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Decadent Pecan Pie Lasagna Recipe

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3.9 from 39 reviews

  • Author: admin
  • Total Time: 3 hours 25 minutes
  • Yield: 12 servings 1x

Description

This Decadent Pecan Pie Lasagna is a luscious layered dessert combining a crunchy graham cracker crust with creamy cream cheese filling, a rich pecan pie layer, and fluffy whipped topping. It captures the flavors of classic pecan pie in a no-bake, easy-to-assemble treat that’s perfect for holidays or special occasions. Topped with caramel drizzle and extra pecans, it’s a crowd-pleaser that requires minimal baking and mostly chilling time to set.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cream Cheese Layer

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

Pecan Pie Layer

  • 1 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 4 tablespoons unsalted butter
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans

Topping and Garnish

  • 1 1/2 cups whipped topping (Cool Whip)
  • 1/4 cup chopped pecans for garnish
  • Caramel sauce for drizzling

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking dish to form the crust. Chill in the refrigerator while you prepare the next layers.
  2. Make the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and blend until well combined. Gently fold in 1 cup of the thawed whipped topping until fully incorporated. Spread this mixture evenly over the chilled crust and return to the fridge to set.
  3. Prepare the Pecan Pie Layer: Preheat the oven to 350°F (175°C). In a saucepan over medium heat, combine brown sugar, light corn syrup, and butter. Stir until butter melts and the mixture is smooth. Remove from heat and let it cool slightly before whisking in the beaten eggs and vanilla extract. Stir in the chopped pecans.
  4. Bake the Pecan Pie Layer: Carefully pour the pecan pie mixture over the cream cheese layer. Bake in the preheated oven for 25-30 minutes or until the pecan filling is set and slightly bubbly. Remove from oven and allow it to cool completely at room temperature.
  5. Add Topping and Garnish: Once cooled, spread the remaining 1 1/2 cups of whipped topping evenly over the pecan layer. Garnish with the reserved 1/4 cup chopped pecans and drizzle caramel sauce generously over the top.
  6. Chill and Serve: Refrigerate the assembled lasagna for at least 2 hours or until well chilled to allow layers to firm up. Cut into squares and serve chilled for a rich and creamy indulgence.

Notes

  • Ensure the cream cheese is softened at room temperature to avoid lumps when mixing.
  • Beat the eggs into the pecan mixture off the heat to prevent scrambling.
  • Use a 9×13 inch dish to accommodate all layers properly.
  • Chilling time is important for the layers to set firmly before serving.
  • For a nut-free version, you can omit pecans and use toasted coconut or chocolate chips.
  • Store leftovers covered in the refrigerator and consume within 3 days.
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/decadent-pecan-pie-lasagna-recipe-2/