Description
Creamy no-bake Pecan Pie Lasagna with buttery graham cracker crust, fluffy cheesecake filling, rich pecan pie pudding, and whipped topping. Perfect for holidays and family gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 2 tbsp brown sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 3 cups whipped topping
- 1 cup packed brown sugar
- 1/2 cup cornstarch
- 4 egg yolks
- 2 cups whole milk
- 3 tbsp butter
- 1 1/2 cups chopped pecans
- Pecan halves for garnish
Instructions
1. Mix graham cracker crumbs, melted butter and brown sugar. Press into a 9×13-inch dish and chill 15 minutes.
2. Beat cream cheese until smooth. Add powdered sugar and vanilla. Fold in 1 cup whipped topping.
3. Spread cheesecake mixture over crust.
4. Whisk brown sugar, cornstarch, egg yolks and milk in a saucepan. Cook until thick.
5. Stir in butter, vanilla and chopped pecans. Cool for 20 minutes.
6. Spread pecan mixture over cheesecake layer.
7. Top with remaining whipped topping.
8. Decorate with pecan halves.
9. Refrigerate at least 4 hours before slicing.
Notes
- Overnight chilling gives the cleanest slices.
- Toast pecans for deeper flavor.
- Store refrigerated for up to 4 days.
- Freeze without whipped topping for best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Pecan Pie Lasagna, No Bake Dessert, Holiday Dessert, Thanksgiving Dessert