Pecan Pie Lasagna – Layers of Sweet, Nutty Perfection 🍂🥧
This dreamy dessert combines the cozy flavors of pecan pie with creamy cheesecake layers and a graham cracker crust. It’s like fall in every bite—no oven required!
🧾 Ingredients:
➤ For the Crust Layer:
1 1/2 cups graham cracker crumbs 🍪
1/3 cup granulated sugar 🍚
1/2 cup unsalted butter, melted 🧈
➤ For the Cream Cheese Layer:
8 oz cream cheese, softened 🧀
1 cup powdered sugar 🍥
1 teaspoon vanilla extract 🍨
➤ For the Whipped Layer:
1 container (8 oz) whipped topping (like Cool Whip) 🥄
➤ For the Pecan Pie Layer:
1 cup brown sugar, packed 🍯
1/2 cup heavy cream 🥛
1/4 cup unsalted butter 🧈
1 tablespoon cornstarch
2 tablespoons water
1 1/2 cups chopped pecans 🌰
Pinch of salt 🧂
👩🍳 Instructions:
Make the crust layer:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press into the bottom of a 9×13″ dish. Chill for 10–15 minutes.
Cream cheese layer:
Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Spread evenly over the chilled crust.
Add the whipped layer:
Gently spread whipped topping over the cream cheese layer. Return to fridge to chill while you make the pecan pie topping.
Prepare the pecan topping:
In a saucepan, combine brown sugar, butter, and heavy cream. Bring to a boil, stirring constantly. Mix cornstarch and water in a separate small bowl, then stir into the saucepan. Let boil 1–2 minutes until thickened. Stir in chopped pecans and a pinch of salt. Let cool slightly before pouring.
Assemble the final layer:
Pour cooled pecan mixture over the whipped layer and spread evenly. Chill in the fridge for at least 3 hours (or overnight for best results).
Slice and serve:
Cut into squares and serve cold. Each bite is sweet, nutty, creamy heaven!
💡 Tips:
Add a drizzle of caramel sauce before serving for extra indulgence.
Want a chocolate twist? Sprinkle mini chocolate chips between layers.
📌 Save it, Make it, Love it!
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