Pecan Pie Lasagna – A No-Bake Dream Dessert Recipe
Pecan Pie Lasagna is a decadent no-bake dessert that layers a buttery graham cracker crust, creamy sweetened cream cheese filling, and a rich, gooey pecan pie topping. Perfectly chilled and easy to make, this dessert offers all the flavors of classic pecan pie in a refreshing, layered treat that’s ideal for holidays or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
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 Layer
- 1 cup packed brown sugar
- ½ cup light corn syrup
- ¼ cup unsalted butter
- 2 large eggs, lightly beaten
- 1 ½ cups chopped pecans
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Crust: In a bowl, thoroughly mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust layer. Chill in the refrigerator for 10–15 minutes to set.
- Prepare Cream Cheese Layer: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in the thawed whipped topping until the mixture is light and fluffy. Spread this cream cheese mixture evenly over the chilled graham cracker crust.
- Cook the Pecan Layer: In a medium saucepan over medium heat, combine the brown sugar, light corn syrup, and butter. Heat the mixture, stirring occasionally, until it begins to bubble. Remove the pan from heat and gradually whisk in the lightly beaten eggs to avoid curdling. Stir in the chopped pecans, vanilla extract, and a pinch of salt. Allow the mixture to cool slightly to thicken without solidifying.
- Layer and Chill: Pour the cooled pecan mixture evenly over the cream cheese layer in the baking dish. Spread gently to create a smooth top layer. Cover the dish with plastic wrap or a lid and refrigerate for at least four hours, preferably overnight, to allow the layers to set and flavors to meld.
- Serve: When ready to serve, slice the Pecan Pie Lasagna with a clean, warm knife for neat cuts. Optionally, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Chilling the crust before adding the filling helps it firm up and prevents mixing.
- Be careful to whisk the eggs gradually into the hot sugar mixture to prevent scrambling.
- The cooling of the pecan layer is crucial to prevent melting the cream cheese layer underneath.
- This no-bake dessert benefits from at least overnight refrigeration for best texture and flavor.
- Use a warm knife for clean slices by running it under hot water and wiping dry before cutting.
Keywords: Pecan Pie Lasagna, no-bake dessert, pecan pie, layered dessert, holiday dessert, cream cheese dessert, graham cracker crust
