Description
Pecan Pie Lasagna is a decadent layered dessert that combines the rich flavors of pecan pie with the light, creamy texture of no-bake cheesecake. Perfect for holidays or gatherings, this make-ahead treat will impress with its beautiful presentation and deliciously indulgent taste.
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
For the Pecan Pie Layer:
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
For the Whipped Topping Layer:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
For Garnish:
1/2 cup chopped pecans
Caramel sauce (optional)
Instructions
- Prepare the Crust:
- Combine graham cracker crumbs and melted butter.
- Press into a 9×13-inch baking dish and refrigerate for 10 minutes.
- Make the Cream Cheese Layer:
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip heavy cream to stiff peaks and fold into the cream cheese mixture.
- Spread evenly over the crust.
- Prepare the Pecan Pie Layer:
- Melt butter in a saucepan over medium heat.
- Stir in brown sugar, eggs, corn syrup, and vanilla. Cook until thickened (5-7 minutes).
- Fold in chopped pecans and spread over the cream cheese layer.
- Whipped Topping Layer:
- Whip heavy cream with powdered sugar and vanilla to stiff peaks.
- Spread over the pecan pie layer.
- Garnish and Chill:
- Top with chopped pecans and optional caramel drizzle.
- Cover and refrigerate for at least 4 hours or overnight.
- Serve and Enjoy:
- Slice into squares and serve chilled.
Notes
For a gluten-free version, use gluten-free graham cracker crumbs.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12-16 servings
