Pecan Pie Lasagna

Introduction

Pecan pie is a classic Southern dessert, and this Pecan Pie Lasagna takes everything you love about the pie and transforms it into a no-bake, layered dessert that is creamy, crunchy, and indulgent. With its buttery graham cracker crust, rich cheesecake filling, caramel pecan layer, and fluffy whipped topping, it’s the kind of dessert that wows at first bite. Whether you’re hosting Thanksgiving, Christmas, or just craving something special, this recipe is guaranteed to be a hit.

My recipe story

This recipe came to life after I wanted to create a make-ahead dessert for Thanksgiving that had the same flavors as traditional pecan pie but with a creamier twist. My family loves layered desserts like chocolate lasagna and banana pudding, so I thought, why not create a pecan pie version? After a few test runs, I perfected the ratios of graham cracker crust, sweetened cream cheese, and gooey pecan filling. Now, it has become a family favorite that everyone requests year after year!

Ingredient breakdown

The beauty of this dessert is how each layer comes together to create something extraordinary. The graham cracker crust is simple but crucial, offering a buttery and slightly crunchy base that supports the creamy layers above it. Using unsalted butter allows you to control the flavor and keep the crust rich but not too salty.

The cream cheese layer is a luscious combination of cream cheese, powdered sugar, and whipped topping. This layer is essential because it balances the sweetness of the pecan pie filling with a slightly tangy creaminess. The pecan filling uses brown sugar, butter, eggs, vanilla, and pecans to mimic the gooey texture of classic pecan pie. Finally, the whipped topping finishes everything off with a light and airy touch, making every bite feel indulgent but not heavy.

Equipment you’ll need

• 9×13-inch baking dish
• Mixing bowls
• Electric mixer or hand whisk
• Rubber spatula
• Measuring cups and spoons
• Medium saucepan
• Whisk

Step-by-step directions

1. Prepare the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom of a 9×13 baking dish, making sure to create an even layer. Chill in the refrigerator for at least 15 minutes to set.
2. Make the cream cheese layer: In another bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Gently fold in half of the whipped topping until combined. Spread evenly over the chilled crust layer.
3. Cook the pecan pie layer: In a medium saucepan, melt butter over medium heat. Add brown sugar, corn syrup, eggs, and vanilla, whisking constantly until mixture thickens slightly and coats the back of a spoon. Stir in chopped pecans and allow to cool slightly before spreading over the cream cheese layer.
4. Add the final topping: Spread the remaining whipped topping over the pecan layer, smoothing it with a spatula. For a decorative finish, sprinkle with additional chopped pecans or drizzle with caramel sauce.
5. Chill and serve: Cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set and flavors to meld. Slice into squares and serve cold.

Variations & substitutions

If you want to switch things up, you can easily customize this recipe. Swap graham crackers with crushed vanilla wafers or Biscoff cookies for a unique twist. For a chocolatey version, use chocolate graham crackers and add a drizzle of melted chocolate between layers. If you prefer a less sweet dessert, reduce the sugar in the cream cheese layer or use lightly sweetened whipped cream. Gluten-free graham crackers make this dessert gluten-friendly without sacrificing flavor.

Storage, freezing & make-ahead

This dessert is perfect for making ahead. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving. If preparing for a party, you can make it a day in advance to let the flavors develop even more.

Serving ideas & pairings

Pecan Pie Lasagna pairs wonderfully with coffee or a dessert wine like Moscato. You can garnish each slice with whipped cream, a drizzle of caramel sauce, or even chocolate shavings for an extra decadent touch. For holiday presentations, sprinkle with festive sprinkles or cinnamon sugar.

FAQ

Can I make this dessert without corn syrup?
Yes! You can use maple syrup or honey as an alternative, though it will slightly change the flavor.

Can I make it dairy-free?
Absolutely. Use dairy-free cream cheese and whipped topping alternatives available at most grocery stores.

How do I prevent the crust from getting soggy?
Chilling the crust before adding layers helps keep it firm. You can also bake it for 8 minutes and let it cool completely for extra crispness.

Can I use store-bought pecan pie filling?
Yes, store-bought filling can save time, but homemade gives you better control over sweetness and texture.

Can I double the recipe?
Yes, just use a larger dish or two 9×13 pans and double the ingredients proportionally.

Final thoughts

Pecan Pie Lasagna is more than just a dessert—it’s a show-stopping centerpiece that delivers on flavor, texture, and visual appeal. It’s easy enough for beginner bakers but impressive enough for special occasions. Once you try this recipe, it might just replace your traditional pecan pie at the holiday table!

Pecan Pie Lasagna

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• Author: Sarah White
• Total Time: 4 hours 35 minutes (includes chilling)
• Yield: 12 servings
• Diet: Vegetarian

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Description

Layers of buttery graham cracker crust, creamy cheesecake filling, gooey caramel pecan topping, and fluffy whipped cream make this no-bake dessert a holiday showstopper. Perfect for Thanksgiving, Christmas, or any celebration.

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Ingredients

cription: Ingredients:

• 1 ½ cups graham cracker crumbs

• ⅓ cup granulated sugar

• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened

• 1 cup powdered sugar

• 2 tsp vanilla extract
• 16 oz whipped topping, divided

• ½ cup unsalted butter

• 1 cup brown sugar
• ½ cup corn syrup (or maple syrup)

• 3 large eggs, beaten

• 1 tsp vanilla extract
• 1 ½ cups chopped pecans

• Optional: extra pecans and caramel sauce for garnish
  

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Instructions

1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until crumbly. Press firmly into a 9×13-inch dish and chill for 15 minutes.

2. Beat softened cream cheese until smooth, then add powdered sugar and vanilla. Fold in half of the whipped topping and spread evenly over the crust.

3. In a saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, eggs, and vanilla. Cook until slightly thickened, then stir in pecans. Let cool briefly before spreading over the cream cheese layer.
4. Spread the remaining whipped topping over the pecan layer, smoothing with a spatula.
5. Garnish with extra pecans or caramel drizzle if desired.
6. Cover and refrigerate for at least 4 hours or overnight before slicing and serving.
   

Notes

 Toast pecans before adding for extra flavor. Chill thoroughly for clean slices. Store covered in the fridge for up to 4 days or freeze for up to 1 month.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American