Pecan Pie Lasagna is my go-to dessert when I want to impress friends and family during the holiday season. It combines all the decadent flavors of pecan pie with the layered appeal of a lasagna, making it a unique and irresistible treat. I first stumbled upon this recipe while looking for a fresh take on traditional pecan pie, and the result was a dessert that’s become a yearly tradition in my household. The buttery crust, creamy layers, and nutty sweetness create a perfect harmony in every bite. Plus, it’s a no-bake dessert that’s surprisingly easy to make.
If you’ve never tried Pecan Pie Lasagna before, prepare to fall in love with its layers of textures and flavors. Whether it’s for Thanksgiving, Christmas, or just because you need something indulgent, this dessert always steals the show. Let me walk you through how to create this crowd-pleaser at home.
Why You’ll Love This Recipe
- Easy to make: No baking required!
- Layers of flavor: Buttery graham crust, creamy cheesecake, and rich pecan pie filling.
- Perfect for holidays: A great alternative to traditional pecan pie.
- Visually stunning: The layers are as beautiful as they are delicious.
- Make-ahead friendly: Perfect for prepping the day before.
Recipe
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (e.g., Cool Whip)
For the Pecan Pie Layer:
- 1 cup brown sugar
- ½ cup light corn syrup
- ¼ cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
For the Whipped Topping:
- 2 cups whipped topping
- ¼ cup chopped pecans for garnish
Directions
- Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9x13-inch baking dish to form a crust. Refrigerate for 15 minutes to set.
- Make the Cream Cheese Layer:
- Beat the softened cream cheese and powdered sugar together in a bowl until smooth and creamy.
- Gently fold in the whipped topping until well combined. Spread this layer evenly over the crust.
- Prepare the Pecan Pie Layer:
- In a medium saucepan, combine the brown sugar, light corn syrup, and unsalted butter. Cook over medium heat until the butter melts and the mixture is smooth.
- Whisk the eggs and vanilla extract together in a small bowl, then slowly add them to the saucepan, stirring constantly to avoid scrambling. Cook for another 2-3 minutes until thickened.
- Remove from heat and fold in the chopped pecans. Allow the mixture to cool slightly before spreading it over the cream cheese layer.
- Add the Whipped Topping:
- Spread the remaining whipped topping over the pecan pie layer, smoothing it with a spatula.
- Garnish and Chill:
- Sprinkle the top with the reserved chopped pecans for a festive touch.
- Cover and refrigerate for at least 4 hours or overnight to allow the layers to set.
Serving and Storage Tips
- Serving: Use a sharp knife to cut the Pecan Pie Lasagna into squares. Serve chilled for the best flavor and texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Avoid freezing as the layers may separate when thawed.
Helpful Notes
- For an extra crisp crust, bake the graham cracker base at 350°F (175°C) for 8 minutes, then cool completely before adding layers.
- Swap graham crackers for gingersnaps for a spiced holiday twist.
FAQs
- Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then use as a substitute. - How do I prevent the pecan layer from curdling?
Slowly whisk the eggs into the warm mixture and stir constantly to avoid overheating the eggs. - Can I make this ahead of time?
Yes, this dessert is perfect for making the night before. Just refrigerate until ready to serve. - Can I use a different crust?
Yes! A shortbread or vanilla wafer crust would also work beautifully with this recipe. - Is this recipe gluten-free?
Use gluten-free graham crackers to make the crust, and ensure all other ingredients are certified gluten-free.
Final Thoughts
Pecan Pie Lasagna is more than just a dessert; it’s a conversation starter and a showstopper at any gathering. Its rich, layered goodness embodies the warmth and coziness of the holidays, while the simplicity of the recipe ensures that anyone can create it. Every time I serve this dish, it earns rave reviews and disappears in minutes.
If you’re looking for a unique way to showcase pecan pie flavors this season, this layered dessert is your answer. Whether you’re sharing it with family, friends, or colleagues, it’s guaranteed to spread joy with every bite. Happy baking, and enjoy the sweet, nutty decadence of Pecan Pie Lasagna!
Pecan Pie Lasagna
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
For the Cream Cheese Layer:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup whipped topping e.g., Cool Whip
For the Pecan Pie Layer:
- 1 cup brown sugar
- ½ cup light corn syrup
- ¼ cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
For the Whipped Topping:
- 2 cups whipped topping
- ¼ cup chopped pecans for garnish
Instructions
Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9x13-inch baking dish to form a crust. Refrigerate for 15 minutes to set.
Make the Cream Cheese Layer:
- Beat the softened cream cheese and powdered sugar together in a bowl until smooth and creamy.
- Gently fold in the whipped topping until well combined. Spread this layer evenly over the crust.
Prepare the Pecan Pie Layer:
- In a medium saucepan, combine the brown sugar, light corn syrup, and unsalted butter. Cook over medium heat until the butter melts and the mixture is smooth.
- Whisk the eggs and vanilla extract together in a small bowl, then slowly add them to the saucepan, stirring constantly to avoid scrambling. Cook for another 2-3 minutes until thickened.
- Remove from heat and fold in the chopped pecans. Allow the mixture to cool slightly before spreading it over the cream cheese layer.
Add the Whipped Topping:
- Spread the remaining whipped topping over the pecan pie layer, smoothing it with a spatula.
Garnish and Chill:
- Sprinkle the top with the reserved chopped pecans for a festive touch.
- Cover and refrigerate for at least 4 hours or overnight to allow the layers to set.
Notes
- For an extra crisp crust, bake the graham cracker base at 350°F (175°C) for 8 minutes, then cool completely before adding layers.
- Swap graham crackers for gingersnaps for a spiced holiday twist.
