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Decadent Pecan Pie Lasagna Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Decadent Pecan Pie Lasagna is a rich, layered holiday dessert combining a buttery graham cracker crust, smooth cream cheese and vanilla layers, creamy vanilla pudding, and a luscious pecan topping. This no-bake yet partially baked delight is perfect for Thanksgiving and other celebrations, delivering the classic flavors of pecan pie in a fun, easy-to-serve lasagna format.


Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons melted butter

Cream Cheese Layer

  • 8 ounces cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream

Pudding Layer

  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 1/2 cups whole milk

Pecan Topping

  • 1 1/2 cups pecan halves
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt


Instructions

  1. Prepare the crust: Preheat the oven to 350°F. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into a 9×13-inch baking dish to form the crust. Bake for 8–10 minutes until lightly golden, then allow to cool completely.
  2. Make the cream cheese layer: In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well. In another bowl, whip the heavy whipping cream until stiff peaks form, then gently fold half of the whipped cream into the cream cheese mixture. Spread this layer evenly over the cooled crust. Refrigerate to set.
  3. Prepare the pudding layer: In a clean bowl, whisk together the instant vanilla pudding mix and whole milk. Let the mixture thicken for 5 minutes. Fold in the remaining whipped cream to lighten the pudding layer. Spread this over the cream cheese layer and refrigerate again for at least 30 minutes to firm up.
  4. Make the pecan topping: In a small saucepan over medium heat, combine pecan halves, brown sugar, butter, heavy cream, vanilla extract, and a pinch of salt. Stir constantly and bring to a gentle boil. Cook for 2–3 minutes until the mixture thickens slightly. Remove from heat and let the topping cool down.
  5. Assemble and chill: Spoon the cooled pecan topping evenly over the pudding layer. Cover and chill the entire dessert for at least 4 hours or preferably overnight to allow all layers to set properly.
  6. Serve: Slice into servings and enjoy this decadent pecan pie lasagna chilled for the best texture and flavor.

Notes

  • For a shortcut, use pre-made graham cracker crust crumbs to save time.
  • For a lighter version, substitute whipped topping for heavy cream in the cream cheese and pudding layers.
  • Ensure each layer is fully chilled before adding the next to achieve clean layers and best texture.