If you’ve been searching for a stunning dessert to dazzle your friends and family during the holiday season, look no further than Pecan Pie Lasagna. This delightful treat merges all the rich and buttery flavors of pecan pie with the eye-catching layers of a lasagna. The first time I encountered this recipe, I was on a quest to spice up the typical pecan pie, and it has since become a cherished staple in my home. With an inviting buttery crust, luscious creamy layers, and a nutty sweetness, each bite delivers a perfect balance of flavors and textures. The best part? It’s a no-bake dessert which makes it surprisingly simple to whip up.

Whether it’s for Thanksgiving, Christmas, or simply a sweet craving, this dessert is sure to impress. Let’s dive into the recipe to see how you can create this crowd-pleaser right from your kitchen!

Why You’ll Love This Recipe

• Easy to make: No baking required!
• Layers of flavor: A delightful combination of buttery graham cracker crust, smooth cheesecake, and rich pecan pie filling.
• Perfect for holidays: A refreshing alternative to the traditional pecan pie.
• Visually stunning: The layers create an impressive presentation.
• Make-ahead friendly: Ideal for prepping a day ahead of your gathering.

Recipe

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

For the Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped topping (like Cool Whip)

For the Pecan Pie Layer:

• 1 cup brown sugar
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups chopped pecans

For Garnishing:

• 2 cups whipped topping
• 1/4 cup chopped pecans for garnish

Directions

1. Prepare the Crust:
   • In a mixing bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly moistened.
   • Press this mixture firmly into the bottom of a 9×13-inch baking dish to form a crust. Pop it in the refrigerator for about 15 minutes to help it set.
2. Make the Cream Cheese Layer:
   • In a bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
   • Gently fold in the whipped topping until fully combined. Spread this delicious mixture evenly over the chilled crust.
3. Prepare the Pecan Pie Layer:
   • In a medium saucepan, combine the brown sugar, light corn syrup, and unsalted butter. Cook on medium heat until the butter melts and everything is combined smoothly.
   • In a separate small bowl, whisk together the eggs and vanilla extract. Gradually add this mixture to the saucepan, stirring constantly to prevent the eggs from scrambling. Cook for another 2-3 minutes until the mixture has thickened.
   • Remove from heat and fold in the chopped pecans. Allow this mixture to cool slightly before spreading it over the cream cheese layer.
4. Add the Whipped Topping:
   • Spread the remaining whipped topping over the pecan pie layer, smoothing it out with a spatula.
5. Garnish and Chill:
   • Sprinkle the top with the reserved chopped pecans to add some festive flair.
   • Cover the dish and refrigerate for at least 4 hours, or overnight if you can wait, so the layers can set perfectly.

Serving and Storage Tips

• Serving: Use a sharp knife to cut the Pecan Pie Lasagna into squares, and serve it chilled for the best flavor and texture.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, as the layers may separate when thawed.

Helpful Notes

• For a little extra crunch in your crust, bake the graham cracker base at 350°F (175°C) for about 8 minutes. Allow it to cool completely before adding any layers.
• Feeling adventurous? Use gingersnaps instead of graham crackers for a delightful spiced twist during the holidays.

FAQs

1. Can I use homemade whipped cream instead of Cool Whip?
   Absolutely! Just whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until you achieve stiff peaks, and you’re good to go!
2. How do I prevent the pecan layer from curdling?
   Slowly whisk the eggs into the warm mixture and keep stirring to avoid overheating the eggs.
3. Can I make this ahead of time?
   Yes! This dessert is perfect for making the night before. Just refrigerate it until you’re ready to serve.
4. Can I use a different crust?
   Absolutely! A shortbread or vanilla wafer crust can work beautifully in this recipe.
5. Is this recipe gluten-free?
   You can easily make it gluten-free by swapping in gluten-free graham crackers and making sure all other ingredients are certified gluten-free.