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Pecan Pie Lasagna Recipe

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★★★★★

4.5 from 96 reviews

Pecan Pie Lasagna is a no-bake layered dessert that combines a buttery graham cracker crust, a creamy vanilla-infused cream cheese layer, and a rich, gooey pecan topping reminiscent of classic pecan pie. Chilled to set, this indulgent treat offers a refreshing and easy-to-make twist on traditional pecan pie, perfect for holidays or special occasions.

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 the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish. Place in the refrigerator to chill for 10 to 15 minutes to set.
  2. Prepare Cream Cheese Layer: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in the thawed whipped topping until the mixture is light and fluffy. Spread this creamy layer evenly over the chilled crust.
  3. Cook the Pecan Layer: In a medium saucepan over medium heat, combine the brown sugar, light corn syrup, and butter. Stir occasionally and cook until the mixture begins to bubble. Remove from heat. Slowly whisk in the lightly beaten eggs to the hot mixture to temper them, stirring constantly to avoid curdling. Then, stir in the chopped pecans, vanilla extract, and a pinch of salt until well distributed. Allow this pecan mixture to cool slightly until it thickens but is still pourable.
  4. Layer and Chill: Pour the cooled pecan mixture evenly over the cream cheese layer in the baking dish. Spread gently with a spatula to cover fully. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set and flavors to meld.
  5. Serve: When ready to serve, use a clean, warm knife to slice the lasagna into portions. For extra indulgence, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Notes

  • Make sure the cream cheese is fully softened to ensure a smooth cream cheese layer.
  • Tempering the eggs by gradually whisking them into the hot sugar mixture prevents them from scrambling.
  • Allowing the pecan mixture to cool slightly before pouring prevents it from melting the cream cheese layer.
  • Chilling overnight improves the texture and flavor melding.
  • Use a warm knife when slicing to get clean cuts without cracking the layers.

Keywords: pecan pie lasagna, no bake dessert, layered pecan dessert, creamy pecan pie, graham cracker crust dessert

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