Pecan Pie Lasagna
Pecan Pie Lasagna transforms the classic Southern pecan pie into a layered, creamy, and crunchy dessert perfect for holidays or special occasions. Its rich pecan filling paired with fluffy cream cheese layers makes every bite a decadent celebration of flavors and textures.
Ingredients
For the Crust Layer:
- – 1½ 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
- – 1 teaspoon vanilla extract
- – 1 cup whipped topping Cool Whip, thawed
For the Pecan Filling Layer:
- – 1 cup packed brown sugar
- – ½ cup light corn syrup
- – ¼ cup unsalted butter
- – 2 large eggs lightly beaten
- – 1½ cups chopped pecans
- – ½ teaspoon vanilla extract
- – Pinch of salt
Instructions
Make the Crust
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into a 9×13-inch baking dish. Chill in the refrigerator for 10 to 15 minutes to set.
Prepare the Cream Cheese Layer
- Beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped topping. Spread this mixture evenly over the chilled crust.
Cook the Pecan Layer
- In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Cook until the mixture begins to bubble. Remove from heat and gradually whisk in the eggs. Stir in the chopped pecans, vanilla extract, and a pinch of salt. Allow the mixture to cool slightly.
Layer and Chill
- Pour the slightly cooled pecan filling evenly over the cream cheese layer. Spread it out smoothly. Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.
Serve
- Use a clean, warm knife to slice the dessert. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.