If you’re a fan of pecan pie and creamy desserts, this Pecan Pie Lasagna is about to become your new favorite. With a buttery graham cracker crust, a rich cream cheese layer, and a sweet, nutty pecan topping, it’s a dessert that’s perfect for holidays, parties, or anytime you want to impress with minimal effort.
Pecan Pie Lasagna
Total Time: 2 hours 60 minutes | Yield: 12 servings | Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 2 cups |
| Unsalted butter, melted | ½ cup |
| Powdered sugar | 1 cup |
| Cream cheese, softened | 8 oz |
| Vanilla extract | 1 tsp |
| Whipped topping (like Cool Whip) | 2 cups |
| Chopped pecans | 1 cup |
| Brown sugar | 1 cup |
| Corn syrup | ½ cup |
| Large eggs | 3 |
| Vanilla extract (for filling) | 1 tsp |
| Salt | ¼ tsp |
Instructions:
-
Prepare the Crust:
Preheat oven to 350°F. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, then let it cool completely. -
Make the Cream Cheese Layer:
In a large bowl, beat together softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully combined. Spread evenly over the cooled crust. -
Prepare the Pecan Filling:
In another bowl, mix brown sugar, corn syrup, eggs, 1 teaspoon vanilla extract, and salt until well blended. Stir in the chopped pecans. -
Assemble and Bake:
Pour the pecan mixture over the cream cheese layer. Bake in the preheated oven for 30–35 minutes, until the filling is set and the top is golden brown. -
Cool and Chill:
Allow to cool at room temperature for at least 2 hours, then refrigerate for at least 2 more hours before serving. -
Serve:
Cut into squares and serve chilled or at room temperature.
This dessert combines the nutty sweetness of pecans with a creamy, indulgent layer, creating a show-stopping treat that’s sure to impress at any gathering.
