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Pecan Pie Lasagna Recipe

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A decadent no-bake dessert that layers a buttery graham cracker crust, rich pecan pie filling, creamy cheesecake, and fluffy whipped topping — Pecan Pie Lasagna is a showstopping treat perfect for holidays or special gatherings.

Ingredients

Main Ingredients:

2 cups (200 g) graham cracker crumbs

1 ½ cups (180 g) chopped pecans

1 cup (200 g) brown sugar

Sweet/Liquid Ingredients:

½ cup (120 ml) light corn syrup

½ cup (115 g) unsalted butter, melted

½ cup (120 ml) unsalted butter

1 cup (240 ml) whipped topping (for cream cheese layer)

2 cups (480 ml) whipped topping (for topping)

Dairy and Flavor Ingredients:

8 ounces (225 g) cream cheese, softened

1 cup (120 g) powdered sugar

2 large eggs, beaten

1 teaspoon vanilla extract (for filling)

1 teaspoon vanilla extract (for cream layer)

½ cup (60 g) whole or chopped pecans (for garnish)

Optional: Caramel sauce for drizzling

Instructions

  1. In a medium bowl, mix graham cracker crumbs with the melted butter until combined. Press firmly into the bottom of a rectangular baking dish to form a crust. Refrigerate for 15 minutes to set.
  2. In a saucepan, melt brown sugar, corn syrup, and butter together over medium heat, stirring until thickened and glossy.
  3. Slowly whisk in the beaten eggs, stirring constantly to prevent curdling. Cook until smooth and thickened, then remove from heat.
  4. Stir in vanilla extract and fold in the chopped pecans. Let the pecan filling cool completely.
  5. In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in 1 cup of whipped topping to lighten the mixture.
  6. Spread the cooled pecan filling evenly over the chilled crust.
  7. Layer the cream cheese mixture over the pecan layer, smoothing the surface.
  8. Top with the remaining 2 cups of whipped topping and spread evenly.
  9. Garnish with whole or chopped pecans and drizzle with caramel sauce if desired.
  10. Refrigerate for at least 4 hours or overnight to set before slicing and serving.

Notes

Best served chilled after setting for at least 4 hours or overnight.

Store leftovers covered in the refrigerator for up to 5 days.

Freeze individual slices for up to 2 months; thaw in the fridge overnight before serving.

Add a layer of chocolate ganache under the pecan layer for a twist.

Use light cream cheese and whipped topping for a lighter version.

Nutrition

Find it online: https://chocolatecoveredamy.com/pecan-pie-lasagna-recipe/