Holiday gatherings call for a dessert that everyone will remember. This Pecan Pie Lasagna is the perfect way to end your feast. It has all the flavors of a classic pie without the fussy crust. Your family will love the creamy layers and crunchy pecans.
Why This Recipe Is a Winner
This recipe is a winner because it feeds a huge crowd easily. You can make it ahead of time to save stress on Thanksgiving morning. It combines a silky filling with a sweet, nutty topping. Every bite feels like a cozy hug in a dish.
It is a great choice for any winter holiday party. The no-bake layers mean your oven stays free for the turkey. Your guests will be asking you for the recipe before dinner ends. It is simple, sweet, and completely satisfying.
Simple Method
You will love how simple this layered treat is to build. Most of the work happens in one pan. You just cook the pecan filling and then layer everything up. Even if you are new to baking, you can master this dessert. It just needs a little time to set in the fridge.
Ingredients You’ll Need
Gather these pantry staples to get started on your dessert.
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 16 ounces whipped topping, divided
- 1 cup light corn syrup
- 1 cup dark brown sugar
- 3 large eggs, beaten
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Step-by-Step
- In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9×13 inch baking dish and refrigerate for 20 minutes.
- In a medium saucepan, combine corn syrup, brown sugar, and salt. Bring to a boil over medium heat, stirring constantly for 3 to 5 minutes until thickened.
- Temper the beaten eggs by slowly whisking in 1/2 cup of the hot syrup, then whisk the egg mixture back into the saucepan. Cook for another 2 minutes while stirring. Remove from heat.
- Stir in the chopped pecans and vanilla extract. Allow the pecan mixture to cool completely to room temperature.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in 8 ounces of the whipped topping.
- Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- Pour the cooled pecan pie mixture over the cream cheese layer, spreading to the edges.
- Spread the remaining 8 ounces of whipped topping over the pecan layer.
- Cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set properly before slicing.
Best Ways to Enjoy It
Serve this chilled right from the 9×13 baking dish. It looks beautiful when you cut it into neat, square slices. Pair it with a hot cup of coffee after dinner. You can even add a drizzle of caramel for extra indulgence. It is the ultimate crowd-pleasing treat for your next potluck.
Storage & Reheating
Keep your leftovers covered in the refrigerator. This dessert stays fresh for up to four days. The layers actually get better as they sit. If you want to freeze it, wrap it tightly in foil. Thaw it in the fridge overnight before you plan to serve it.
Tips for Best Results
- Press the crust firmly into the pan to prevent crumbling.
- Don’t skip the chilling time for the pecan mixture.
- Use room temperature cream cheese for a perfectly smooth filling.
- Avoid over-stirring the whipped topping so it stays fluffy.
- Make this a day early to let the flavors meld.
- For Thanksgiving, double the recipe if you have a huge group.
- Toast the pecans lightly before adding them for extra deep flavor.
Ways to Switch It Up
- Swap graham crackers for chocolate wafers for a rich twist.
- Use a dairy-free cream cheese and whipped topping for guests.
- Add a dash of cinnamon to the crust for warm fall spice.
- Try walnuts if you don’t have pecans on hand.
Common Questions
Can I make this ahead of time?
Yes, this dessert is actually better when made a day early. It gives the Pecan Pie Lasagna layers time to firm up perfectly. Just keep it covered in the fridge until you are ready.
Do I have to cook the pecans?
Yes, cooking the syrup and eggs is essential for the texture. It creates that classic gooey pie filling that everyone loves. Just make sure it cools before layering it on the cream cheese.
Will kids enjoy this recipe?
Absolutely, kids love the creamy layers and sweet graham cracker crust. It tastes like a giant candy bar in cake form. It is always a hit with the little ones at parties.
I hope this sweet treat becomes a new tradition in your home. It truly is the best way to share some holiday joy. Enjoy every creamy, crunchy bite with the people you love.
— Alex
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 16 ounces whipped topping, divided
- 1 cup light corn syrup
- 1 cup dark brown sugar
- 3 large eggs , beaten
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
- 1/2 teaspoon sal t
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9x13 inch baking dish and refrigerate for 20 minutes.
- In a medium saucepan, combine corn syrup, brown sugar, and salt. Bring to a boil over medium heat, stirring constantly for 3 to 5 minutes until thickened.
- Temper the beaten eggs by slowly whisking in 1/2 cup of the hot syrup, then whisk the egg mixture back into the saucepan. Cook for another 2 minutes while stirring. Remove from heat.
- Stir in the chopped pecans and vanilla extract. Allow the pecan mixture to cool completely to room temperature.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in 8 ounces of the whipped topping.
- Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- Pour the cooled pecan pie mixture over the cream cheese layer, spreading to the edges.
- Spread the remaining 8 ounces of whipped topping over the pecan layer.
- Cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set properly before slicing.
