recipe for home bakers of any skill level.

  • Total Time: 3 hours 30 minutes

Ingredients

Scale

For the Crust Layer

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cream Cheese Layer

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

For the Pecan Filling Layer

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

For the Whipped Topping Layer

  • 1 1/2 cups whipped topping (Cool Whip)
  • 1/4 cup chopped pecans for garnish
  • Caramel sauce for drizzling

Instructions

Prepare the Crust Layer

  1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9×13-inch baking dish, ensuring an even layer.
  3. Refrigerate the crust for 20 minutes to set.

Make the Cream Cheese Layer

  1. In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
  2. Gently fold in the whipped topping using a spatula to maintain its airy texture.
  3. Spread the cream cheese mixture evenly over the chilled crust, smoothing the surface with a spatula.
  4. Refrigerate the dish while preparing the next layer.

Prepare the Pecan Filling Layer

  1. In a medium saucepan over medium heat, combine brown sugar, corn syrup, butter, and beaten eggs.
  2. Cook the mixture, stirring constantly, for about 5 minutes until it thickens slightly. Avoid letting it boil vigorously.
  3. Remove the saucepan from the heat and stir in vanilla extract and chopped pecans.
  4. Allow the pecan filling to cool slightly before adding it to the lasagna.

Add the Pecan Filling Layer

  1. Carefully spread the pecan filling over the cream cheese layer, ensuring an even distribution.
  2. Return the dish to the refrigerator and chill for at least 30 minutes to firm up the filling.

Finish with Whipped Topping

  1. Spread the remaining whipped topping over the pecan filling layer, smoothing it into an even layer.
  2. Sprinkle chopped pecans over the top for added crunch.
  3. Drizzle caramel sauce generously over the whipped topping layer for a sweet, glossy finish.

Notes

  • Ingredient Substitutions: Use crushed vanilla wafers or digestive biscuits instead of graham crackers for a unique crust flavor. For a lighter version, opt for low-fat cream cheese and whipped topping.
  • Flavor Enhancements: Add a pinch of cinnamon to the crust mixture for a warm spice note. You can also mix a tablespoon of bourbon into the pecan filling for a boozy twist.
  • Serving Suggestions: Serve this dessert with a dollop of freshly whipped cream or a scoop of vanilla ice cream for added decadence.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Rosa
  • Prep Time: 25 minutes, chill time: 3 hours
  • Cook Time: 5 minutes

Ingredients

For the Crust Layer

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cream Cheese Layer

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

For the Pecan Filling Layer

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

For the Whipped Topping Layer

  • 1 1/2 cups whipped topping (Cool Whip)
  • 1/4 cup chopped pecans for garnish
  • Caramel sauce for drizzling

Step-by-Step Instructions

Prepare the Crust Layer

  1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9×13-inch baking dish, ensuring an even layer.
  3. Refrigerate the crust for 20 minutes to set.

Make the Cream Cheese Layer

  1. In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
  2. Gently fold in the whipped topping using a spatula to maintain its airy texture.
  3. Spread the cream cheese mixture evenly over the chilled crust, smoothing the surface with a spatula.
  4. Refrigerate the dish while preparing the next layer.

Prepare the Pecan Filling Layer

  1. In a medium saucepan over medium heat, combine brown sugar, corn syrup, butter, and beaten eggs.
  2. Cook the mixture, stirring constantly, for about 5 minutes until it thickens slightly. Avoid letting it boil vigorously.
  3. Remove the saucepan from the heat and stir in vanilla extract and chopped pecans.
  4. Allow the pecan filling to cool slightly before adding it to the lasagna.

Add the Pecan Filling Layer

  1. Carefully spread the pecan filling over the cream cheese layer, ensuring an even distribution.
  2. Return the dish to the refrigerator and chill for at least 30 minutes to firm up the filling.

Finish with Whipped Topping

  1. Spread the remaining whipped topping over the pecan filling layer, smoothing it into an even layer.
  2. Sprinkle chopped pecans over the top for added crunch.
  3. Drizzle caramel sauce generously over the whipped topping layer for a sweet, glossy finish.

Chill and Serve

  1. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 2-3 hours or overnight to allow the layers to set completely.
  2. Slice into squares or rectangles and serve chilled.

Tips and Variations

  • Ingredient Substitutions: Use crushed vanilla wafers or digestive biscuits instead of graham crackers for a unique crust flavor. For a lighter version, opt for low-fat cream cheese and whipped topping.
  • Flavor Enhancements: Add a pinch of cinnamon to the crust mixture for a warm spice note. You can also mix a tablespoon of bourbon into the pecan filling for a boozy twist.
  • Serving Suggestions: Serve this dessert with a dollop of freshly whipped cream or a scoop of vanilla ice cream for added decadence.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

The Appeal of Pecan Pie Lasagna

This dessert is a feast for both the eyes and the palate. The layers come together in a harmony of textures, from the crunchy base to the creamy filling and the gooey pecan layer. Each bite delivers a symphony of buttery, nutty, and caramelized flavors that are as satisfying as they are indulgent. Whether it’s for a holiday gathering or a weeknight treat, Pecan Pie Lasagna is a guaranteed crowd-pleaser.

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