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Pecan Pie Lasagna

Delicious No-Bake Pecan Pie Lasagna for Effortless Indulgence

This Pecan Pie Lasagna combines creamy and crunchy textures, making it a perfect no-bake dessert for any gathering.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Can substitute with digestive biscuits or Oreo crumbs.
  • 1/4 cup Granulated Sugar No direct substitutions; however, you can use brown sugar for a deeper flavor.
  • 1/2 cup Unsalted Butter Margarine can be used as an alternative.
For the Cream Cheese Layer
  • 8 oz Cream Cheese Use soft cream cheese for better mixing; low-fat cream cheese is a substitute.
  • 1 cup Powdered Sugar Regular sugar can be ground to a powder as an alternative.
  • 1 tsp Vanilla Extract Almond extract can be swapped for a different flavor twist.
  • 1 cup Whipped Topping (Cool Whip) Homemade whipped cream can replace store-bought for a fresher taste.
For the Pecan Filling
  • 1 cup Brown Sugar Can be replaced with coconut sugar for a healthier option.
  • 1/2 cup Light Corn Syrup Honey or maple syrup may serve as alternatives but will alter the flavor.
  • 1/4 cup Unsalted Butter Use salted butter if unsalted is unavailable, but reduce additional salt.
  • 3 large Eggs Flax eggs can be used as a vegan alternative.
  • 1 cup Chopped Pecans Walnuts can be used as a substitute.
  • 1 pinch Salt Kosher salt or sea salt can be used.

Equipment

  • mixing bowl
  • Electric Mixer
  • Saucepan
  • 9x13 inch dish

Method
 

Prepare the Crust
  1. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well blended. Press into a 9x13-inch dish to form a solid layer. Chill crust for 10-15 minutes.
Make Cream Cheese Layer
  1. Beat softened cream cheese until smooth, then mix in powdered sugar and vanilla extract. Gently fold in whipped topping and spread evenly over the chilled crust.
Cook Pecan Filling
  1. In a saucepan, combine brown sugar, light corn syrup, and unsalted butter over medium heat until bubbling. Remove from heat and whisk in beaten eggs and chopped pecans. Allow to cool slightly.
Assemble the Lasagna
  1. Pour the pecan filling over the cream cheese layer, ensuring even distribution. Smooth the top with a spatula.
Chill the Dish
  1. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight chilling is preferred.
Serve
  1. Once chilled, cut into bars using a warm knife. Serve plain or with a dollop of whipped cream or scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 400IUCalcium: 50mgIron: 0.5mg

Notes

Ensure that each layer is properly chilled and set for the best texture. Store leftovers in an airtight container for up to 5 days.

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