Description
A decadent layered dessert combining the flavors of classic pecan pie and creamy cheesecake in a no-bake lasagna format. This Pecan Pie Lasagna features a crisp graham cracker crust, a smooth cream cheese layer, a rich pecan pie filling, and a fluffy whipped topping, all chilled to perfection for a sweet, nutty treat perfect for holidays or special occasions.
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
- 1/2 cup chopped pecans
Optional Garnish
- Caramel sauce
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Refrigerate for 10 minutes to set.
- Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fully incorporated. Spread this mixture evenly over the chilled crust layer.
- Prepare the Pecan Pie Layer: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, beaten eggs, light corn syrup, and vanilla extract. Cook the mixture, stirring constantly, until it thickens, about 5-7 minutes. Remove from heat and fold in the chopped pecans. Spread this pecan pie filling evenly over the cream cheese layer.
- Make the Whipped Topping Layer: Whip the heavy cream with powdered sugar and vanilla extract to stiff peaks. Spread this whipped topping evenly over the pecan pie layer.
- Garnish and Chill: Sprinkle the top with chopped pecans and drizzle with caramel sauce if desired. Cover the dish tightly and refrigerate for at least 4 hours or overnight to allow the layers to set and flavors to meld.
- Serve and Enjoy: Once chilled and set, slice into squares and serve cold. Enjoy this rich and creamy Pecan Pie Lasagna as a delightful dessert treat.
Notes
- Make sure to use softened cream cheese to achieve a smooth cream cheese layer without lumps.
- Cooking the pecan pie filling until thickened helps it set properly without baking.
- Refrigerate the assembled dessert for at least 4 hours to ensure it holds together well when sliced.
- Optionally, you can toast the chopped pecans for added flavor before adding them to layers.
- This recipe is best served chilled and can be stored covered in the refrigerator for up to 3 days.
