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When you’re craving a dessert that delivers rich sweetness, cozy fall flavor, and irresistible crunch, this Pecan Pie Lasagna is the answer. Imagine silky layers of cream cheese, buttery graham cracker crust, fluffy whipped topping, and a luscious homemade pecan pie filling—all stacked into one stunning no-bake dessert.

This treat takes everything you love about classic pecan pie and transforms it into an elegant layered dessert that’s perfect for Thanksgiving, Christmas, potlucks, or anytime you want something unforgettable. Despite its show-stopping appearance, it’s surprisingly simple to assemble and even better when made ahead.

Ingredients

Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

Cream Cheese Layer

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped topping

Pecan Pie Layer

• 1 cup chopped pecans
• 1 cup brown sugar
• ½ cup light corn syrup
• ¼ cup unsalted butter
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Whipped Topping Layer

• 2 cups whipped topping
• Extra chopped pecans for garnish

Instructions

Step 1: Prepare the Crust

1. In a mixing bowl, stir together graham cracker crumbs, melted butter, and brown sugar.
2. Mix until the texture resembles damp sand.
3. Press firmly into the bottom of a 9×13-inch dish.
4. Chill in the refrigerator while preparing the next layer.

Step 2: Make the Cream Cheese Layer

1. Beat softened cream cheese until smooth and creamy.
2. Add powdered sugar and mix until fluffy.
3. Fold in whipped topping gently to keep it light.
4. Spread evenly over the chilled crust.

Step 3: Cook the Pecan Pie Filling

1. In a saucepan, combine brown sugar, corn syrup, and butter over medium heat.
2. Stir until melted and smooth.
3. Bring to a gentle boil, then reduce heat.
4. Slowly pour in the beaten eggs while whisking continuously.
5. Add vanilla, salt, and chopped pecans.
6. Simmer for 2–3 minutes or until thickened.
7. Let the mixture cool completely.

Step 4: Layer the Pecan Filling

• Once cooled, spoon the pecan filling over the cream cheese layer and spread carefully.

Step 5: Add the Whipped Topping

• Spread whipped topping across the surface and sprinkle with chopped pecans.

Step 6: Chill and Serve

• Refrigerate for at least 4 hours, or overnight for best results.

Pro Tips

• Soften cream cheese completely to avoid lumps in the filling.
• Toast the pecans lightly for deeper flavor.
• Let the pecan filling cool fully—warm filling can melt the cream cheese layer.
• Use an offset spatula for cleaner, even layers.
• Make it the night before for effortless and beautiful slices.

Why This Recipe Works

• Layered texture: Creamy, crunchy, and silky layers make every bite incredible.
• No-bake simplicity: Only the filling requires stovetop cooking.
• Crowd-friendly: Serves 12 and travels well.
• Holiday flavor: Warm pecan, brown sugar, and vanilla are perfect for fall and winter.
• Make-ahead convenience: Ideal for busy hosting days.

Substitutions & Variations

Crust Alternatives

• Vanilla wafer crumbs
• Shortbread cookies
• Digestive biscuits

Flavor Add-Ins

• Add a drizzle of caramel between layers
• Mix cinnamon or nutmeg into the crust
• Add chocolate chips to the cream cheese layer

Ingredient Swaps

• Use honey or maple syrup instead of corn syrup (cook longer to thicken)
• Swap whipped topping for homemade whipped cream

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• This dessert is perfect when prepared 24 hours in advance.
• Chill overnight for the cleanest layers.

Storage

• Store covered in the refrigerator for up to 4 days.
• Not recommended for freezing, as the creamy layers may separate.

Reheating

• Not needed! This is served chilled straight from the fridge.

Serving Ideas

• Serve with hot coffee, spiced tea, or a holiday cocktail.
• Drizzle with caramel sauce for extra richness.
• Add a scoop of vanilla or butter pecan ice cream.
• Top with cinnamon or nutmeg for festive flair.

Nutrition (Per Serving Estimate)

• Calories: 420
• Fat: 28g
• Saturated Fat: 10g
• Carbohydrates: 40g
• Sugar: 28g
• Protein: 4g
• Sodium: 160mg
• Fiber: 2g

Frequently Asked Questions

Can I make this dessert ahead of time?

Yes! It tastes even better the next day after fully chilling.

Can I change the crust?

Absolutely—shortbread or vanilla wafer crumbs both work beautifully.

What can I use instead of corn syrup?

Maple syrup or honey are good alternatives, though the filling may need extra simmering to thicken.

Can I freeze Pecan Pie Lasagna?

Freezing isn’t recommended because the layers can separate when thawed.

How long does it last in the fridge?

Up to 4 days when stored tightly covered.

This Pecan Pie Lasagna is the kind of dessert that transforms any gathering into something special. With its rich pecan filling, creamy layers, and buttery crust, it’s an irresistible treat that brings comfort and warmth to every bite. Whether you’re celebrating the holidays or simply craving something indulgent, this layered dessert will quickly become a cherished favorite.

Creamy Pecan Pie Lasagna

A luscious pecan pie lasagna featuring creamy layers, buttery crust, and homemade pecan filling—perfect for holidays, parties, and easy entertaining.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 420 kcal

Ingredients

  

Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

Cream Cheese Layer

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped topping

Pecan Pie Layer

• 1 cup chopped pecans
• 1 cup brown sugar
• ½ cup light corn syrup
• ¼ cup unsalted butter
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• ¼ tsp salt

Whipped Topping Layer

• 2 cups whipped topping
• Extra chopped pecans for garnish

Instructions

 

• Prepare the Crust

  In a mixing bowl, stir together graham cracker crumbs, melted butter, and brown sugar.

  Mix until the texture resembles damp sand.

  Press firmly into the bottom of a 9×13-inch dish.

  Chill in the refrigerator while preparing the next layer.
• Make the Cream Cheese Layer

  Beat softened cream cheese until smooth and creamy.

  Add powdered sugar and mix until fluffy.

  Fold in whipped topping gently to keep it light.

  Spread evenly over the chilled crust.
• Cook the Pecan Pie Filling

  In a saucepan, combine brown sugar, corn syrup, and butter over medium heat.

  Stir until melted and smooth.

  Bring to a gentle boil, then reduce heat.

  Slowly pour in the beaten eggs while whisking continuously.

  Add vanilla, salt, and chopped pecans.

  Simmer for 2–3 minutes or until thickened.

  Let the mixture cool completely.
• Layer the Pecan Filling

  Once cooled, spoon the pecan filling over the cream cheese layer and spread carefully.
• Add the Whipped Topping

  Spread whipped topping across the surface and sprinkle with chopped pecans.
• Chill and Serve

  Refrigerate for at least 4 hours, or overnight for best results.

Notes

• Best when chilled overnight.
• Customize with caramel drizzle, cinnamon, or toasted pecans.
• For clean slices, wipe your knife between cuts.

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