Pecan Pie Lasagna

There’s something about pecan pie that instantly wraps you in comfort. Maybe it’s the gooey, caramel-like filling, or the satisfying crunch of toasted pecans. For many, it’s a dessert that tastes like family gatherings, cozy holidays, and slow afternoons spent with loved ones. But what if you could take all the heartwarming richness of pecan pie and layer it like a lasagna? That’s exactly what this Pecan Pie Lasagna does—and let me tell you, it’s a game-changer.

Think of it like your favorite Southern dessert got a playful, creamy upgrade. It’s got the buttery graham cracker crust you already love, layers of velvety cheesecake and rich pecan filling, and a sweet whipped topping to finish it off. The result? A chilled, make-ahead dessert that’s as decadent as it is easy to serve.

Perfect for potlucks, holiday spreads, or just a weekend indulgence, this no-bake beauty is a crowd-pleaser through and through. It holds all the traditional charm of pecan pie, but in a cool, creamy, layered form that feels both familiar and new.

Why You’ll Love This Recipe:

• No-bake and easy to prep ahead of time
• Combines the rich flavors of pecan pie and creamy cheesecake
• Perfect for holidays, family gatherings, or when you need a dessert that wows
• Chilled and sliceable—great for warmer seasons too
• A playful twist on a classic Southern favorite

INGREDIENTS YOU’LL NEED:

Crust:

• 3 cups graham cracker crumbs
• ¾ cup unsalted butter, melted
• 2 tablespoons brown sugar

Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1½ cups heavy whipping cream
• 1 teaspoon vanilla extract

Pecan Filling:

• 1 cup brown sugar
• ½ cup cornstarch
• 1½ cups milk
• 4 egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1½ cups chopped pecans, toasted

Topping:

• 2 cups whipped topping
• ½ cup chopped pecans (for garnish)

HOW TO MAKE PECAN PIE LASAGNA:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Graham Cracker Crust
Start by combining the graham cracker crumbs, melted butter, and brown sugar in a bowl. Mix until everything is evenly moistened—it should feel like damp sand. Press this mixture firmly into the bottom of a 9×13-inch dish to form your crust. Chill it in the fridge while you work on the next layer.

Step 2: Whip Up the Cream Cheese Layer
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy. Spread this layer over the chilled crust and return it to the fridge.

Step 3: Cook the Pecan Filling
In a medium saucepan, whisk together brown sugar and cornstarch. Slowly whisk in the milk and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens—this usually takes about 6 to 8 minutes. Once thick, remove from heat and stir in butter, vanilla, and the toasted chopped pecans. Let the filling cool slightly before pouring it gently over the cream cheese layer.

Step 4: Add the Topping
Once your pecan filling has set a bit (it should be warm, not hot), carefully spread the whipped topping across the top. Use a spatula to smooth it out evenly.

Step 5: Chill and Serve
Top with more chopped pecans for a final crunch, then refrigerate the entire dish for at least 4 hours (overnight is even better). When you’re ready to serve, cut into squares and enjoy a chilled, creamy slice of dessert heaven.

HELPFUL TIPS:

• Make it ahead: This dessert is even better the next day, once the layers have had time to set and the flavors meld together.
• Toast those pecans: A quick toast in the oven brings out a deeper, nuttier flavor that really elevates the dessert.
• Use a sharp knife: For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.
• Keep it cold: This dish needs to stay chilled to hold its layers, so it’s best served straight from the fridge.

DETAILS:

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 40 minutes (includes chilling)
• Yield: 12 servings
• Category: Dessert
• Method: No-bake, chilled
• Cuisine: American (Southern-inspired)
• Diet: Vegetarian

NOTES:

• You can substitute homemade whipped cream for store-bought topping—just make sure it’s whipped to stiff peaks so it holds up.
• Add a sprinkle of cinnamon or nutmeg for a warm spice twist.
• If you like a firmer pecan filling, let it chill slightly longer before layering.

NUTRITIONAL INFORMATION (per serving – estimate):

• Calories: 420
• Fat: 28g
• Carbohydrates: 38g
• Sugar: 24g
• Protein: 5g
• Fiber: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make this dessert ahead of time?
Absolutely. It actually tastes even better the next day once it’s had time to set completely.

Can I freeze pecan pie lasagna?
Yes, you can freeze it for up to a month. Just wrap it tightly in plastic wrap and foil. Thaw in the fridge before serving.

Do I have to use graham cracker crust?
Not at all! You can swap it for crushed vanilla wafers or even shortbread cookies for a different base flavor.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 5 days. Keep it chilled until ready to serve. If you’re freezing it, wrap tightly and consume within 30 days for best taste.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Nutella Cheesecake Bars
• Raspberry Chocolate Chip Cookies
• Crumbl Pecan Pie Cookies Recipe: A Slice of Comfort in Every Bite
• Brown Sugar Pecan Pie Cheesecake

CONCLUSION

Whether you’re looking for a twist on a holiday classic or just want to treat yourself to something spectacular, Pecan Pie Lasagna is the answer. It’s creamy, nutty, sweet, and chilled to perfection—all the things a great dessert should be. Serve it at your next gathering, and watch the compliments roll in. It’s one of those desserts that feels fancy but is surprisingly easy to make, and that’s a win in any kitchen.

Print