Pecan Pie Lasagna

Sweet, nutty, and irresistibly decadent, this Pecan Pie Lasagna is a layered dessert dream come true. With a buttery graham cracker crust, luscious cream cheese layer, gooey pecan pie filling, and fluffy whipped topping, every bite delivers a soft crunch, creamy richness, and signature pecan pie flavor—without the hassle of rolling dough. Perfect for holidays, parties, or anytime you want to wow your crowd!

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Why You’ll Love This Recipe
No-Bake Layers – Easy assembly with no need for a pie crust.
Creamy Meets Crunchy – Every bite has silky filling and toasted pecans.
Perfect for Parties – Serves a crowd straight from the pan.
Make-Ahead Friendly – Chill it overnight and enjoy stress-free serving.
Twist on a Classic – Familiar flavors in a fun, layered format.

Ingredients You’ll Need

For the Crust:

• 2 cups graham cracker crumbs (about 14 full sheets)
• ½ cup unsalted butter, melted
• 2 tbsp brown sugar

For the Cream Cheese Layer:

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tub (8 oz) whipped topping, thawed

For the Pecan Pie Layer:

• 1 cup brown sugar, packed
• ¼ cup cornstarch
• ½ tsp salt
• 1 ¾ cups water
• 3 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups chopped pecans, toasted

For the Topping:

• 1 tub (8 oz) whipped topping, thawed
• ½ cup chopped pecans (for garnish)
• Caramel sauce drizzle (optional)

Tools You’ll Need

• 9×13-inch baking dish
• Medium saucepan
• Mixing bowls
• Whisk and spatula
• Hand mixer or stand mixer
• Parchment paper (optional for lining)

Step-by-Step Instructions

Step 1: Make the Crust
In a bowl, mix graham cracker crumbs, melted butter, and brown sugar.
Press firmly into the bottom of a greased or parchment-lined 9×13-inch dish.
Chill in the fridge while preparing the next layer.

Step 2: Make the Cream Cheese Layer
Beat softened cream cheese until smooth.
Add powdered sugar and vanilla; beat until fluffy.
Fold in whipped topping until well combined.
Spread evenly over the chilled crust. Return to fridge.

Step 3: Prepare the Pecan Pie Filling
In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
Add water and whisk until smooth. Cook over medium heat until mixture thickens, about 5–7 minutes.
In a small bowl, beat egg yolks. Slowly whisk a few spoonfuls of hot mixture into yolks to temper.
Pour yolk mixture back into saucepan, whisking constantly.
Cook 1–2 more minutes until thick and glossy.
Remove from heat and stir in butter, vanilla, and toasted pecans.
Let cool slightly before spreading gently over the cream cheese layer.

Step 4: Add Final Topping
Once the pecan pie layer has cooled, spread remaining whipped topping over the top.
Sprinkle with chopped pecans and drizzle with caramel sauce, if using.

Step 5: Chill & Serve
Cover and refrigerate for at least 4 hours, or overnight for best results.
Slice into squares and serve chilled.

Tips for the Best Pecan Pie Lasagna
Toast the Pecans – Brings out deep nutty flavor and extra crunch.
Chill Between Layers – Keeps them neat and well-defined.
Don’t Skip the Egg Tempering – Prevents scrambled eggs in your filling.
Use Full-Fat Cream Cheese – Ensures a rich and creamy texture.
Make Ahead – Best served chilled, so it’s great for prepping a day in advance.

Serving Suggestions
Holiday Dessert Table – A crowd-pleasing alternative to traditional pie.
Potluck Favorite – Travels well and feeds many.
Birthday Treat – A nutty, creamy delight for non-cake lovers.
With Coffee or Cider – Pairs perfectly with warm seasonal drinks.

How to Store & Reheat

Storing:

• Refrigerate: Store covered in the fridge for up to 5 days.
• Freeze: Freeze in individual slices for up to 1 month. Thaw in the fridge overnight before serving.

Reheating:

• Not necessary—serve chilled for best taste and texture.

Frequently Asked Questions

1. Can I use a different crust?
Yes—try crushed vanilla wafers, Biscoff cookies, or even a shortbread crust.

2. Is it super sweet?
It’s indulgent but well-balanced with creamy layers. Use less sugar in the crust or topping if preferred.

3. Can I use store-bought pecan pie filling?
Yes, but homemade filling gives a better texture and flavor.

4. Can I make it gluten-free?
Use gluten-free graham crackers or a nut-based crust and ensure other ingredients are certified GF.

5. What can I substitute for whipped topping?
Use freshly whipped cream stabilized with powdered sugar if preferred.

Final Thoughts
Pecan Pie Lasagna is a fun, layered spin on a beloved classic—just as rich, sweet, and nutty, but even easier to make and share. It’s perfect for holidays or whenever you want a no-fail, show-stopping dessert that’s guaranteed to disappear fast.

Try it this season and share your slice of dessert magic online—your guests will ask for the recipe, guaranteed!

Preparation Time: 30 minutes
Chill Time: 4 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 4g | Carbohydrates: 42g | Fat: 26g | Fiber: 2g | Sugar: 28g | Sodium: 210mg

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