Pecan Pie Lasagna

Name: Pecan Pie Lasagna
Prep time: 30 min
Cook time: 7 min
Total time: 4 h 37 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 cup heavy whipping cream; 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; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; 1/2 cup chopped pecans; Caramel sauce (optional)

Isabella

🌟Life, Love, and Gastronomy 🍷

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Pecan Pie Lasagna is a layered dessert that brings together the timeless flavors of pecan pie and the smooth, creamy texture of a no-bake treat. Perfect for holidays, gatherings, or any special occasion, this dessert is sure to impress with its rich layers and delightful balance of flavors.

Why You’ll Love This Recipe

I love how this dessert offers the best of both worlds: the deep, caramelized flavor of pecan pie and the light, fluffy texture of a no-bake cheesecake. The layers not only make it visually stunning but also provide a perfect combination of crunch, creaminess, and sweetness. It’s make-ahead friendly, ensuring a stress-free dessert experience during busy celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

2 cups (200g) graham cracker crumbs

1/2 cup (115g) unsalted butter, melted

Cream Cheese Layer:

1 cup (120g) powdered sugar

8 oz (225g) cream cheese, softened

1 teaspoon vanilla extract

1 cup (240ml) heavy whipping cream

Pecan Pie Layer:

1/2 cup (115g) unsalted butter

1 cup (200g) brown sugar

2 large eggs, beaten

1/2 cup (120ml) light corn syrup

1/2 teaspoon vanilla extract

1 1/2 cups (150g) chopped pecans

Whipped Topping Layer:

2 cups (480ml) heavy whipping cream

1/4 cup (30g) powdered sugar

1 teaspoon vanilla extract

Garnish:

1/2 cup (50g) chopped pecans

Caramel sauce (optional

Directions

Prepare the Crust:
Mix graham cracker crumbs with melted butter in a medium bowl until well combined. Press the mixture into the bottom of a 9×13-inch baking dish to form a firm, even crust. Refrigerate for 10 minutes to set.

Make the Cream Cheese Layer:
In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture. Spread this layer evenly over the crust.

Prepare the Pecan Pie Layer:
Melt butter in a medium saucepan over medium heat. Stir in brown sugar, beaten eggs, corn syrup, and vanilla extract. Cook while stirring constantly until the mixture thickens (about 5-7 minutes). Remove from heat and fold in the chopped pecans. Once cooled slightly, spread this layer gently over the cream cheese layer.

Whipped Topping Layer:
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this evenly over the pecan pie layer.

Garnish and Chill:
Sprinkle chopped pecans on top and drizzle with caramel sauce if desired. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.

Serve and Enjoy:
Slice into squares and serve chilled, paired with coffee or tea for a delightful treat.

Servings and Timing

Servings: 12-16 squares

Prep Time: 30 minutes

Cook Time: 7 minutes

Chill Time: 4+ hours

Variations

Nut-Free: Substitute the pecans with toasted oats or sunflower seeds for a similar crunch.

Chocolate Twist: Add a drizzle of melted chocolate between the layers or sprinkle chocolate chips on top.

Gluten-Free: Use gluten-free graham cracker crumbs for the crust.

Vegan Option: Replace the cream cheese and heavy cream with vegan alternatives, and use a flax egg in the pecan layer.

Mini Lasagnas: Assemble individual portions in small glasses or jars for a portable and elegant option.

Storage/Reheating

I store any leftovers covered tightly in the refrigerator for up to 5 days. This dessert doesn’t require reheating and is best served chilled. If I plan to make it ahead of time, I ensure it’s covered well to prevent the whipped topping from drying out.

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FAQs

How far in advance can I make this dessert?

I recommend preparing it the night before to let the flavors meld together perfectly. It can be made up to 2 days in advance.

Can I use pre-made whipped topping instead of homemade?

Yes, you can use store-bought whipped topping to save time, but I find that homemade has a fresher flavor and creamier texture.

Can I freeze Pecan Pie Lasagna?

Freezing is not ideal as the cream layers may separate upon thawing, but it can be frozen for up to 2 weeks if needed. Thaw it slowly in the refrigerator before serving.

What can I use instead of corn syrup?

I like substituting light corn syrup with maple syrup or honey for a slightly different flavor profile.

Can I use a different type of nut?

Absolutely! Walnuts or almonds would work well if you prefer a different nut variety.

Conclusion

Pecan Pie Lasagna is the ultimate show-stopper for any gathering. Its indulgent layers of buttery crust, creamy filling, caramelized pecan topping, and fluffy whipped cream make it irresistible. Whether for holidays or an everyday celebration, this dessert is guaranteed to be a crowd-pleaser.

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