Introduction

Pecan Pie Lasagna is a delightful no-bake dessert that layers the rich flavors of pecan pie with a creamy, cheesecake-like filling. Perfect for holiday gatherings or anytime you crave a sweet, nutty treat, this dish combines crunchy graham cracker crust, smooth cream cheese, and a luscious pecan topping.

A close-up of a square dessert with five distinct layers on a dark surface: the bottom layer is a crumbly crust with hearty bits of nuts embedded, followed by a thick, sticky caramel and nut mixture with a rich golden-brown color. Above that is a fluffy, white creamy layer that looks soft and smooth. Next is another thin caramel and nut layer, shiny and brown. The top layer is a glossy caramel topping generously covered with whole pecans, rich brown with detailed texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter
8 oz cream cheese
1 cup powdered sugar
1 cup whipped topping
1 cup packed brown sugar
½ cup light corn syrup
¼ cup unsalted butter
2 large eggs
1½ cups chopped pecans
½ teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Make the crust by mixing graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9×13-inch dish and chill for 10–15 minutes.
Step 2: Prepare the cream cheese layer by beating the cream cheese until smooth. Mix in powdered sugar and vanilla extract, then gently fold in the whipped topping. Spread this mixture evenly over the chilled crust.
Step 3: Cook the pecan filling by combining brown sugar, corn syrup, and butter in a saucepan. Stir over medium heat until the mixture bubbles. Remove from heat and whisk in the beaten eggs quickly to prevent cooking. Add chopped pecans, vanilla extract, and a pinch of salt, stirring to combine.
Step 4: Allow the pecan mixture to cool slightly, then pour it over the cream cheese layer and spread evenly. Cover the dish and refrigerate for at least 4 hours or overnight to set.
Step 5: When ready to serve, slice the dessert into bars using a warm knife for clean cuts. Enjoy chilled, optionally topped with additional whipped cream.

Tips & Variations

Use toasted pecans for a deeper, nuttier flavor and added crunch.
Substitute light corn syrup with maple syrup or honey for a different sweetness profile.
For a gluten-free version, use gluten-free graham cracker crumbs or crushed gluten-free cookies.
Chill the pecan mixture slightly before pouring to avoid melting the cream cheese layer.

Storage

Store the pecan pie lasagna covered in the refrigerator for up to 4 days. It is best enjoyed chilled and can be brought to room temperature for 10–15 minutes before serving if preferred. Leftovers can be reheated briefly in the microwave to soften slightly, but avoid overheating to maintain texture.

How to Serve

A square dessert with four distinct layers sits on a white plate over a white marbled texture. The bottom layer is a crumbly brown crust with small nut pieces embedded. Above that is a thick white creamy layer that looks soft and smooth. The third layer is a shiny caramel-colored filling mixed with chopped nuts, creating a rough and glossy texture. The top layer is a glossy caramel glaze, generously covered with whole pecans that add a rich brown color and a glossy shine, giving the dessert a crunchy and nutty finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert actually tastes better when made ahead. Refrigerate it for at least 4 hours or overnight to let the layers set and flavors meld.

Is it possible to freeze pecan pie lasagna?

While you can freeze it, the texture of the cream cheese and whipped topping layers may change upon thawing. If freezing, wrap tightly and thaw in the refrigerator overnight before serving.