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This pecan pie lasagna is the ultimate no bake dessert for anyone who wants all the classic flavors of pecan pie and cheesecake but without turning on the oven. I love how the creamy layers and the buttery graham crust come together to create a show stopping treat perfect for holidays or any time you need a little sweet comfort.
My family begs for this every Thanksgiving and every time I serve it at a party people go back for seconds. It is a foolproof crowd pleaser that looks impressive on a dessert table.
Ingredients
- Graham cracker crumbs: add a toasty sweet base use fresh crackers for best texture
- Granulated sugar: brings the right amount of sweetness to the crust
- Unsalted butter: holds the crust together and adds a rich flavor choose high quality for a flavorful base
- Cream cheese: delivers a tangy creamy element to balance the sweetness be sure it is fully softened
- Powdered sugar: ensures the filling stays silky and blends smoothly
- Vanilla extract: adds warmth and depth opt for pure vanilla if you can
- Whipped topping: creates a light and airy cheesecake layer fully thaw the topping for easy mixing
- Brown sugar: is essential for that deep caramel flavor in the pecan mixture choose soft moist brown sugar
- Light corn syrup: gives the pecan layer its signature gooey texture
- Large eggs: bind the filling together and make it custardy use fresh eggs for best results
- Chopped pecans: are the star providing crunch and buttery flavor toast them for even more nuttiness
- Pinch of salt: brings out all the sweet nutty notes
Step-by-Step Instructions
- Make the Crust:
- Mix graham cracker crumbs granulated sugar and melted butter in a bowl until fully combined and sandy. Firmly press the mixture evenly into the bottom of a nine by thirteen inch baking dish. Chill the crust in the refrigerator for ten to fifteen minutes so it sets.
- Prepare Cream Cheese Layer:
- Use a handheld mixer to beat softened cream cheese in a large bowl until completely smooth with no lumps. Add powdered sugar and vanilla extract then continue mixing until perfectly creamy. Gently fold in the whipped topping using a spatula. Spread this mixture over the chilled crust making sure to get all the way to the edges for even layers.
- Cook the Pecan Layer:
- Combine brown sugar light corn syrup and butter in a saucepan over medium heat. Stir frequently until everything melts and starts to bubble. Remove from heat and slowly whisk in beaten eggs making sure to go gradually so the eggs do not scramble. Stir in the chopped pecans vanilla and a pinch of salt. Let the mixture cool down until just warm to the touch so it will not melt the cheesecake layer.
- Layer and Chill:
- Carefully pour the cooled pecan filling over the cream cheese layer spreading it out so every bite has a bit of nutty caramel goodness. Cover the dish tightly and refrigerate for at least four hours or overnight for most defined layers and easiest slicing.
- Serve:
- Slice with a sharp clean warm knife wiping between cuts. Top each piece with a dollop of whipped cream or a scoop of vanilla ice cream for a dreamy presentation.
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Chilling the whole dish overnight helps every layer set firm for super neat slices. My favorite part of this dessert is the toasted pecans—they make the kitchen smell amazing and everyone ends up picking out the biggest pieces to eat first.
Storage Tips
Store leftovers tightly covered in the fridge for up to five days. The crust will stay firm and the layers hold together beautifully so you can enjoy slices all week. If you want to keep it longer freeze the lasagna in individual portions wrapped in plastic and foil then thaw in the fridge overnight when ready to serve.
Ingredient Substitutions
If you are out of graham crackers you can use vanilla wafers or digestive biscuits for the crust. For a dairy free option try using vegan butter plant based cream cheese and coconut whipped topping. Maple syrup can stand in for corn syrup for a more natural sweetness.
Serving Suggestions
Serve chilled straight from the fridge for cleanest slices. Add a swirl of caramel sauce or a sprinkle of extra chopped pecans on top to dress it up for special occasions. This is always a welcome addition on holiday dessert buffets.
Cultural and Historical Context
Pecan pie lasagna is a fun twist on two beloved Southern classics pecan pie and cheesecake. Layered desserts like this are especially popular for gatherings during Thanksgiving and Christmas when everyone loves sharing familiar comforting flavors in a creative new way.
Frequently Asked Questions About Recipes
- → How do I prevent the layers from blending together?
Allow the crust to chill and the pecan filling to cool before assembling; this keeps clean, defined layers.
- → Can I substitute a different nut for pecans?
Walnuts or almonds can be used, but pecans offer the classic sweetness and texture for the best result.
- → Should the dessert be served cold?
Yes, it's best served well-chilled to keep the layers firm, but letting it sit for 10 minutes before slicing helps with serving.
- → What toppings pair well with this dessert?
A swirl of whipped cream or a scoop of vanilla ice cream compliments the rich, nutty layers nicely.
- → How do I get clean slices?
Use a sharp knife dipped in hot water and wipe between slices for neat portions.
- → Can this dessert be made ahead?
Yes, chilling overnight not only sets the layers but deepens the flavor, making it perfect for prepping ahead.