Description
Pecan Pie Lasagna is a decadent no-bake dessert featuring layers of a buttery graham cracker crust, a creamy sweetened cream cheese layer, and a rich pecan pie topping. This easy-to-make treat combines the flavors of classic pecan pie with a creamy lasagna-style layering, chilled to perfection for a delightful, crowd-pleasing dessert.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (Cool Whip), thawed
Pecan Pie Topping
- 1 cup packed brown sugar
- ½ cup light corn syrup
- ¼ cup unsalted butter
- 2 large eggs, lightly beaten
- 1½ cups chopped pecans
- ½ teaspoon vanilla extract
- Pinch of salt
Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well blended. Press the mixture evenly into the bottom of a baking dish to form the crust. Chill the crust in the refrigerator to set while preparing the next layers.
- Make the cream cheese layer: Beat the softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract, mixing thoroughly, then gently fold in the thawed whipped topping until well combined. Spread this creamy mixture evenly over the chilled crust.
- Prepare the pecan pie topping: In a saucepan over medium heat, combine brown sugar, light corn syrup, and butter. Stir and cook until the mixture is smooth and slightly thickened. Remove from heat and allow to cool slightly before whisking in the lightly beaten eggs to prevent curdling. Stir in the chopped pecans, vanilla extract, and a pinch of salt. Pour this nutty mixture evenly over the cream cheese layer in the dish.
- Chill and serve: Refrigerate the layered dessert for at least four hours, or until fully set. Once chilled, slice into bars and garnish with finely chopped fresh parsley for a pop of color and freshness before serving.
Notes
- Make sure the pecan mixture is cooled slightly before adding eggs to avoid scrambling them.
- For best results, chill the dessert overnight to allow layers to firm up completely.
- Fresh parsley garnish is optional but adds a nice contrast and visual appeal.
- This dessert can be stored covered in the refrigerator for up to 3 days.
- To make it easier to slice, warm the knife slightly before cutting.
