Description
Pecan Pie Lasagna: Indulgent layers of pecans, cream cheese, and whipped cream. A decadent dessert that is quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 2½ cups (300g) graham cracker crumbs
- ½ cup (113g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- ½ teaspoon cinnamon
- 16 oz (450g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, whipped to stiff peaks
- 2 (3.4 oz) packages instant butterscotch pudding mix
- 3 cups (720ml) cold milk
- 2 cups (200g) chopped pecans
- ¼ cup (50g) brown sugar
- 2 tablespoons butter
- 2 cups (480ml) heavy whipping cream
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- Caramel sauce for drizzling
Instructions
- Step 1: Prepare the Crust In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9×13-inch baking dish, creating an even layer. Place in the refrigerator to chill while preparing the next layers.
- Step 2: Make the Cream Cheese Layer In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add powdered sugar and vanilla extract, continuing to beat until well combined. Gently fold in the whipped heavy cream until fully incorporated. Spread this mixture evenly over the chilled graham cracker crust.
- Step 3: Create the Pudding Layer In another bowl, whisk together the butterscotch pudding mixes and cold milk for 2 minutes until the mixture begins to thicken. Pour this over the cream cheese layer, spreading it evenly with a spatula. Return the dish to the refrigerator for about 15 minutes to allow the pudding layer to set slightly.
- Step 4: Prepare the Candied Pecans While the layers are chilling, melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped pecans and brown sugar, stirring constantly for 3-4 minutes until the pecans are coated and the sugar has caramelized. Spread on parchment paper to cool completely.
- Step 5: Add the Final Touches Whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this layer over the set pudding. Sprinkle the cooled candied pecans evenly across the top and drizzle with caramel sauce. Refrigerate your pecan pie lasagna for at least 4 hours, preferably overnight.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 590 calories per serving
- Sugar: 31 grams
- Sodium: 410 mg
- Fat: 43 grams
- Saturated Fat: 22 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 47 grams
- Fiber: 2 grams
- Protein: 7 grams
- Cholesterol: 125 mg