Dessert

Pecan Pie Lasagn Recipe

ByCharlotte Montgomery November 16, 2025November 16, 2025

Introduction

Pecan Pie Lasagn is a luscious no-bake layered dessert combining crunchy graham cracker crust, creamy cheesecake, and a rich pecan topping. Finished with whipped topping and caramel drizzle, it’s perfect for holiday gatherings or any occasion that calls for indulgence.

The image shows a square slice of dessert with four clear layers on a white plate placed on a white marbled surface. The bottom and third layers are crumbly and brown, resembling a cookie or graham cracker crust. The second layer is smooth and white, looking like whipped cream or a creamy filling. The fourth layer on top is thick, fluffy white cream. On top of everything, there is a drizzle of golden caramel sauce and a generous topping of whole and halved pecans, adding a rich brown color and crunchy texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (Cool Whip), thawed
1 cup packed brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
2 large eggs, beaten
1 teaspoon vanilla extract
1 ½ cups chopped pecans
1 ½ cups whipped topping (Cool Whip)
¼ cup chopped pecans, for garnish
Caramel sauce, for drizzling

Instructions

Step 1: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9×9-inch baking dish, creating an even layer. Place in the refrigerator while preparing the next components.
Step 2: In a large bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Gently fold in 1 cup of whipped topping until well incorporated. Spread this mixture evenly over the chilled graham cracker crust. Return the dish to the refrigerator.
Step 3: In a medium saucepan over medium heat, combine brown sugar, corn syrup, and 4 tablespoons butter. Stir constantly until melted and well combined.
Step 4: Slowly whisk in beaten eggs and 1 teaspoon vanilla extract, stirring constantly to avoid scrambling. Continue stirring for about 5 minutes until the mixture thickens slightly. Remove from heat and stir in 1 ½ cups chopped pecans.
Step 5: Allow the pecan mixture to cool slightly, then carefully spread it over the cream cheese layer in the baking dish.
Step 6: Gently spread the remaining 1 ½ cups whipped topping over the pecan filling, smoothing the surface evenly.
Step 7: Sprinkle the additional ¼ cup chopped pecans over the whipped topping and drizzle with caramel sauce.
Step 8: Refrigerate for at least 4 hours or overnight to allow the dessert to set and the flavors to meld.
Step 9: When ready to serve, cut into 12 slices using a sharp knife. For clean cuts, wipe the knife clean between slices.

Tips & Variations

Use lightly toasted pecans for a deeper nutty flavor.
Substitute the graham cracker crust with crushed gingersnaps for a spicy twist.
For a nut-free version, omit pecans and add chocolate chips to the cream cheese layer.
Chilling overnight enhances the texture and flavor.

Storage

Store the pecan pie lasagn covered in the refrigerator for up to 3 days. Reheat is not recommended as it’s best enjoyed chilled. For longer storage, freeze individual slices wrapped tightly; thaw overnight in the refrigerator before serving.

How to Serve

A square dessert with four visible layers sits on a white plate with a subtle rim design. The bottom layer is a crumbly golden brown crust, topped by a thick creamy white layer. Above that is a smooth light brown caramel or butterscotch layer, followed by another creamy white layer. The top layer is whipped cream covered with whole and chopped pecans, all drizzled with shiny golden caramel sauce that slightly drips down the sides. A single pecan rests on the plate next to the dessert. The setting is a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert actually benefits from making ahead. Allowing it to chill for several hours or overnight helps the layers firm up and flavors blend beautifully.

Is it safe to use raw eggs in the pecan filling?

The eggs are gently cooked with the sugar and butter mixture over medium heat until thickened, which cooks them sufficiently to be safe for consumption.