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Pecan Pie Lasagna

A luscious layered dessert featuring creamy fillings and crunchy pecans, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 1/2 cup unsalted butter, melted
For the filling
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups whipped topping
For the pecan layer
  • 1 cup chopped pecans
  • 1 cup corn syrup
  • 1/4 cup brown sugar
  • 3 large eggs
For garnishing
  • 1 cup whipped topping For topping
  • 1 cup whole pecans For garnish

Method
 

Preparation
  1. In a bowl, combine the crushed graham crackers and melted butter until well mixed. Press this mixture into the bottom of a 9x13-inch baking dish to form a solid base. Chill in the refrigerator while you prepare the filling.
  2. In a mixing bowl, combine the softened cream cheese and powdered sugar. Beat until fluffy and well blended. Gently fold in the whipped topping until it’s creamy and smooth.
  3. Spread half of the creamy mixture over the chilled crust evenly.
  4. In another bowl, whisk together the corn syrup, brown sugar, and eggs until well combined. Stir in the chopped pecans. Pour this pecan mixture over the cream layer.
  5. Add the remaining creamy mixture on top of the pecan layer. Smooth it out so it looks nice and neat.
  6. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the layers to firm up.
  7. Once chilled, top it with extra whipped topping and scatter whole pecans for garnish.

Notes

Pecan Pie Lasagna can be refrigerated for up to 5 days if kept covered. For longer storage, consider freezing it, which can extend its shelf life for up to 2 months. To reheat, let it thaw overnight in the fridge, and then serve chilled. You can swap the graham crackers for crushed cookies like Digestives or gingersnap cookies for a spiced version.