Description
This Pecan Pie Lasagna is a decadent layered dessert combining a graham cracker crust, creamy sweetened cream cheese layer, a rich pecan pie filling, and a fluffy whipped topping garnished with chopped pecans and optional caramel drizzle. Perfectly chilled and served in squares, it’s an irresistible treat that marries creamy textures with the crunch and flavor of pecans.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cream Cheese Layer
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
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
Whipped Topping Layer
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Garnish
- 1/2 cup chopped pecans
- Caramel sauce (optional)
Instructions
- Prepare the Crust: Combine the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9×13-inch baking dish. Refrigerate for 10 minutes to set the crust.
- Make the Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until fully smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread this evenly over the prepared graham cracker crust.
- Prepare the Pecan Pie Layer: Melt the butter in a saucepan over medium heat. Stir in the brown sugar, beaten eggs, light corn syrup, and vanilla extract. Continue cooking and stirring for 5 to 7 minutes until the mixture thickens slightly. Remove from heat and fold in the chopped pecans. Spread this pecan pie filling evenly over the cream cheese layer.
- Whipped Topping Layer: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this whipped topping over the pecan pie layer smoothly.
- Garnish and Chill: Sprinkle the remaining chopped pecans evenly on top and drizzle with caramel sauce if desired. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and layers to set.
- Serve and Enjoy: Once chilled, slice the lasagna into squares and serve cold for a creamy, nutty dessert experience.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cream cheese layer.
- Whip heavy cream in a cold bowl with cold beaters for best stiff peaks.
- The pecan pie layer should be cooked carefully to avoid scrambling the eggs — stir constantly and remove from heat as soon as thickened.
- This dessert tastes best after chilling overnight, allowing all the layers to set properly.
- Use light corn syrup in the pecan pie layer for the classic texture and sweetness.
- Caramel sauce is optional but adds an extra depth of sweetness and richness.
- Store leftovers covered in the refrigerator for up to 3-4 days.
