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Image of a slice of Pecan Pie Lasagna topped with whipped cream and pecans on a plate.

Pecan Pie Lasagna

4.67 from 12 votes
A no-bake layered dessert that combines creamy, crunchy, and nutty elements in a show-stopping treat.
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Prep Time 20 minutes
Cook Time 7 minutes
chill 3 hours 40 minutes
Total Time 4 hours 7 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust:
  • 1 ½ cups crushed graham crackers or substitute with shortbread or vanilla wafers
  • ¼ cup melted butter used to bind the crust
  • 2 tablespoons brown sugar adds sweetness
For the Creamy Filling:
  • 8 oz cream cheese softened (ensures easy mixing)
  • 1 cup powdered sugar balances the richness of cream cheese
  • 1 cup heavy cream for a velvety texture
  • 1 teaspoon vanilla extract adds flavor
For the Pecan Layer:
  • 2 cups pecans roughly chopped (the star of the dish adds crunch)
  • ¾ cup brown sugar enhances caramel flavor
  • ¼ cup maple syrup adds rich sweetness
  • 2 tablespoons butter for richness
For the Topping:
  • Whipped cream or vanilla ice cream optional for serving
  • 1-2 tablespoons bourbon optional for a festive touch
  • Chocolate chips optional for added indulgence

Method
 

  1. In a medium-sized bowl, combine the crushed graham crackers, melted butter, and brown sugar. Stir until fully combined.
  2. Press the mixture into the bottom of a 9x13-inch baking dish, making sure it is evenly spread and compacted.
  3. Refrigerate the crust for 10-15 minutes to allow it to set.
  4. Beat the softened cream cheese in a large bowl until smooth.
  5. Add the powdered sugar, heavy cream, and vanilla extract to the cream cheese and mix until the filling becomes fluffy and well-combined.
  6. Spread the cream cheese mixture evenly over the chilled crust, smoothing it out with a spatula.
  7. Melt the butter in a medium saucepan over medium heat. Once melted, add the pecans, brown sugar, and maple syrup. Stir until the pecans are evenly coated and the sugar begins to melt.
  8. Cook the pecan mixture for 5-7 minutes, stirring occasionally, until the sugar begins to caramelize and the mixture thickens slightly.
  9. Remove the saucepan from heat and let the pecan mixture cool briefly.
  10. Carefully layer the cooled pecan mixture over the cream cheese layer, ensuring even distribution.
  11. Repeat the process with another layer of cream cheese mixture and pecans if desired, smoothing each layer as you go.
  12. Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
  13. Slice the lasagna into squares or rectangles. Serve with whipped cream or vanilla ice cream for extra indulgence.

Nutrition

Serving: 1ServingCalories: 400kcalCarbohydrates: 35gProtein: 4gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 120mgPotassium: 250mgFiber: 2gSugar: 24gVitamin A: 8IUVitamin C: 1mgCalcium: 6mgIron: 6mg

Notes

A rich, indulgent dessert that combines the best of pecan pie with a no-bake lasagna twist. Perfect for the holidays or any special occasion!

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