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Pecan Pie Lasagna – A Decadent Layered Dessert

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Pecan Pie Lasagna is a no-bake layered dessert featuring a crunchy graham cracker crust, creamy sweetened cream cheese layer, gooey pecan pie filling, and fluffy whipped topping, offering a decadent twist on classic pecan pie.

Ingredients

2 cups graham cracker crumbs

1/4 cup melted butter

1/4 cup brown sugar, packed

Pinch of salt

8 oz cream cheese, softened

1/4 cup powdered sugar

1/2 cup whipped topping (or heavy cream, whipped to stiff peaks)

1 tsp vanilla extract

1/4 tsp cinnamon (optional)

1 cup corn syrup (light or dark)

3/4 cup brown sugar, packed

1/4 cup melted butter

3 large eggs

1 tsp vanilla extract

2 cups pecan halves, lightly toasted

Pinch of salt

1 cup whipped cream or whipped topping (for topping)

1/4 cup toasted pecans, chopped (for garnish)

1 tbsp caramel sauce (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and salt. Press into the bottom of a 9×13-inch baking dish. Bake for 10 minutes. Let cool completely.
  2. Beat softened cream cheese and powdered sugar until smooth. Fold in whipped topping and vanilla extract (add cinnamon if using). Spread evenly over the cooled crust.
  3. In a saucepan, combine corn syrup, brown sugar, melted butter, and eggs. Cook over medium heat, stirring constantly until slightly thickened (about 5 minutes). Remove from heat and stir in vanilla extract, toasted pecans, and a pinch of salt. Let cool slightly.
  4. Spread the pecan pie filling evenly over the cream cheese layer.
  5. Spread whipped cream or whipped topping over the pecan pie layer. Garnish with chopped toasted pecans and drizzle caramel sauce if desired.
  6. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld. Slice and serve chilled.

Notes

  • Can be made 1-2 days ahead for best flavor.
  • Use gluten-free graham crackers to make gluten-free.
  • Substitute corn syrup with honey, maple syrup, or golden syrup if desired.
  • For vegan option, use vegan cream cheese, whipped topping, and flax egg in pecan filling.
  • Store leftovers covered in refrigerator up to 5 days.
  • Freezing possible for up to 2 weeks but may affect texture.
  • Use a sharp knife dipped in hot water for clean slices.

Nutrition

Find it online: http://recipesbyjanet.com/pecan-pie-lasagna-a-decadent-layered-dessert/