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Pecan Pie Lasagna – A No-Bake Dream Dessert

Some desserts don’t just satisfy your sweet tooth—they wow your guests the moment they hit the table. Pecan Pie Lasagna is exactly that kind of dessert. With its creamy layers, nutty crunch, and no-bake simplicity, it’s a dish that feels as indulgent as a traditional pie but with the ease of a layered refrigerator dessert. This no-bake dream combines the cozy, caramel-like flavors of classic pecan pie with the creamy richness of cream cheese, whipped topping, and a buttery graham cracker crust. Unlike a traditional pecan pie that requires baking and careful timing, pecan pie lasagna comes together in layers—crust, pecan filling, cream cheese layer, whipped topping, and crunchy pecans on top. The result? A dessert that looks like it came from a bakery but takes minimal effort. Perfect for holiday dinners, potlucks, or family gatherings, this recipe has become a crowd-pleaser across Southern kitchens and beyond. Once you try it, you’ll see why pecan pie lasagna is called a no-bake dream dessert.
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Prep Time 25 minutes
Cook Time 10 minutes
chill time 6 hours
Total Time 6 hours 35 minutes
Servings: 12 squares
Ingredients Equipment Method Notes

Ingredients
  

  • Here’s everything you’ll need to build this layered dessert:
For the Crust
  • 1 ½ cups graham cracker crumbs
  • ¾ cup unsalted butter melted
For the Pecan Layer
  • 2 large eggs
  • ½ cup light corn syrup
  • 1 cup packed brown sugar
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups pecans chopped
For the Cream Cheese Layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
For the Topping
  • 1 cup whipped topping such as whipped cream or Cool Whip
  • Extra chopped pecans for garnish

Equipment

  • To make pecan pie lasagna, you’ll need:
  • Mixing bowls (large and medium)
  • Whisk
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • 9x13-inch baking dish
  • Saucepan (for pecan filling)
  • Plastic wrap or foil (for chilling)
  • Optional:
  • Food processor (for graham cracker crumbs)
  • Offset spatula (for smooth layers)

Method
 

Step 1: Make the Crust
  1. In a bowl, combine graham cracker crumbs with melted butter.
  2. Stir until crumbs are fully coated and mixture resembles wet sand.
  3. Press mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust.
  4. Chill in the refrigerator while preparing the next layers.
Step 2: Cook the Pecan Pie Layer
  1. In a saucepan, whisk together eggs, corn syrup, brown sugar, granulated sugar, and a pinch of salt.
  2. Cook over medium heat, stirring constantly, until mixture thickens and reaches a pudding-like consistency (about 7–8 minutes).
  3. Remove from heat and stir in vanilla extract and chopped pecans.
  4. Spread warm pecan mixture evenly over chilled crust.
  5. Refrigerate for 30 minutes to set.
Step 3: Make the Cream Cheese Layer
  1. In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
  2. Spread evenly over cooled pecan layer.
Step 4: Add the Whipped Topping
  1. Gently spread whipped topping over cream cheese layer.
  2. Smooth with a spatula for a clean finish.
Step 5: Garnish & Chill
  1. Sprinkle with additional chopped pecans.
  2. Cover and refrigerate for at least 4 hours, or overnight, to allow layers to set.
Step 6: Serve
  1. Cut into squares or slices, serve chilled, and enjoy the creamy, nutty, sweet perfection of pecan pie lasagna!

Notes

🧊 Storage & Reheating
Refrigerator: Store covered with plastic wrap or foil for up to 4 days.
Freezer: Freeze for up to 2 months; thaw overnight in the fridge before serving.
Reheating: This dessert is best served chilled and should not be reheated.
🥄 Variations
Chocolate Pecan Pie Lasagna: Add a layer of chocolate pudding between the pecan and cream cheese layers.
Caramel Drizzle: Drizzle caramel sauce over the whipped topping for extra sweetness.
Nut-Free Version: Substitute pecans with crushed pretzels or sunflower seeds for crunch.
Mini Desserts: Assemble in small cups for individual servings.
Pumpkin Twist: Add a layer of pumpkin pie filling between the crust and pecan layer for a fall-inspired treat.
❓ 10 FAQs
Can I use a store-bought crust?
Yes, but graham cracker crumbs make a firmer, tastier base.
What can I use instead of corn syrup?
Maple syrup or honey can work, but flavor will slightly change.
Can I make this ahead of time?
Absolutely! It’s best when chilled overnight.
How do I make it less sweet?
Reduce sugar slightly in the pecan layer and use unsweetened whipped cream.
Can I use walnuts instead of pecans?
Yes, walnuts or almonds work as substitutes.
Why does my pecan layer look runny?
It likely wasn’t cooked long enough—keep stirring until it thickens.
Can I make it gluten-free?
Use gluten-free graham crackers for the crust.
Can I make it dairy-free?
Use vegan butter, dairy-free cream cheese, and coconut whipped cream.
How long should it chill before serving?
At least 4 hours, but overnight is best.
Is this dessert heavy?
It’s rich but layered with creamy lightness, making it indulgent without being overwhelming.
🏁 Conclusion
Pecan Pie Lasagna is a dessert that combines the best of both worlds: the cozy flavor of pecan pie and the creamy, dreamy texture of a layered no-bake treat. With its graham cracker crust, sweet nutty filling, smooth cream cheese layer, and fluffy whipped topping, this dessert is guaranteed to impress at any gathering.
It’s easy to make ahead, requires no oven baking for most steps, and delivers maximum flavor with minimal fuss. Next time you’re looking for something special yet simple, whip up a pan of pecan pie lasagna—and watch it disappear in no time.