Southern Charm Pecan Pie Lasagna
This no-bake dessert layers buttery graham crackers, creamy pecan pie filling, luscious cream cheese, and fluffy whipped topping into a Southern-inspired treat that's perfect for holidays or potlucks.
Equipment
- 9x13 inch baking dish
- Saucepan
- Mixing bowls
- Electric mixer
- Spatula
Ingredients
Crust Layer
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Pecan Pie Layer
- 1 cup granulated sugar
- 1 cup light corn syrup
- 4 eggs lightly beaten
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans chopped
Cream Cheese Layer
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping thawed
Topping
- 1 1/2 cups whipped topping thawed, for top layer
- 1/2 cup pecans chopped, for garnish
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter. Press into a 9x13-inch dish. Bake for 10 minutes. Let cool completely.
- In a saucepan, combine sugar, corn syrup, eggs, butter, and vanilla over medium heat. Cook while stirring until thickened (about 8–10 minutes). Stir in chopped pecans. Let cool slightly and spread over crust. Refrigerate until set.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Spread over cooled pecan pie layer evenly.
- Spread additional whipped topping over the cream cheese layer. Garnish with chopped pecans. Chill at least 4 hours or overnight before serving.
Notes
Make ahead and store covered in the refrigerator for up to 3 days. Tastes best when chilled overnight for full flavor development.