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Pecan Pie Lasagna

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Pecan Pie Lasagna is a decadent, no-bake dessert layered with a graham cracker crust, creamy pecan pie filling, a luscious cream cheese layer, and whipped topping. It’s a show-stopping dessert perfect for holidays or gatherings.

Ingredients

Scale

For the crust:

  • 2 cups (200 g) graham cracker crumbs
  • 1/2 cup (115 g) unsalted butter, melted

For the pecan filling:

  • 1 cup (200 g) brown sugar
  • 1/2 cup (120 ml) light corn syrup
  • 1/3 cup (80 g) unsalted butter
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180 g) chopped pecans

For the cream cheese layer:

 

  • 8 oz (225 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) whipped topping (like Cool Whip)
  • For the topping:
    • 2 cups (480 ml) whipped topping
    • 1/2 cup (60 g) whole or chopped pecans
    • Optional: caramel sauce for drizzling

Instructions

  1. Prepare the crust:
    • In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture evenly into the bottom of a 9×13-inch (23×33 cm) baking dish. Chill in the refrigerator for 15 minutes to set.
  2. Make the pecan filling:
    • In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until the sugar dissolves and the mixture begins to simmer.
    • Slowly whisk in the beaten eggs while stirring continuously. Cook for 2–3 minutes, or until the mixture thickens. Remove from heat, stir in vanilla extract and chopped pecans, and let cool to room temperature.
  3. Prepare the cream cheese layer:
    • In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in 1 cup of whipped topping until well combined.
  4. Assemble the lasagna:
    • Spread the cooled pecan filling evenly over the graham cracker crust.
    • Gently spread the cream cheese layer over the pecan filling.
    • Top with an even layer of whipped topping.
  5. Add the garnish:
    • Sprinkle the top with whole or chopped pecans and drizzle with caramel sauce, if desired.
  6. Chill and serve:
    • Cover and refrigerate for at least 4 hours or overnight to set. Slice and serve chilled.

Notes

  • Substitute graham crackers with crushed vanilla wafers or shortbread cookies for the crust.
  • Add a pinch of cinnamon or nutmeg to the pecan filling for extra warmth.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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