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Pecan Pie Lasagna

A delightful twist on a classic dessert combining layers of graham crackers, cream cheese, and crunchy pecans, perfect for any occasion.
Prep Time 20 minutes
Total Time 4 hours
Serving Size 9 servings

Ingredients

Crust Layer

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted Ensure the butter is melted

Cream Cheese Layer

  • 8 oz cream cheese, softened Softened for easy mixing
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream or Cool Whip Can use homemade stable whipped cream

Pecan Layer

  • 1 cup chopped pecans
  • 1/2 cup caramel sauce
  • 1/4 cup brown sugar

Instructions

Preparation

  • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined.
  • Press the mixture firmly into the bottom of a 9x9-inch baking dish and chill in the refrigerator.

Cream Cheese Layer

  • Beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  • Gently fold in the whipped cream, then spread the mixture evenly over the chilled crust.

Pecan Layer

  • In a small bowl, combine the chopped pecans, caramel sauce, and brown sugar.
  • Spread this mixture evenly over the cream cheese layer.

Chill and Serve

  • Cover the dish and refrigerate for at least 4 hours or overnight until set.
  • Slice and serve chilled, optionally topping each slice with extra whipped cream and a drizzle of caramel sauce or a sprinkle of sea salt.

Notes

Store any leftover Pecan Pie Lasagna in the refrigerator covered well with plastic wrap or in an airtight container for up to 3 days. To make gluten-free, substitute with gluten-free graham crackers.