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Pecan Pie Lasagna

  • Author: ia
  • Total Time: 3 hours 25 minutes
  • Yield: 12 servings 1x

Description

There’s nothing quite like the combination of crunchy pecans, sweet caramel, and creamy layers to create the ultimate dessert experience. Pecan Pie Lasagna brings together the beloved flavors of pecan pie in a no-bake, layered format that’s both easy to make and incredibly indulgent. Perfect for any occasion, this dessert combines a buttery graham cracker crust, a rich cream cheese filling, a gooey pecan layer, and a fluffy whipped topping. Ideal for holidays, family dinners, or a special treat, Pecan Pie Lasagna is sure to impress everyone at the table.

Ingredients

Scale
  • 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

  1. Prepare the Crust Layer
    In a medium-sized bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until everything is well combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Refrigerate for 20 minutes to set.
  2. Make the Cream Cheese Layer
    In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold in the whipped topping. Spread the mixture evenly over the chilled crust and refrigerate.
  3. Prepare the Pecan Filling Layer
    In a medium saucepan, combine the brown sugar, corn syrup, butter, and beaten eggs over medium heat. Stir constantly until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the vanilla extract and chopped pecans. Let cool slightly.
  4. Add the Pecan Filling Layer
    Spread the cooled pecan filling evenly over the cream cheese layer. Refrigerate for at least 30 minutes to firm up.
  5. Finish with Whipped Topping
    Spread the remaining whipped topping evenly over the pecan layer. Garnish with chopped pecans and drizzle caramel sauce over the top.
  6. Chill and Serve
    Refrigerate the lasagna for at least 2-3 hours (or overnight) to allow the layers to set. Slice and serve chilled.

Notes

  • Use room temperature cream cheese for a smoother consistency when mixing with powdered sugar.
  • Allow each layer to chill properly before adding the next to ensure the layers set and stay firm.
  • For a more intense pecan flavor, you can toast the pecans slightly before adding them to the filling.
  • This dessert is best when made ahead of time, allowing it to chill overnight for the best texture and flavor.
  • If you prefer, you can substitute the Cool Whip with homemade whipped cream for a more natural option.
  • Prep Time: 25 minutes
  • Cook Time: 3 hours

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Find it online: https://club.horsjeu.online/pecan-pie-lasagna/