Meet your new dessert obsession: Pecan Pie Lasagna. Imagine layers of buttery graham cracker crust, fluffy cream cheese, luscious vanilla pudding, and gooey pecan pie filling, all crowned with clouds of whipped topping and a scattering of toasted pecans. This spectacular no-bake creation turns the classic flavors of Southern pecan pie into a cool, creamy, and absolutely irresistible layered dessert. Whether it’s for a festive holiday table or a casual weekend treat, this Pecan Pie Lasagna guarantees rave reviews and happy spoons.
Ingredients You’ll Need
Every layer in this Pecan Pie Lasagna is thoughtfully crafted from simple, familiar ingredients that combine to deliver an indulgent harmony of flavor and texture. Each item not only builds flavor but plays a crucial role in the structure and visual appeal of every slice.
- Graham cracker crumbs (2 cups): The earthy crunch of graham crackers sets the stage as a sweet, sturdy base that holds everything together.
- Unsalted butter (½ cup, melted): Melted butter brings rich flavor and binds the crumbs into a crust that’s easy to cut and serve.
- Cream cheese (1 8oz package, softened): Softened cream cheese creates a tangy, creamy middle layer that stands up beautifully beneath the sweet toppings.
- Powdered sugar (1 cup): Sifting this into the cream cheese delivers silky sweetness with zero graininess.
- Whipped topping (8oz tub, thawed): This gives you that dreamy, cloud-like lift between layers and on top.
- Instant vanilla pudding mix (1 3.4oz box): Classic instant pudding lends ultra-smooth body and comforting vanilla flavor.
- Cold milk (1 ½ cups): Cold milk helps the pudding set up quickly into that perfect custardy consistency.
- Chopped pecans (1 cup, toasted): Toasting pecans intensifies their nutty aroma and adds irresistible crunch.
- Pecan pie filling or canned pecan pie mix (1 cup): This shortcut brings all the gooey, caramelly richness of real pecan pie without the work.
- Ground cinnamon (½ tsp): Just a pinch instantly warms up the entire dessert and adds holiday spice.
- Vanilla extract (1 tsp): A splash of vanilla rounds out every layer with extra aromatic depth.
- Extra whipped topping and whole pecans (for garnish): For a show-stopping finish and an inviting, photo-ready slice every time.
How to Make Pecan Pie Lasagna
Step 1: Make the Graham Cracker Crust
Start by mixing the graham cracker crumbs and melted butter in a medium bowl until all the crumbs are coated lavishly in butter. This mixture should look like wet sand. Firmly press the crust into the bottom of a 9×13-inch dish, making sure it’s even and compact. If you want extra crunch, you can bake the crust at 350°F for 8 minutes, but this step is completely optional. Let the crust cool while you prepare the other layers.
Step 2: Whip Up the Cream Cheese Layer
Grab a second bowl and beat the softened cream cheese until it’s super smooth and lump-free. Pour in the powdered sugar and blend until combined. Gently fold in half of your whipped topping with a spatula until the mixture is light and fluffy. Spread this creamy layer over your crust, taking care not to disturb the crumbs below.
Step 3: Prepare the Vanilla Pudding Layer
In a fresh bowl, whisk together the instant vanilla pudding mix and very cold milk for about 2 minutes, until it thickens into a smooth custard. Stir in the ground cinnamon and vanilla extract for added depth and warmth. This layer brings that essential pudding creaminess to your Pecan Pie Lasagna. Spread it evenly over your cream cheese layer.
Step 4: Add the Pecan Pie Filling
Using a gentle touch, spread the pecan pie filling (or canned pecan pie mix) over your pudding layer. Doing this slowly prevents any mixing and keeps each stratum beautifully distinct. This is the gooey heart of the Pecan Pie Lasagna, and the spot where the classic pie flavor really shines through.
Step 5: Top and Garnish
Finish your masterpiece by spreading the remaining whipped topping over the pecan layer, then scatter toasted chopped pecans across the top. For a truly impressive presentation, add a crown of whole pecans. Chill the dessert in the fridge for at least 4 hours, or overnight, to let everything set and the flavors marry.
How to Serve Pecan Pie Lasagna
Garnishes
Don’t underestimate the joy of an artful garnish! Before serving, add a final flourish of extra whipped topping and a sprinkle of toasted chopped pecans. For extra pizzazz, dot each slice with a whole pecan or a dusting of cinnamon. These simple touches make every serving look inviting and festive—almost too good to eat.
