PECAN PIE LASAGNA
This layered Pecan Pie Lasagna combines a crunchy pecan crust, creamy cheesecake layer, gooey pecan filling, and fluffy whipped topping. A no-bake dessert that’s perfect for holidays, potlucks, or whenever you crave pecan pie!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup finely chopped pecans
- ½ cup unsalted butter melted
For the Cream Cheese Layer:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping like Cool Whip
For the Pecan Pie Layer:
- 1 cup brown sugar
- ¼ cup cornstarch
- 1 ½ cups water
- 4 egg yolks beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
For the Topping:
- 2 cups whipped topping
- Whole or chopped pecans for garnish
Instructions
Make the Crust:
- Mix graham cracker crumbs, chopped pecans, and melted butter. Press into a 9x13-inch dish. Chill for 15 minutes.
Prepare Cream Cheese Layer:
- Beat cream cheese until smooth. Add powdered sugar and vanilla. Fold in whipped topping. Spread evenly over chilled crust.
Cook Pecan Pie Filling:
- In a saucepan, whisk brown sugar and cornstarch. Slowly add water and egg yolks. Cook over medium heat until thickened, about 7–10 minutes. Remove from heat, stir in butter, vanilla, and chopped pecans. Cool to room temperature.
Assemble:
- Pour cooled pecan pie filling over the cream cheese layer. Spread evenly.
Top and Chill:
- Spread remaining whipped topping on top. Garnish with extra pecans. Chill for at least 4 hours or overnight before serving.
Notes
- Make Ahead: Perfect for making a day before serving—it gets even better as it chills.
- Serving Tip: Slice with a warm knife for clean edges.
- Variations: Use crushed vanilla wafers or gingersnaps for the crust.
- Storage Tips: Cover and refrigerate leftovers for up to 4 days. Do not freeze.
- Allergy-Friendly Option: Use gluten-free cookies and dairy-free cream cheese and topping if needed.