Go Back
Pecan Pie Lasagna
Antonio

Pecan Pie Lasagna Recipe

Pecan Pie Lasagna is a rich, no-bake layered dessert. It's the perfect make-ahead treat for holidays, potlucks, and fall gatherings!
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 4 hours
Servings: 12 generous slices
Course: Dessert, No-Bake, Pie
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

đź›’ Ingredients Required
  • Graham cracker crumbs
  • Unsalted butter
  • Cream cheese
  • Powdered sugar
  • Vanilla extract
  • Whipped topping (Cool Whip or homemade)
  • Brown sugar
  • Heavy cream
  • Chopped pecans
  • Salt
  • (Optional: caramel sauce, whole pecans for garnish)

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Saucepan
  • Measuring cups/spoons
  • Whisk
  • Plastic wrap or foil
  • Refrigerator

Method
 

  1. First, make a mixture of graham crumbs and butter & settle into a dish, chill & set aside.
  2. Blend the cream cheese, powdered sugar, vanilla & make a smooth paste; spread all over the crust.
  3. Add whipped topping layer and refrigerate.
  4. Now, in a saucepan, make the toppings perfectly and pour them over the crust.
  5. Chill for at least 4 hours before slicing & serving cold.

Notes

  • Best made a day in advance for clean layers
  • Toast pecans for a deeper flavor
  • Store in the fridge for best taste & texture, up to 5 days
  • Freezes well—thaw overnight in the fridge
  • Can be made gluten-free or dairy-free with substitutions