Description

Welcome to the ultimate guide on making the perfect Pecan Pie Lasagna! This decadent and indulgent dessert is a showstopper, combining the rich flavors of pecan pie with the delightful layers of a lasagna. Whether you’re hosting a special gathering or just want to treat yourself to something extraordinary, this recipe is sure to impress. So, let’s dive in and create a dessert that’s as memorable as it is delicious!

Ingredients

Scale

Here’s what you’ll need to make this delicious Pecan Pie Lasagna:

For the Crust:

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Cream Cheese Layer:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 cup heavy whipping cream

For the Pecan Pie Filling:

1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup unsalted butter, melted
3 large eggs
1 tsp vanilla extract
1/2 tsp salt
1 1/2 cups pecans, chopped

For the Whipped Cream Topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Optional Toppings:

Chopped pecans
Caramel sauce
Chocolate shavings

Instructions

Making Pecan Pie Lasagna is easier than you might think. Here’s a step-by-step guide to help you along the way:

Step 1: Prepare the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture evenly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while you prepare the next layer.

Step 2: Make the Cream Cheese Layer

In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and beat until combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Spread the cream cheese mixture evenly over the chilled crust. Return to the refrigerator to chill.

Step 3: Prepare the Pecan Pie Filling

In a large bowl, whisk together the corn syrup, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt until well combined.
Stir in the chopped pecans.
Pour the pecan pie filling evenly over the cream cheese layer. Return to the refrigerator to chill for at least 4 hours, or overnight.

Step 4: Make the Whipped Cream Topping

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the chilled pecan pie layer.

Step 5: Serve

Slice the Pecan Pie Lasagna into squares and serve with your favorite toppings, such as chopped pecans, caramel sauce, or chocolate shavings. Enjoy!

Notes

Here are a few tips and tricks to make your Pecan Pie Lasagna even better:

Chill Thoroughly: Make sure to chill the lasagna for at least 4 hours, or overnight, to allow the layers to set properly.
Use Room Temperature Ingredients: For the cream cheese layer, make sure your cream cheese is at room temperature to ensure a smooth and creamy texture.
Whip the Cream Carefully: Be careful not to overwhip the heavy cream for both the cream cheese layer and the whipped cream topping. Stiff peaks are perfect, but overwhipping can cause the cream to become grainy.
Store Properly: Keep the lasagna refrigerated until ready to serve. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 250mg
Fat: 30g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g

Keywords: Pecan Pie Lasagna