Pecan Pie Lasagna

If you’re a fan of pecan pie and love the rich, layered texture of lasagna-style desserts, this Pecan Pie Lasagna is about to become your new favorite treat. This no-bake layered dessert features a crunchy graham cracker crust, a luscious cream cheese layer, a silky vanilla pudding layer, and a gooey pecan topping that brings the classic flavors of pecan pie to life—without the need for baking!

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Why You’ll Love This Recipe
No-Bake Delight – Skip the oven and keep your kitchen cool.
Classic Flavors – Everything you love about pecan pie, in a fun and easy dessert.
Perfect for a Crowd – Feeds a group and looks stunning on a dessert table.
Make-Ahead Friendly – Great for holidays, potlucks, and entertaining.
Textural Perfection – Creamy, crunchy, gooey, and soft all in one bite.

Ingredients You’ll Need

For the Crust:

• 2 ½ cups graham cracker crumbs (about 2 sleeves)
• ½ cup unsalted butter, melted
• 2 tbsp brown sugar

For the Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 ½ cups whipped topping (like Cool Whip)
• 1 tsp vanilla extract

For the Vanilla Pudding Layer:

• 2 (3.4 oz) packages instant vanilla pudding mix
• 2 ¾ cups cold milk
• 1 tsp maple extract (optional for added depth)

For the Pecan Pie Topping:

• 1 cup brown sugar
• ¼ cup cornstarch
• 1 ½ cups water
• 1 tbsp unsalted butter
• 1 ½ cups pecan halves or chopped pecans
• 1 tsp vanilla extract
• Pinch of salt

For Garnish:

• Extra whipped topping
• Chopped pecans
• Caramel drizzle (optional)

Tools You’ll Need

• 9×13 inch baking dish
• Mixing bowls
• Electric mixer or whisk
• Medium saucepan
• Rubber spatula

Step-by-Step Instructions

Step 1: Make the Crust

1. In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar.
2. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust.
3. Chill in the refrigerator for at least 15 minutes to firm up.

Step 2: Prepare the Cream Cheese Layer

1. In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
2. Add vanilla extract and fold in whipped topping until fully incorporated.
3. Spread this mixture evenly over the chilled crust. Return to fridge.

Step 3: Make the Vanilla Pudding Layer

1. In another bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2-3 minutes).
2. Stir in maple extract if using.
3. Spread the pudding evenly over the cream cheese layer.
4. Refrigerate while preparing the pecan pie topping.

Step 4: Cook the Pecan Pie Topping

1. In a saucepan, whisk together brown sugar, cornstarch, and water over medium heat.
2. Cook and stir constantly until the mixture begins to boil and thicken (about 5–7 minutes).
3. Remove from heat and stir in butter, vanilla extract, salt, and pecans.
4. Allow the mixture to cool for 10–15 minutes until warm but not hot.

Step 5: Assemble the Final Layer

1. Carefully spoon and spread the slightly cooled pecan topping over the pudding layer.
2. Use a spatula to spread evenly without disturbing the layers underneath.
3. Chill the entire lasagna for at least 4 hours or overnight for best results.

Step 6: Garnish & Serve

1. Before serving, top with extra whipped topping and sprinkle with chopped pecans.
2. Drizzle with caramel sauce if desired for a decadent finish.
3. Slice into squares and serve chilled.

Tips for the Best Pecan Pie Lasagna
Use Softened Cream Cheese – This ensures a smooth, lump-free cream layer.
Chill Between Layers – Helps keep layers distinct and the structure firm.
Cool the Pecan Topping – Don’t pour it hot or it will melt the layers below.
Make Ahead – Best when chilled overnight for flavors to meld beautifully.
Use Real Whipped Cream – For a homemade version, whip 1 cup of heavy cream with 2 tbsp powdered sugar.

Serving Suggestions
Holiday Dessert Table – Perfect for Thanksgiving, Christmas, or any fall celebration.
With Coffee or Tea – Its sweetness pairs wonderfully with a hot drink.
Mini Trifles – Layer in small jars or cups for individual servings.
Ice Cream Pairing – Serve alongside a scoop of vanilla or butter pecan ice cream.

How to Store & Freeze

Storing:

• Refrigerate: Keep covered in the fridge for up to 5 days.
• Do not leave out for more than 2 hours as the cream layers are perishable.

Freezing:

• Freeze the entire dessert or individual slices wrapped tightly.
• Thaw in the fridge overnight before serving.
• Note: The texture of the pudding and cream cheese layers may change slightly when frozen and thawed.

Frequently Asked Questions

1. Can I use a different crust?
   Yes! Try crushed vanilla wafers, digestive biscuits, or shortbread cookies.
2. What can I use instead of instant pudding?
   You can make homemade vanilla pudding from scratch, but make sure it cools fully before layering.
3. Can I make it nut-free?
   You can omit the pecans and use a graham cracker or cookie topping instead, though it won’t be quite the same.
4. Is this recipe gluten-free?
   To make it gluten-free, use certified gluten-free graham crackers and ensure all other ingredients are gluten-free.
5. What if I don’t like brie or soft cheeses?
   This recipe doesn’t contain brie—it’s all about sweet dessert layers. If you’re looking for a savory twist, check out our savory dessert lasagna versions.

Final Thoughts

This Pecan Pie Lasagna takes the comforting flavor of classic pecan pie and transforms it into a stunning, layered dessert that’s both easy to make and incredibly satisfying. Perfect for fall festivities, family gatherings, or when you just need a dessert that wows—without turning on the oven. Each bite delivers a creamy, crunchy, sweet sensation that’ll have everyone asking for seconds.

Make it once, and it’ll be a permanent fixture on your holiday dessert list!

Preparation Time: 25 minutes
Chill Time: 4 hours (or overnight)
Cuisine: American

Nutritional Information (Per Serving):
Calories: 410 | Protein: 4g | Carbohydrates: 38g | Fat: 27g | Fiber: 2g | Sodium: 180mg

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