Short Description

Pecan Pie Lasagna is a rich, layered dessert that combines the flavors of classic pecan pie with a creamy, no-bake cheesecake filling. With a crunchy graham cracker crust, a smooth cream cheese layer, and a sweet pecan filling, this dessert is perfect for holidays and special occasions.

Why You’ll Love This Recipe

• No-Bake Dessert – No need to turn on the oven, making it perfect for warm days.
• Layers of Flavor – Combines crunchy, creamy, and caramelized textures in every bite.
• Perfect for Gatherings – Serves multiple people and is easy to prepare ahead of time.
• A Twist on Classic Pecan Pie – Enjoy the flavors of pecan pie in a light and creamy lasagna-style dessert.
• Simple to Make – Uses everyday ingredients with easy step-by-step instructions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust Layer:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ 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
• ½ cup light corn syrup
• ¼ cup unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans

For the Whipped Topping:

• 2 cups whipped topping (Cool Whip)
• ¼ cup chopped pecans (for garnish)

Directions

Preparing the Crust Layer:

1. In a mixing bowl, combine the graham cracker crumbs and granulated sugar.
2. Stir in the melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9×13-inch baking dish.
4. Place in the refrigerator to set while preparing the next layers.

Making the Cream Cheese Layer:

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add the powdered sugar and vanilla extract, mixing until fully incorporated.
3. Gently fold in the whipped topping until smooth and fluffy.
4. Spread evenly over the crust layer and return to the refrigerator.

Preparing the Pecan Filling Layer:

1. In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Stir until melted and smooth.
2. In a separate bowl, whisk the eggs and slowly add them to the saucepan, stirring continuously.
3. Cook for 3-5 minutes until the mixture thickens slightly, then remove from heat and stir in vanilla extract and chopped pecans.
4. Allow the pecan filling to cool slightly, then spread it over the cream cheese layer. Refrigerate for at least 2 hours.

Adding the Final Layer:

1. Spread the remaining whipped topping evenly over the pecan filling layer.
2. Sprinkle with additional chopped pecans for garnish.
3. Chill for at least 4 hours, or overnight, before slicing and serving.

Servings and Timing

• Servings: 12-16 slices
• Preparation time: 30 minutes
• Chilling time: 4-6 hours

Variations

• Chocolate Pecan Pie Lasagna – Add a layer of melted chocolate or chocolate chips between the layers.
• Caramel Drizzle – Drizzle caramel sauce over the top before serving for extra sweetness.
• Gluten-Free Option – Use gluten-free graham crackers for the crust.
• Pumpkin Pecan Pie Lasagna – Add a layer of pumpkin spice cream cheese between the layers for a fall twist.
• Nut-Free Option – Substitute the pecan layer with a caramel-flavored pudding to achieve a similar texture.

Storage/Reheating

• Refrigeration: Store covered in the refrigerator for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: This dessert is best served cold, so reheating is not necessary.

FAQs

Can I make this dessert ahead of time?

Yes, it’s best when made a day in advance to allow the layers to set properly.

Can I use a different crust instead of graham crackers?

Yes, a crushed vanilla wafer or shortbread cookie crust works well as an alternative.

How do I prevent the pecan filling from becoming too runny?

Ensure the mixture thickens slightly while cooking and allow it to cool before spreading it onto the cheesecake layer.

Can I use homemade whipped cream instead of Cool Whip?

Yes, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

What can I use instead of corn syrup?

Maple syrup or honey can be substituted, but it may slightly alter the texture and taste.

Can I add a crunchy element to the top layer?

Yes, sprinkle crushed graham crackers, toffee bits, or extra chopped pecans for added texture.

How do I slice the lasagna neatly?

Use a sharp knife and wipe it clean between slices for neat layers.

Can I make this in a smaller pan?

Yes, you can halve the recipe and use an 8×8-inch pan for a smaller portion.

What’s the best way to serve this dessert?

Serve chilled, optionally with a drizzle of caramel sauce or a scoop of vanilla ice cream.

Is this dessert overly sweet?

It is rich and sweet, but the cream cheese layer balances the flavors. If you prefer less sweetness, reduce the sugar slightly.

Conclusion

Pecan Pie Lasagna is a decadent, layered dessert that combines the best elements of pecan pie and creamy cheesecake. Perfect for holiday gatherings or special occasions, this no-bake treat is easy to prepare and always a crowd-pleaser. Try this recipe for a new twist on a classic favorite!

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