Side Dishes
Serve your Pecan Pie Lasagna alongside a good cup of coffee or a glass of cold milk, which balances its creamy sweetness. If you’re hosting a holiday meal, pair it with fresh fruit salad or tart cranberry compote for a refreshing contrast. Lighter lemon or berry desserts on the same table make for a delightful dessert buffet.
Creative Ways to Present
You can serve Pecan Pie Lasagna straight from the dish, or cut it into neat bars for finger-friendly snacking. For elegant occasions, layer individual servings in pretty parfait glasses to show off each layer. Decorate with gold sprinkles or edible flowers at your next gathering—your guests will be absolutely enchanted!
Make Ahead and Storage
Storing Leftovers
Cover any remaining Pecan Pie Lasagna tightly with plastic wrap or a lid, and refrigerate for up to 4 days. The dessert keeps well and the flavors actually deepen over time, making each slice just as delectable on day three as it was fresh.
Freezing
Pecan Pie Lasagna freezes beautifully! Simply wrap the pan well with plastic wrap and a layer of foil to prevent freezer burn. Store for up to two months. Thaw overnight in the refrigerator before serving, and the texture will remain light, luscious, and layered.
Reheating
No need to reheat Pecan Pie Lasagna, as it’s meant to be served chilled. If you’d like to take the chill off, sit a serving at room temperature for 15 minutes before enjoying. This softens the layers just enough to make every bite truly dreamy.
FAQs
Can I make Pecan Pie Lasagna a day ahead?
Absolutely! In fact, making it a day ahead is ideal. The flavors meld and the layers set perfectly, making slicing and serving even easier. Just keep it covered in the fridge until you’re ready to dazzle your guests.
What can I use instead of graham cracker crumbs?
Crushed vanilla wafers or shortbread cookies work wonderfully as a base and bring their own unique flavor. Just swap them in for an easy, customizable twist.
Is homemade pecan pie filling necessary?
Not at all. Canned pecan pie mix offers ease and wonderful taste, but if you want to go all-out, homemade filling adds a touch of homemade magic. Choose whichever fits your occasion and time constraints.
Can I use homemade whipped cream instead of whipped topping?
Definitely! Homemade whipped cream gives a fresher flavor and lighter texture. Beat heavy cream with a bit of sugar until stiff peaks form, and use it wherever whipped topping is called for.
How do I keep my layers neat when serving?
Chilling the dessert thoroughly is key; this helps the layers hold together. Use a sharp, thin-bladed knife wiped clean between cuts for picture-perfect servings of this decadent treat.
Final Thoughts
If you’re looking for a dessert that brings comfort, a bit of nostalgia, and a lot of wow-factor, you can’t go wrong with Pecan Pie Lasagna. It’s a heartfelt, crowd-pleasing favorite that’s as fun to make as it is to eat. Whether you’re sharing it with friends for the holidays or simply treating yourself, don’t miss this unforgettable twist on an American classic!
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Pecan Pie Lasagna Recipe
- Total Time: 4 hours 25 minutes (including chill time)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Pecan Pie Lasagna is a delightful layered dessert that combines the flavors of pecan pie with a creamy, no-bake filling. This easy-to-make dessert is perfect for holiday gatherings or anytime you want a sweet treat that’s sure to impress.
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) tub whipped topping, thawed
Vanilla Pudding Layer:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 ½ cups cold milk
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
Toppings:
- 1 cup chopped pecans, toasted
- 1 cup pecan pie filling or canned pecan pie mix
- Extra whipped topping and whole pecans for garnish
Instructions
- Graham Cracker Crust: Mix graham cracker crumbs with melted butter. Press into a 9×13-inch dish.
- Cream Cheese Layer: Beat cream cheese, add powdered sugar, fold in half of the whipped topping, and spread over crust.
- Vanilla Pudding Layer: Whisk pudding mix and cold milk until thick, add cinnamon and vanilla, spread over cream cheese layer.
- Pecan Pie Filling: Spread pie filling over pudding layer.
- Final Touches: Top with remaining whipped topping, sprinkle with toasted pecans, garnish with whole pecans.
- Chill: Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a firmer crust, bake at 350°F for 8 minutes before layering.
- Substitute vanilla wafers or shortbread cookies for the crust for a different flavor.
- Use homemade pecan pie filling for a richer taste.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (optional crust baking: 8 minutes)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
