Pecan Pie Lasagna

Pecan Pie Lasagna is a no-bake dessert that takes everything I love about classic pecan pie and transforms it into a layered, chilled treat. With a buttery graham cracker crust, a tangy cream cheese layer, gooey caramelized pecans, and a fluffy whipped topping, this dish is indulgent, satisfying, and surprisingly easy to put together. It’s the kind of dessert that turns heads at potlucks and disappears quickly once it hits the table.

Why You’ll Love This Recipe

I keep coming back to this recipe for a few reasons. It’s no-bake, which means I can skip the oven altogether, and every layer delivers something special. The cream cheese adds a slight tang that balances the sweetness of the pecans, while the crust provides a buttery crunch that pulls everything together. It’s easy to make in advance, perfect for sharing, and tastes even better after a night in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham Cracker 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 Filling Layer:

• 1 cup packed brown sugar

• ½ cup light corn syrup

• 4 tablespoons unsalted butter

• 2 large eggs, beaten

• 1 teaspoon vanilla extract

• 1½ cups chopped pecans

Whipped Topping Layer:

• 1½ cups whipped topping (Cool Whip)

• ¼ cup chopped pecans (for garnish)

• Caramel sauce (for drizzling)

Directions

1. Prepare the Crust:
   In a mixing bowl, I stir together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are fully coated. I press the mixture firmly into the bottom of a 9×9-inch baking dish and pop it in the fridge to chill.

2. Make the Cream Cheese Layer:
   Using an electric mixer, I beat the softened cream cheese, powdered sugar, and vanilla until smooth. I fold in the whipped topping gently, then spread this mixture over the chilled crust. Back into the fridge it goes.

3. Cook the Pecan Filling:
   In a saucepan over medium heat, I combine the brown sugar, corn syrup, and butter, stirring until melted. I slowly whisk in the beaten eggs and vanilla, making sure to stir constantly so nothing scrambles. After about 5 minutes, when the mixture has thickened slightly, I stir in the chopped pecans and let it cool just a bit.

4. Add the Pecan Layer:
   Once the pecan filling is cool enough, I spread it gently over the cream cheese layer, being careful not to disturb the creamy base underneath.

5. Top with Whipped Topping:
   I spread the remaining whipped topping evenly over the pecan layer, smoothing it out with a spatula.

6. Garnish and Chill:
   I sprinkle the top with chopped pecans and drizzle generously with caramel sauce. Then I refrigerate the dessert for at least 4 hours—though overnight gives the best results.

Servings and timing

This recipe makes 9 generous servings and takes about 30 minutes to prepare, plus at least 4 hours of chilling time. It’s ideal as a make-ahead dessert for holidays, parties, or when I just want something sweet waiting in the fridge.

Variations

I love switching up the flavors depending on the season or mood. Here are a few ways I’ve made this recipe my own:

• Chocolate Pecan Pie Lasagna: Add ¼ cup cocoa powder to the cream cheese mixture and sprinkle mini chocolate chips on top.

• Pumpkin Pecan Pie Lasagna: Mix ½ cup pumpkin puree and ½ teaspoon pumpkin spice into the cream cheese layer.

• Bourbon Pecan Pie Lasagna: Stir 1 tablespoon bourbon into the pecan filling for added richness.

• Alternative crust: Use shortbread or vanilla wafers instead of graham crackers for a different base.

Storage/Reheating

• Refrigerate: I keep leftovers in an airtight container in the fridge for up to 4 days.

• Freeze: For longer storage, I wrap the dish tightly in plastic wrap and freeze it for up to 2 months. I thaw it overnight in the fridge before serving.

• Reheat: This dessert is served chilled, so no reheating is needed.

FAQs

Can I use store-bought caramel sauce?

Yes, I often use a good-quality store-bought caramel sauce for drizzling. It saves time and still tastes great.

Can I make this ahead of time?

Definitely. I like to make it the night before to give it plenty of time to set up in the fridge. The flavors deepen and the layers hold together perfectly.

What can I substitute for corn syrup?

If I want to skip corn syrup, I use honey or maple syrup. It changes the flavor a bit but still works well.

Can I use a different crust?

Yes, I’ve used shortbread and vanilla wafer crumbs before and both are delicious alternatives to graham crackers.

How do I keep the pecan filling from being too runny?

I make sure to cook it until it thickens slightly and then let it cool before layering it over the cream cheese. That keeps everything set and stable.

Conclusion

Pecan Pie Lasagna is one of those recipes that delivers big rewards for minimal effort. I get all the familiar flavors of a classic pecan pie, but in a cool, creamy, no-bake format that’s easy to prep and even easier to love. Whether it’s for a special occasion or just because I want something indulgent, this dessert is always a hit. I let it chill overnight, slice it cold, and enjoy every nutty, caramel-filled bite.

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