Description
This Pecan Pie Lasagna is a dreamy, no-bake layered dessert that combines the flavors of classic pecan pie with a creamy cheesecake filling and a buttery graham cracker crust. It’s the perfect sweet treat for holidays, potlucks, or any occasion where you want to impress!
Ingredients
Units
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
- 1/4 cup unsalted butter
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- 1/4 teaspoon salt
For the Whipped Topping:
- 2 cups whipped topping (Cool Whip)
- 1/4 cup chopped pecans (for garnish)
- Drizzle of caramel sauce (optional)
Instructions
Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture evenly into the bottom of a 9×13-inch dish.
- Place in the refrigerator to chill while preparing the next layers.
2. Make the Cream Cheese Layer:
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in 1 cup of whipped topping until fully incorporated.
- Spread the mixture evenly over the chilled crust and return to the fridge.
3. Prepare the Pecan Filling:
- In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until melted and smooth.
- Slowly add beaten eggs while continuously stirring to avoid scrambling.
- Stir in vanilla extract, chopped pecans, and salt. Cook for 3-4 minutes until thickened.
- Remove from heat and let cool slightly before pouring over the cream cheese layer.
- Spread evenly and refrigerate for at least 1-2 hours to set.
4. Top with Whipped Topping & Serve:
- Spread the remaining 2 cups of whipped topping over the pecan layer.
- Sprinkle with extra chopped pecans and drizzle with caramel sauce if desired.
- Chill for another hour before slicing. Serve and enjoy!
Notes
- For a crunchier crust, bake the graham cracker layer at 350°F (175°C) for 8 minutes, then let it cool before assembling.
- You can substitute maple syrup for corn syrup for a more natural sweetener.
- Store leftovers covered in the refrigerator for up to 4 days.
