Description

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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Ingredients

Scale

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)

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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.

Notes

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.

Prep Time: 30 minutes
Cook Time: 4 hours
Cuisine: American