Pecan Pie Lasagna Layers

Pecan Pie Lasagna is an ultra-creamy, layered dessert perfect for fall gatherings or any sweet craving. It blends the classic flavors of pecan pie with cool, luscious layers that slice beautifully and feed a crowd. My whole family lights up when they spot this chilling in the fridge after Thanksgiving dinner.

The first time I made this for Friendsgiving everyone wanted the recipe and now it is requested every year. I love that I can prep it the night before any big meal and not stress on the day itself.

Ingredients

• Graham cracker crumbs: provide a nutty buttery base for the layers Choose fresh crisp graham crackers for the best flavor
• Granulated sugar: sweetens the crust and helps it stay together
• Unsalted butter: binds the crumbs and creates richness in the crust Use high quality butter for better flavor
• Cream cheese: delivers tangy creaminess in the middle Soften fully for an ultra-smooth layer
• Powdered sugar: makes the cream cheese layer sweet and silky
• Vanilla extract: gives warm background flavor in both creamy and pecan layers Real vanilla brings a stronger aroma
• Whipped topping: like Cool Whip makes the layers airy and scoopable Just thaw fully for easy folding
• Brown sugar: adds the caramel vibes to the pecan filling Go for fresh soft brown sugar for easy melting
• Light corn syrup: holds the pecan layer together for that classic pecan pie chew Choose light syrup for a cleaner taste
• More unsalted butter: for the pecan layer builds flavor and shine
• Large eggs: thicken the pecan filling Be sure your eggs are super fresh
• Chopped pecans: provide crunch and nutty depth Use fresh or store-bought pecans for peak flavor and crunch
• Caramel sauce: is the finishing drizzle for extra decadence A spoonful of good store-bought or homemade sauce goes a long way

Step-by-Step Instructions

Make the Crust:

Mix graham cracker crumbs granulated sugar and melted butter in a medium bowl until the texture feels like damp sand. Press this mixture very firmly into the bottom of a nine inch square baking dish to create a flat even layer. Chill while preparing the other layers. This helps the crust set and stay sturdy.

Create the Cream Cheese Layer:

In a large mixing bowl beat together the softened cream cheese powdered sugar and vanilla extract until exceedingly smooth and creamy. Scrape down the sides as needed. Gently fold in the whipped topping using a spatula until no lumps remain being careful not to deflate the mixture. Spread evenly over the cooled crust. Chill again this layering step creates the signature contrast of fluffy and rich.

Cook the Pecan Filling:

In a medium saucepan set over medium heat mix the brown sugar corn syrup and butter. Stir constantly until everything fully melts and melds together. Slowly pour in the beaten eggs while whisking constantly to keep the mixture smooth. Add the vanilla extract. Keep stirring for about five minutes as the filling thickens slightly do not let it boil. Once thickened and glossy fold in the chopped pecans thoroughly. Let this mixture cool for about ten minutes.

Assemble the Pecan Layer:

Carefully spoon the cooled pecan filling onto the cream cheese layer. With a gentle touch spread it into an even layer all the way to the edges of the dish. This step locks in the gooey nutty goodness.

Spread the Whipped Topping:

Use a spatula to gently add a thick amount of whipped topping over the pecan layer. Smooth the surface carefully for the most beautiful presentation.

Add the Finishing Touches:

Scatter the reserved chopped pecans evenly over the top of the dessert. Drizzle with caramel sauce in decorative swirls for both flavor and shine. Return the dish to the fridge and chill for at least four hours or preferably overnight so all the layers can set and the flavors can fully meld.

Slice and Serve:

When ready to serve use a sharp knife to cut the dessert into neat squares or rectangles. For picture perfect slices wipe your knife clean between each cut. Serve cold straight from the fridge.

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Cream cheese is always my favorite part in layered desserts and here it balances the sweetness of the pecan pie filling beautifully. We all gather around the table for this dessert after big holiday meals and it is the first empty pan on the buffet every year.

Storage Tips

Keep leftovers covered tightly in the fridge. The dessert stays fresh for four days though the crust will soften slightly over time. This treat does not freeze well due to the cream cheese and whipped layers so stick to making it the day before you plan to serve.

Ingredient Substitutions

You can swap crushed vanilla wafer cookies for the graham crackers if you want a sweeter base. If you prefer to skip corn syrup try using a mix of honey and pure maple syrup in the pecan layer but it will change the flavor slightly. Dairy free whipped topping and vegan butter can be used for a lighter version.

Serving Suggestions

Serve chilled with extra caramel drizzle or even a dollop of whipped cream for special occasions. This is a big hit at potlucks and pairs beautifully with strong coffee or dark tea. Add a sprinkle of sea salt on top for a gourmet touch.

Cultural Context

This recipe is inspired by the Southern tradition of pecan pie and the trend of dessert lasagna layers. It is perfect for Thanksgiving tables where classic pies meet modern make ahead treats.

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Frequently Asked Questions

→ Can I use homemade whipped cream instead of whipped topping?

Yes, homemade whipped cream can be used for a richer taste and natural flavor. Ensure it is stabilized before layering.

→ What is the best way to cut neat slices?

Chill the dessert thoroughly and use a sharp knife wiped clean between each cut for tidy servings.

→ Can I prepare this dessert in advance?

Absolutely. It is ideal to make it a day ahead to allow the layers to set and the flavors to meld together in the fridge.

→ Are there alternatives to graham cracker crust?

You may substitute crushed vanilla wafers or digestive biscuits for a different flavor profile and texture.

→ How do I store leftovers?

Keep any leftovers covered in the refrigerator for up to 3 days to maintain freshness and texture.

→ Can I use dark corn syrup instead of light?

Yes, but expect a deeper, more robust flavor that will slightly change the overall taste of the dessert.