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Pecan Pie Lasagn Recipe

★★★★★

4.7 from 67 reviews
  • Author: Charlotte
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

Pecan Pie Lasagn is a delightful layered dessert featuring a crisp graham cracker crust, a creamy sweetened cream cheese filling, and a rich, gooey pecan topping reminiscent of classic pecan pie. Topped with whipped cream, chopped pecans, and drizzled with caramel sauce, this no-bake treat is perfect for holiday gatherings or special occasions.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ 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 Filling

  • 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

Topping and Garnish

  • 1 ½ cups whipped topping (Cool Whip)
  • ¼ cup chopped pecans, for garnish
  • Caramel sauce, for drizzling

Instructions

  1. Prepare the crust: 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.
  2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese, powdered sugar, and 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.
  3. Cook the pecan filling: In a medium saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir constantly until the mixture is melted and well combined. Slowly whisk in the beaten eggs and vanilla extract, being careful not to scramble the eggs. Continue stirring constantly until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the chopped pecans.
  4. Add the pecan layer: Allow the pecan mixture to cool slightly, then carefully spread it over the cream cheese layer in the baking dish.
  5. Add the whipped topping: Gently spread the remaining 1 ½ cups of whipped topping over the pecan filling layer, creating a smooth, even surface.
  6. Garnish and chill: Sprinkle the additional ¼ cup chopped pecans over the whipped topping. Drizzle with caramel sauce. Refrigerate for at least 4 hours or overnight to allow the dessert to set properly and flavors to meld.
  7. Serve: When ready to serve, use a sharp knife to cut into 12 slices. For the cleanest cuts, wipe the knife clean between slices.

Notes

  • For best results, ensure the pecan filling cools slightly before spreading to prevent melting the cream cheese layer.
  • Use a sharp knife warmed in hot water and wiped dry for neat slices.
  • This dessert can be prepared a day in advance to allow flavors to develop.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • If desired, substitute light corn syrup with an equal amount of honey or maple syrup for a different flavor profile.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: pecan pie, layered dessert, no bake dessert, cream cheese dessert, holiday dessert, pecan dessert

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Find it online: https://tastyadventureguide.com/pecan-pie-lasagn-recipe/