Description
Pecan Pie Lasagna is a decadent, layered dessert combining a buttery graham cracker crust, a creamy whipped cream cheese layer, a rich homemade pecan pie filling, and a fluffy whipped topping. Refrigerated to set, this no-bake-style dessert is perfect for gatherings and holiday celebrations, offering the flavors of classic pecan pie in a chilled, easy-to-serve form.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cream Cheese Layer
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Pecan Pie Layer
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2 large eggs, beaten
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans
Whipped Topping Layer
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Optional
- Caramel sauce for drizzling
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand.
- Chill the Crust: Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer, then refrigerate for 10 minutes to set.
- Make the Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Whip Cream and Fold: Whip 1 cup of heavy whipping cream to stiff peaks, then gently fold it into the cream cheese mixture until fully combined and fluffy.
- Assemble Cream Cheese Layer: Spread the cream cheese mixture evenly over the chilled crust layer in the baking dish.
- Prepare the Pecan Pie Filling: In a saucepan over medium heat, melt the unsalted butter. Stir in brown sugar, beaten eggs, light corn syrup, and vanilla extract.
- Cook Mixture: Continue cooking and stirring frequently for 5 to 7 minutes until the mixture thickens.
- Add Pecans and Layer: Fold in the chopped pecans, then spread this pecan pie filling evenly over the cream cheese layer.
- Whip the Topping: In a clean bowl, whip the remaining 1 cup heavy cream with powdered sugar and vanilla extract to stiff peaks.
- Assemble Whipped Topping: Spread the whipped cream topping evenly over the pecan pie layer.
- Garnish and Chill: Sprinkle the 1/2 cup chopped pecans on top, drizzle with caramel sauce if using, then cover and refrigerate for at least 4 hours or overnight to set.
- Serve and Enjoy: Slice into 12 to 16 squares and serve chilled for a rich, creamy dessert experience.
Notes
- Ensure the cream cheese is softened to avoid lumps in the cream cheese layer.
- When cooking the pecan filling, stir continuously to prevent scrambling the eggs.
- You can toast pecans lightly before using in the filling and topping for extra flavor.
- Chilling overnight improves the layers’ stability and flavor melding.
- For a nut-free version, omit pecans and replace with toasted coconut or chocolate chips.
