Pecan Pie Lasagna Recipe

Pecan Pie Lasagna Recipe – A Decadent Dessert with Layers of Flavor

If you’re searching for a decadent dessert that combines the rich, nutty flavors of pecan pie with the creamy texture of lasagna, look no further than this Pecan Pie Lasagna recipe. Pecan pie is a beloved classic, but turning it into a layered dessert takes it to a whole new level. This no-bake dessert is perfect for holiday gatherings, potlucks, or any occasion where you want to impress your guests with a show-stopping treat. The combination of a buttery graham cracker crust, a creamy cheesecake layer, a sweet pecan filling, and a whipped topping makes each bite a perfect balance of crunchy, creamy, and sweet. This dessert is easy to prepare ahead of time, making it a convenient option for busy holiday seasons. If you’re looking for no-bake desserts, layered desserts, or holiday dessert ideas, this Pecan Pie Lasagna is exactly what you need. It’s rich, indulgent, and sure to satisfy any sweet tooth.

Ingredients

This recipe is divided into four main layers to create a beautifully textured and flavorful dessert.

For the Crust Layer:

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted

For the Cream Cheese Layer:

8 oz cream cheese, softened
1 cup powdered sugar

For the Pecan Pie Filling Layer:

1 cup chopped pecans
1 cup light corn syrup
1 cup brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt

For the Whipped Topping Layer:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Additional chopped pecans for garnish (optional)

Instructions

Prepare the Crust Layer
Start by preparing the crust. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour the melted butter over the mixture and stir until all the crumbs are evenly coated. The texture should resemble wet sand. Press the mixture into the bottom of a 9×13-inch baking dish, ensuring that it is evenly spread and packed down firmly. Use the back of a spoon or a flat-bottomed measuring cup to press it down. Place the dish in the refrigerator to allow the crust to firm up while you prepare the next layer. Chilling the crust helps it hold together better when you add the other layers.
Make the Cream Cheese Layer
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Gradually add the powdered sugar and continue beating until well combined. The mixture should be light and fluffy with no lumps. Spread the cream cheese mixture evenly over the chilled graham cracker crust. Use a spatula to smooth it out, ensuring that it covers the entire surface. Place the dish back in the refrigerator while you prepare the pecan pie filling.
Prepare the Pecan Pie Filling
In a medium saucepan, combine the chopped pecans, light corn syrup, and brown sugar over medium heat. Stir until the sugar is fully dissolved and the mixture is smooth. In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and salt. Slowly pour the egg mixture into the pecan mixture while stirring constantly. Continue cooking over low heat, stirring frequently, until the mixture thickens and coats the back of a spoon (about 5 to 7 minutes). Be careful not to let it boil, as this can cause the eggs to scramble. Once the filling has thickened, remove it from the heat and let it cool for about 10 minutes. Pour the pecan filling evenly over the cream cheese layer. Spread it out with a spatula to create an even layer. Return the dish to the refrigerator to allow the pecan filling to set completely.
Make the Whipped Topping Layer
In a large mixing bowl, beat the heavy whipping cream on high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Spread the whipped cream over the cooled pecan pie filling. Use a spatula or the back of a spoon to create soft peaks and swirls on the surface. For added texture and flavor, sprinkle chopped pecans over the whipped cream layer. Return the dish to the refrigerator and chill for at least 4 hours, or overnight, to allow the layers to fully set.
Slice and Serve
Once the dessert is fully chilled, slice it into squares or rectangles. Use a sharp knife to cut through the layers, wiping the knife clean between cuts to keep the slices looking neat. Serve cold and enjoy the rich, creamy, and crunchy textures in every bite.

Tips for Success

Use High-Quality Pecans – Fresh, high-quality pecans will give you the best flavor and texture. Avoid using old or stale nuts.
Chill Between Layers – Allowing each layer to set before adding the next will prevent the layers from mixing together and help maintain a clean, defined look.
Use Full-Fat Cream Cheese – Full-fat cream cheese provides the best texture and flavor. Reduced-fat or fat-free cream cheese can make the layer too watery.
Don’t Overcook the Pecan Filling – Overcooking the pecan filling can cause it to become too firm and chewy. Cook just until it thickens and coats the back of a spoon.
Whip the Cream to Stiff Peaks – Whipping the cream to stiff peaks ensures that it holds its shape and doesn’t deflate when spread over the pecan filling.

Variations

Chocolate Pecan Pie Lasagna – Add a layer of melted chocolate or chocolate ganache between the cream cheese and pecan layers for a rich chocolate twist.
Caramel Pecan Lasagna – Drizzle caramel sauce over the pecan filling before adding the whipped cream layer for an extra layer of sweetness.
Pumpkin Pecan Lasagna – Add a layer of pumpkin puree mixed with cinnamon, nutmeg, and sugar between the cream cheese and pecan layers for a fall-inspired version.
Bourbon Pecan Lasagna – Add 1 tablespoon of bourbon to the pecan filling for a warm, spiced flavor.
Gluten-Free Option – Use gluten-free graham crackers or almond flour to create a gluten-free crust.

How to Store Pecan Pie Lasagna

Refrigerator: Store the lasagna in an airtight container in the refrigerator for up to 5 days. Cover the dish tightly with plastic wrap or aluminum foil to prevent the layers from drying out.
Freezer: You can freeze pecan pie lasagna for up to 2 months. Wrap it tightly in plastic wrap and then cover with aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving.
Serving Tip: If the lasagna has been stored in the freezer, let it sit at room temperature for about 15 minutes before slicing to make it easier to cut through the layers.

Why This Recipe Works

The combination of a crunchy graham cracker crust, a rich cream cheese layer, a gooey pecan filling, and a light whipped topping creates the perfect balance of flavors and textures. The cream cheese adds a tangy contrast to the sweetness of the pecan filling, while the whipped topping lightens the overall texture. This dessert is easy to make ahead of time, making it ideal for holiday gatherings and family celebrations.

Frequently Asked Questions

Can I make this dessert ahead of time?
Yes, Pecan Pie Lasagna is an excellent make-ahead dessert. You can prepare it up to 2 days in advance and store it in the refrigerator until ready to serve.

Can I use a different type of nut?
Yes, you can substitute walnuts or almonds for the pecans, but the flavor and texture will vary slightly.

Can I use store-bought whipped topping instead of homemade whipped cream?
Yes, store-bought whipped topping can be used as a shortcut, but homemade whipped cream will provide a fresher taste and better texture.

Pecan Pie Lasagna is the ultimate indulgence, combining the best elements of pecan pie and creamy cheesecake in one irresistible dessert. Whether you’re celebrating a holiday or just craving something sweet, this dessert is guaranteed to be a hit!