Pecan Pie Lasagna is a decadent and creative dessert that combines the rich flavors of pecan pie with the layered elegance of a lasagna. This no-bake treat features a graham cracker crust, a creamy cheesecake layer, a gooey pecan filling, and a fluffy whipped topping, all finished with a drizzle of caramel sauce. Perfect for holidays, potlucks, or any special occasion, this dessert is sure to impress your guests. Follow the steps below to create this indulgent masterpiece.
Ingredients
For the Crust
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
4 tablespoons unsalted butter
2 large eggs, beaten
1 teaspoon vanilla extract
1 ½ cups chopped pecans
For the Topping
1 ½ cups whipped topping (Cool Whip)
¼ cup chopped pecans, for garnish
Caramel sauce, for drizzling
Instructions
Prepare the Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9×9-inch baking dish to create an even layer. Refrigerate while preparing the next layers.
Make the Cream Cheese Layer: In a large 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 combined. Spread this mixture evenly over the chilled graham cracker crust. Return the dish to the refrigerator.
Prepare the Pecan Filling: In a medium saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir constantly until the mixture is melted and well combined. Slowly whisk in the beaten eggs and vanilla extract, ensuring the eggs don’t scramble. Continue stirring until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the chopped pecans.
Assemble the Layers: Allow the pecan filling to cool slightly, then carefully spread it over the cream cheese layer in the baking dish.
Add the Topping: Gently spread the remaining 1½ cups of whipped topping over the pecan filling, creating a smooth, even surface. Sprinkle the additional ¼ cup chopped pecans on top and drizzle with caramel sauce.
Chill and Set: Refrigerate the dessert for at least 4 hours or overnight to allow it to set properly and for the flavors to meld.
Serve: When ready to serve, use a sharp knife to cut into 12 slices. For clean cuts, wipe the knife clean between slices.
Notes
Best when chilled overnight for optimal texture and flavor.
Can be made up to 2 days ahead and kept refrigerated.
Freezes well for up to 1 month if wrapped tightly.
For a holiday variation, add a pinch of cinnamon or nutmeg to the pecan filling.
Tools You’ll Need
9×9-inch baking dish
Medium saucepan
Mixing bowls
Electric mixer
Rubber spatula
Whisk
Sharp knife
Pecan Pie Lasagna is a show-stopping dessert that brings together the best of both worlds: the comforting flavors of pecan pie and the creamy, layered texture of a no-bake lasagna. With its make-ahead convenience and irresistible taste, this dessert is perfect for any gathering. Whether you’re serving it at a holiday feast or a casual get-together, this treat is guaranteed to be a crowd-pleaser. Enjoy!
