Pecan Pie Lasagna

Why You’ll Love This Recipe

I love this recipe because it gives me all the flavor and texture of classic pecan pie with way less effort—no rolling dough, no baking, and no worrying about runny centers. It’s perfect for potlucks, holidays, or anytime I want to impress with something sweet and decadent. Every layer complements the next, and the drizzle of caramel on top adds the perfect final touch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

• 1 cup whipped topping (Cool Whip), thawed

For the Pecan Filling Layer:

• 1 cup packed brown sugar

• 1/2 cup light corn syrup

• 4 tablespoons unsalted butter

• 2 large eggs, beaten

• 1 teaspoon vanilla extract

• 1 1/2 cups chopped pecans

For the Whipped Topping Layer:

• 1 1/2 cups whipped topping (Cool Whip)

• 1/4 cup chopped pecans, for garnish

• Caramel sauce, for drizzling

Directions

1. Prepare the Crust Layer:
   I combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. I press the mixture firmly into the bottom of a 9×13-inch baking dish and refrigerate it for 20 minutes to firm up.

2. Make the Cream Cheese Layer:
   In a separate bowl, I beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Then I fold in the whipped topping and spread the creamy mixture evenly over the chilled crust. Back into the fridge it goes.

3. Cook the Pecan Filling:
   In a saucepan over medium heat, I stir together the brown sugar, corn syrup, butter, and eggs. I keep stirring until it thickens slightly—about 5 minutes. After removing from heat, I stir in the vanilla and pecans, then let it cool just enough to handle.

4. Layer the Pecan Filling:
   I carefully spread the warm pecan filling over the cream cheese layer, then refrigerate the whole thing again for at least 30 minutes to set.

5. Top It Off:
   I finish by spreading the remaining whipped topping over the pecan layer and garnishing with chopped pecans and a generous drizzle of caramel sauce.

6. Chill and Slice:
   I let the lasagna chill in the fridge for at least 2–3 hours (overnight is best), then slice it into squares and serve it cold.

Servings and timing

Servings: 12
Prep Time: 25 minutes
Chill Time: 3 hours
Total Time: 3 hours 25 minutes
Calories per serving (approx): 450 kcal

Variations

I’ve swapped the graham cracker base for crushed vanilla wafers or shortbread cookies, both of which work beautifully. Sometimes I add a pinch of cinnamon to the crust or a splash of bourbon to the pecan layer for a deeper flavor. If I want to lighten it up, I use reduced-fat cream cheese and light whipped topping.

storage/reheating

I keep this dessert covered in the refrigerator for up to 4 days. It sets even better after the first day. I don’t recommend freezing it because the texture of the whipped layers can change after thawing.

FAQs

Can I make this ahead of time?

Yes! I usually make it the night before to allow the layers to firm up completely.

Do I need to bake the crust?

No baking is needed. The chilled butter firms up the graham cracker crust perfectly.

Can I use a different topping instead of whipped topping?

If I prefer homemade whipped cream, I use that instead. It adds a fresher taste but will need stabilizing if made far in advance.

Can I leave out the eggs in the pecan filling?

The eggs help thicken the filling. If I need an egg-free version, I use a thickened caramel sauce or vegan pecan pie filling substitute.

What’s the best way to slice this dessert cleanly?

I use a sharp knife and wipe it clean between slices. Chilling the lasagna thoroughly also helps with neat slicing.

Conclusion

Pecan pie lasagna is one of those magical desserts that looks fancy but is incredibly simple to make. It brings together the best parts of a layered dessert—crunch, creaminess, and rich flavor—into one crowd-pleasing bite. I love serving it at holidays, but honestly, I’ll make it any time I need a sweet fix that feels like a celebration.

Print