A dessert that perfectly blends the rich, buttery flavor of pecan pie with the layered appeal of lasagna. Each bite offers a creamy, crunchy, and sweet experience that’s perfect for gatherings or a special treat at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Crushed graham crackers | 2 cups |
| Unsalted butter, melted | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Cream cheese, softened | 8 oz |
| Powdered sugar | 1 cup |
| Vanilla extract | 2 tsp (divided) |
| Whipped topping (like Cool Whip) | 2 cups |
| Chopped pecans | 1 cup |
| Brown sugar | 1 cup |
| Corn syrup | 1/2 cup |
| Large eggs | 3 |
| Salt | 1/4 tsp |
Instructions
- Preheat the oven to 350°F (175°C). In a medium bowl, mix together the crushed graham crackers, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form a crust. Bake for 10 minutes, then remove and allow to cool.
- In a large bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated. Spread this evenly over the cooled graham cracker crust.
- In another bowl, whisk together the brown sugar, corn syrup, eggs, remaining 1 teaspoon of vanilla extract, and salt until smooth. Stir in the chopped pecans.
- Pour the pecan mixture over the cream cheese layer, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, until the pecan layer is set and slightly bubbly. Remove from the oven and allow to cool completely. Refrigerate for at least 2 hours before serving.
- Cut into squares and serve chilled or at room temperature.
Notes
- Add 1/2 cup of mini chocolate chips to the cream cheese layer for a chocolatey twist.
- Substitute walnuts for pecans if you prefer a different nut flavor.
Nutrition
Serving Size: 1 square
Calories: 320
Sugar: 20g
Sodium: 150mg
Fat: 20g (Saturated: 10g, Unsaturated: 5g, Trans: 0g)
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg
