why make this recipe
Pecan Pie Lasagna combines the classic flavors of pecan pie in a fun and easy-to-serve layered dessert. With a creamy filling, crunchy pecans, and a delicious graham cracker crust, this dessert is sure to impress your family and friends. It’s perfect for holiday gatherings, potlucks, or any special occasion when you want a sweet treat. Plus, it’s easy to make ahead of time, so you can spend more time enjoying the company of your loved ones.
how to make Pecan Pie Lasagna
Ingredients:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 cup chopped pecans
- 1 cup brown sugar
- ½ cup light corn syrup
- ¼ cup unsalted butter
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups whipped topping
- Additional chopped pecans for garnish
Directions:
Step 1: Make the Graham Cracker Crust
Start by mixing the graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Stir until it looks like wet sand. Press this mixture into the bottom of a 9×13-inch dish to form a solid crust. Place it in the fridge to firm up while you prepare the next layer.
Step 2: Whip Up the Cream Cheese Layer
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and mix until fluffy. Gently fold in the whipped topping, keeping it airy and smooth. Spread this mixture over the chilled crust with a spatula or the back of a spoon, making it even.
Step 3: Cook the Pecan Pie Filling
In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until melted. Allow it to come to a gentle boil, then reduce the heat. Slowly whisk in the beaten eggs, making sure to stir constantly to avoid scrambling. Add vanilla and salt, and fold in the chopped pecans. Let this filling simmer for a few minutes until it thickens, then cool to room temperature.
Step 4: Layer the Pecan Filling
Once the pecan pie filling has cooled and looks thick and glossy, gently spoon it over the cream cheese layer. Spread carefully so it doesn’t mix in.
Step 5: Add the Final Whipped Topping
Dollop the remaining whipped topping over the pecan layer and spread it out gently. Sprinkle extra chopped pecans on top for a nice finish.
Step 6: Chill and Set
Refrigerate the lasagna for at least 4 hours or overnight. This allows the layers to set and makes slicing easier.
how to serve Pecan Pie Lasagna
Pecan Pie Lasagna is best served chilled. Cut it into square pieces and place on dessert plates. You can garnish with a drizzle of chocolate sauce or add more chopped pecans for presentation. This layered dessert is perfect for sharing and is sure to be a hit at any gathering.
how to store Pecan Pie Lasagna
Store any leftover Pecan Pie Lasagna in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. If you want to prepare it ahead of time, you can make it a day or two before serving.
tips to make Pecan Pie Lasagna
- Ensure the cream cheese is soft before mixing to make it easier to beat.
- Let the pecan pie filling cool completely to avoid melting the cream cheese layer.
- For a twist, you can add chocolate chips to the pecan filling or top it with chocolate whipped cream.
variation
For a different flavor, you can substitute walnuts for pecans or add a layer of caramel sauce between the cream cheese and pecan layers. You could also use Oreo crumbs instead of graham cracker crumbs for a chocolatey base.
FAQs
1. Can I use store-bought whipped topping?
Yes, store-bought whipped topping works perfectly for this recipe and saves time!
2. Is it possible to freeze Pecan Pie Lasagna?
Yes, you can freeze it, but it’s best to freeze it without the whipped topping. Allow it to thaw in the fridge overnight before serving.
3. Can I make this dessert in advance?
Absolutely! Making it a day or two ahead of time allows the flavors to blend and makes it easier to serve. Just keep it refrigerated until you’re ready to enjoy.
Pecan Pie Lasagna
Equipment
- 9x13 inch baking pan
- mixing bowls
- electric mixer
- whisk
Ingredients
For the Crust
- 2 sleeves graham crackers crushed
- 1/2 cup unsalted butter melted
For the Cream Cheese Layer
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1/4 cup milk
- 1 cup whipped topping thawed
For the Pudding Layer
- 2 packages instant vanilla pudding mix (3.4 oz each)
- 2.5 cups milk
For the Pecan Topping
- 1 cup pecans chopped
- 1/2 cup caramel sauce
- 1 cup whipped topping for garnish
Instructions
Make the Crust
- Combine crushed graham crackers and melted butter, then press into a 9x13 inch pan. Refrigerate for 10 minutes.
Prepare Cream Cheese Layer
- Beat softened cream cheese, powdered sugar, and 1/4 cup milk until smooth. Fold in 1 cup of whipped topping and spread over the chilled crust.
Make Pudding Layer
- Whisk instant vanilla pudding mix with 2.5 cups milk until thickened. Carefully spread over the cream cheese layer.
Add Pecan Topping
- Sprinkle chopped pecans over the pudding layer and drizzle with caramel sauce.
Chill and Serve
- Cover and refrigerate for at least 4 hours, or overnight, then garnish with additional whipped topping before serving.