Pecan Pie Lasagna

I wasn’t sure what to expect the first time I made Pecan Pie Lasagna. I adore classic pecan pie, but layering it into a creamy, no-bake dessert felt like a whole new adventure. As I pressed the graham cracker crust into the pan, the buttery aroma filled my kitchen, hinting at the indulgence to come.

The silky cream cheese layer added a touch of tangy sweetness, perfectly balancing the rich, caramelized pecan filling. And that final cloud-like topping of whipped cream? Absolutely irresistible.

This dessert has quickly become a family favorite, making appearances at potlucks, holiday gatherings, and cozy nights in. It’s incredibly easy to make, yet it delivers all the deep, nutty flavors of a traditional pecan pie without the fuss of rolling out dough.

Best of all, it sets up beautifully in the fridge, making it a perfect make-ahead treat. If you’re looking for a showstopping dessert that’s simple yet indulgent, this Pecan Pie Lasagna is a must-try.

Short Description

Pecan Pie Lasagna is a creamy, no-bake dessert that layers a buttery graham cracker crust, a sweet cream cheese filling, rich caramelized pecan topping, and fluffy whipped cream. It’s an easy, crowd-pleasing treat with all the flavors of a classic pecan pie.

Key Ingredients

Graham Cracker 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 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

Whipped Topping Layer:

• 1 ½ cups whipped topping (Cool Whip)
• ¼ cup chopped pecans (for garnish)
• Caramel sauce (for drizzling)

Tools Needed

• 9×9-inch baking dish
• Mixing bowls
• Electric mixer
• Saucepan
• Whisk
• Spatula
• Measuring cups and spoons

Cooking Instructions

Step 1: Prepare the Crust

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are fully coated.

Press the mixture firmly into the bottom of a 9×9-inch dish to create an even crust. Place in the refrigerator while preparing the next layer.

Step 2: Make the Cream Cheese Layer

Using an electric mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping. Spread the mixture evenly over the chilled crust and return to the refrigerator.

Step 3: Cook the Pecan Filling

In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter, stirring until melted. Slowly whisk in the beaten eggs and vanilla extract, stirring continuously.

Cook for about 5 minutes until the mixture thickens slightly. Remove from heat and stir in the chopped pecans. Allow to cool for a few minutes before spreading it over the cream cheese layer.

Step 4: Add the Whipped Topping

Carefully spread the remaining whipped topping over the cooled pecan filling. Use a spatula to smooth the top.

Step 5: Garnish & Chill

Sprinkle with extra chopped pecans and drizzle with caramel sauce. Refrigerate for at least 4 hours, preferably overnight, to allow the layers to set properly. Slice and serve chilled.

Why You’ll Love This Recipe

– No-bake and easy to assemble
– Perfect balance of creamy, crunchy, and nutty textures
– Great make-ahead dessert for gatherings
– A fun twist on traditional pecan pie

Mistakes to Avoid & Solutions

Skipping the chilling time: The layers need time to set properly. Refrigerate for at least 4 hours.

Overcooking the pecan filling: Stir continuously and remove from heat once it thickens slightly to prevent scrambled eggs.

Using warm pecan filling: Let it cool slightly before layering to prevent melting the cream cheese.

Serving and Pairing Suggestions

Serve chilled, straight from the fridge. Pair with a warm cup of coffee or a scoop of vanilla ice cream for extra indulgence. This dessert is perfect for holiday gatherings, dinner parties, or as a sweet weekend treat.

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

1. Can I use store-bought caramel sauce?
Yes! A good-quality store-bought caramel sauce works perfectly for drizzling.

2. Can I make this ahead of time?
Absolutely! It’s best when made the night before, allowing the layers to fully set.

3. What can I substitute for corn syrup?
You can use honey or maple syrup, but it may slightly alter the flavor.

4. Can I use a different crust?
Yes! A shortbread or vanilla wafer crust would also taste great.

5. How do I prevent the pecan filling from being too runny?
Make sure to cook it until it slightly thickens and allow it to cool before layering.

Tips & Tricks

– Use full-fat cream cheese for the creamiest texture.
– Toast the pecans for added depth of flavor.
– For cleaner slices, freeze for 15 minutes before cutting.

Recipe Variations

Chocolate Pecan Pie Lasagna: Add ¼ cup cocoa powder to the cream cheese mixture and sprinkle mini chocolate chips on top.

Pumpkin Pecan Pie Lasagna: Mix ½ cup pumpkin puree and ½ teaspoon pumpkin spice into the cream cheese layer.

Bourbon Pecan Pie Lasagna: Add 1 tablespoon of bourbon to the pecan filling for a richer flavor.

Final Thoughts

Pecan Pie Lasagna is one of those desserts that brings pure comfort with every bite. The layers of creamy, crunchy, and caramelized goodness create the perfect balance of textures and flavors. It’s a showstopper at gatherings, yet surprisingly simple to make.

Letting it chill overnight makes the flavors even better, so patience is well worth it. If you love pecan pie but want something a little different, this recipe is sure to become a favorite.