This Pecan Pie Lasagna is a no-bake dessert that combines the best elements of pecan pie with the creamy layers of a lasagna. It’s a rich, decadent treat perfect for holiday gatherings or any time you crave something sweet and indulgent.

Why You’ll Love This Recipe

Imagine the classic pecan pie flavor in a layered dessert form, with a buttery graham cracker crust, a creamy cream cheese layer, and a sweet pecan filling. It’s no-bake, so it’s simple to make, and each layer is perfectly balanced, giving you a bite that’s rich, sweet, and crunchy. The creamy texture pairs wonderfully with the crunchy pecans, making it a dessert that’s sure to impress everyone.

Pecan Pie Lasagna

Ingredients

For the Crust Layer:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cream Cheese Layer:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (Cool Whip), thawed

For the Pecan Layer:

  • 1 cup packed brown sugar
  • ½ cup light corn syrup
  • ¼ cup unsalted butter
  • 2 large eggs, lightly beaten
  • 1 ½ cups chopped pecans
  • ½ teaspoon vanilla extract
  • Pinch of salt

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

Directions

  1. Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture sticks together when pressed. Press this mixture into the bottom of a 9×13-inch baking dish to form an even crust layer. Set aside.
  2. Prepare the Cream Cheese Layer: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and whipped topping, and continue to beat until the mixture is smooth and creamy. Spread this mixture evenly over the graham cracker crust.
  3. Make the Pecan Filling: In a saucepan, combine brown sugar, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring frequently. Once it begins to boil, remove from heat and allow to cool slightly. Whisk in the lightly beaten eggs, vanilla extract, and a pinch of salt. Stir in the chopped pecans.
  4. Assemble the Lasagna: Pour the pecan mixture over the cream cheese layer, spreading it evenly. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight for the best results.
  5. Serve: Once chilled and set, cut the pecan pie lasagna into squares or slices. Serve chilled, and enjoy!

Servings and Timing

  • Servings: 12-16
  • Preparation Time: 20 minutes
  • Chill Time: 4 hours (or overnight)
  • Total Time: 4 hours 20 minutes (or overnight)

Variations

  • Nut-Free Version: If you want a nut-free version, you can substitute the pecans with chocolate chips or coconut flakes for added texture.
  • Caramel Layer: Drizzle some caramel sauce over the top of the pecan layer for a sweet touch that complements the pie flavors even more.
  • Chocolate Twist: Add some mini chocolate chips or cocoa powder to the cream cheese layer for a chocolatey twist.

Storage/Reheating

  • Storage: Store the pecan pie lasagna in the refrigerator, covered, for up to 3-4 days.
  • Reheating: This dessert is best served cold, and it doesn’t need to be reheated. Just take it out of the fridge before serving for a few minutes to soften slightly.

FAQs

Can I use a store-bought graham cracker crust?

Yes, you can use a pre-made graham cracker crust for convenience, though making your own crust adds a fresh flavor and texture.

Can I substitute the Cool Whip with something else?

If you prefer a homemade whipped topping, you can use freshly whipped cream instead of Cool Whip. Just make sure to beat it to stiff peaks before adding it to the cream cheese mixture.

How long should I chill this dessert?

Chill the lasagna for at least 4 hours, but for the best texture and flavor, refrigerate it overnight.

Can I freeze this dessert?

While the pecan pie lasagna is best served fresh, you can freeze it for up to 1-2 months. Let it thaw in the refrigerator for several hours before serving.

Can I make this dessert in advance for a party?

Yes! This is a great make-ahead dessert. Prepare it the night before your event and let it chill overnight for the perfect consistency.

Can I use a different nut instead of pecans?

You can substitute pecans with other nuts, such as walnuts or almonds, though pecans are most traditional for this dessert.

How do I know when the dessert is fully set?

The lasagna is ready when the cream cheese layer is firm and the pecan layer is set and not runny. Refrigeration helps it firm up to the perfect texture.

How do I prevent the graham cracker crust from getting soggy?

Ensure the graham cracker crust is packed tightly and consider chilling the crust in the refrigerator for a bit before adding the cream cheese layer to help it firm up.

Can I double the recipe?

Yes, you can double the ingredients and prepare it in a larger dish if needed. Just make sure to adjust the chill time accordingly.

Can I substitute the brown sugar with white sugar?

Brown sugar is essential for the flavor and texture of the pecan layer, so it’s best to stick with brown sugar. White sugar will not provide the same depth of flavor.

Conclusion

Pecan Pie Lasagna is a show-stopping dessert that combines the rich flavors of pecan pie with a creamy, dreamy texture. It’s easy to make, no-bake, and a guaranteed hit at any gathering. The layers of graham cracker crust, cream cheese, and sweet, nutty pecan topping create a harmonious blend of flavors and textures that will leave everyone asking for seconds. Perfect for holidays, potlucks, or simply as a sweet treat, this dessert is sure to impress!

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Pecan Pie Lasagna

Pecan Pie Lasagna: A No-Bake Dream Dessert


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  • Author: Chef MARTHA
  • Total Time: 4 hours 20 minutes (or overnight)
  • Yield: 12-16 servings
  • Diet: Vegetarian

Description

A decadent no-bake dessert that combines the rich flavors of pecan pie with a creamy lasagna-style layered structure, featuring a buttery graham cracker crust, smooth cream cheese filling, and a sweet pecan topping.


Ingredients

  • For the Crust Layer:
    • 1 ½ cups graham cracker crumbs
    • ⅓ cup granulated sugar
    • ½ cup unsalted butter, melted
  • For the Cream Cheese Layer:
    • 8 oz cream cheese, softened
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 cup whipped topping (Cool Whip), thawed
  • For the Pecan Layer:
    • 1 cup packed brown sugar
    • ½ cup light corn syrup
    • ¼ cup unsalted butter
    • 2 large eggs, lightly beaten
    • 1 ½ cups chopped pecans
    • ½ teaspoon vanilla extract
    • Pinch of salt

Instructions

  1. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of a 9×13-inch baking dish to form an even crust layer. Set aside.
  2. In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and whipped topping, and continue to beat until the mixture is smooth and creamy. Spread this mixture evenly over the graham cracker crust.
  3. In a saucepan, combine brown sugar, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring frequently. Once it begins to boil, remove from heat and allow to cool slightly. Whisk in the lightly beaten eggs, vanilla extract, and a pinch of salt. Stir in the chopped pecans.
  4. Pour the pecan mixture over the cream cheese layer, spreading it evenly. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight for the best results.
  5. Once chilled and set, cut the pecan pie lasagna into squares or slices. Serve chilled, and enjoy!

Notes

  • For a nut-free version, substitute the pecans with chocolate chips or coconut flakes for added texture.
  • Drizzle caramel sauce over the pecan layer for a richer flavor.
  • Add mini chocolate chips or cocoa powder to the cream cheese layer for a chocolate twist.
  • This dessert is best served chilled, so refrigerate it for a few hours before serving for the perfect texture.
  • You can freeze this dessert for up to 1-2 months, but it’s best enjoyed fresh.
  • Prep Time: 20 minutes
  • Cook Time: undefined
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 35g
  • Sodium: 140mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

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