Description
Pecan Pie Lasagna is a no-bake, layered dessert combining a crunchy graham cracker crust, a creamy sweetened cream cheese layer, and a rich pecan pie topping. This indulgent treat offers the classic flavors of pecan pie in an easy-to-prepare bar form, perfect for gatherings and celebrations.
Ingredients
Scale
Crust
- 1.5 cups Graham Cracker Crumbs (Can substitute with crushed digestive biscuits.)
- 0.5 cups Granulated Sugar (Avoid substitutions unless using a sugar alternative.)
- 0.5 cups Unsalted Butter, melted (Margarine can be used but may slightly change the taste.)
Cream Cheese Layer
- 8 oz Cream Cheese, softened (Ensure it’s softened for easier mixing.)
- 1 cups Powdered Sugar (Sugar alternatives can be used.)
- 1 tsp Vanilla Extract (Opt for pure for best flavor.)
- 8 oz Cool Whip (Can be swapped for homemade whipped cream.)
Pecan Pie Topping
- 1 cup Brown Sugar (Light or dark brown sugar can be used.)
- 0.5 cups Light Corn Syrup (Can substitute with maple syrup or honey.)
- 0.5 cups Unsalted Butter (Don’t skip for fuller flavor.)
- 3 large Eggs (Ensure they’re at room temperature.)
- 1 cup Chopped Pecans (Walnuts or almonds are good alternatives.)
- 1 pinch Salt (Balances sweetness.)
- 1 tsp Vanilla Extract (additional, for topping)
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well blended. Press the mixture firmly into a 9×13-inch baking dish. Chill in the refrigerator for 10-15 minutes until set.
- Make the cream cheese layer: Beat the softened cream cheese with an electric mixer until smooth and creamy. Slowly add powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the Cool Whip until evenly incorporated, then spread this mixture over the chilled crust.
- Cook the pecan pie topping: In a saucepan over medium heat, combine brown sugar, light corn syrup, and unsalted butter. Stir until it starts bubbling, about 2-3 minutes. Remove from heat and gradually whisk in the beaten eggs to avoid scrambling. Mix in chopped pecans, additional vanilla extract, and a pinch of salt. Allow the mixture to cool slightly.
- Assemble the dessert: Once the pecan filling has cooled, pour it evenly over the cream cheese layer, spreading it out with a spatula. Cover the dish with plastic wrap and refrigerate for a minimum of 4 hours, or overnight for best results.
- Serve: When ready to serve, use a clean, warm knife to slice the Pecan Pie Lasagna into bars. Optionally, top with a dollop of whipped cream or a scoop of ice cream for added indulgence.
Notes
- Ensure cream cheese is softened for a smooth, lump-free layer.
- Use a warm knife when slicing to get clean edges.
- Refrigerate for at least 4 hours to allow layers to set properly.
- Substitutions: Use maple syrup or honey instead of corn syrup, walnuts or almonds instead of pecans.
- For best flavor, use pure vanilla extract.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: pecan pie, no-bake dessert, layered dessert, pecan pie bars, creamy dessert, holiday dessert, easy pecan pie
