Description
A delicious and unique dessert that combines the flavors of pecan pie with the layered texture of lasagna.
Ingredients
- 2½ cups graham cracker crumbs
- ½ cup chopped pecans
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups whipped topping (such as Cool Whip)
- 1 cup light brown sugar, packed
- ½ cup light corn syrup
- ¼ cup unsalted butter
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups chopped pecans
- 2½ cups whipped topping
- ¼ teaspoon ground cinnamon (optional)
- ½ cup chopped pecans, toasted (for garnish)
- Caramel sauce (for drizzling)
- Chocolate shavings (optional)
Instructions
- Prepare the Crust: Grease a 9 × 13-inch baking dish. In a medium bowl, combine the graham cracker crumbs, chopped pecans, sugar, and melted butter. Press the mixture firmly into the bottom of the baking dish. Refrigerate while preparing the filling.
- Make the Cream Cheese Layer: In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract; beat until creamy. Fold in the whipped topping until fully combined. Spread evenly over the chilled crust. Refrigerate while making the pecan pie filling.
- Make the Pecan Pie Filling: In a medium saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring, until the butter melts and the mixture begins to simmer. Remove from the heat and let cool for 2 minutes. Slowly whisk in the beaten eggs. Return the saucepan to low heat and cook for 3–5 minutes, stirring constantly, until the mixture thickens slightly. Do not let it boil. Remove from the heat and stir in the vanilla, salt, and chopped pecans. Let the filling cool for 20–30 minutes, stirring occasionally.
- Assemble: Carefully spread the cooled pecan pie filling over the cream cheese layer. Spread the whipped topping evenly over the pecan layer.
- Chill: Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Garnish & Serve: Before serving, sprinkle with toasted pecans, drizzle with caramel sauce, and add chocolate shavings if desired.
Notes
- Store covered in the refrigerator for up to 5 days.
- Freeze (without caramel drizzle) for up to 2 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg