Pecan Pie Lasagna – A No-Bake Southern-Inspired Layered Dessert You’ll Crave All Year Long 🍰😋
If you love the sweet, nutty decadence of a classic pecan pie but want something cool, creamy, and perfect for sharing, this Pecan Pie Lasagna is about to be your new favorite dessert. It’s a no-bake layered dessert that brings all the flavors of a Southern pecan pie—brown sugar, buttery crust, and toasted pecans—into a chilled, dreamy lasagna-style treat. This dessert is rich but balanced with creamy layers, and because it’s served cold, it’s a total showstopper for potlucks, holidays, or warm-weather gatherings. Whether you’re a pecan pie fanatic or just want to try a unique twist on a layered dessert, this recipe delivers all the flavor with none of the fuss.
Ingredients
For the Crust Layer
• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
For the Cream Cheese Layer
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping (Cool Whip), thawed
For the Pecan Filling Layer
• 1 cup packed brown sugar
• ½ cup light corn syrup
• ¼ cup unsalted butter
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans
For the Whipped Topping Layer
• 2 cups whipped topping (Cool Whip)
• Extra chopped pecans for garnish
How to Make Pecan Pie Lasagna
In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust layer. Chill in the fridge for at least 15 minutes while you prepare the next layer. Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Fold in the whipped topping gently until well combined. Spread this mixture evenly over the chilled graham cracker crust. Place back in the fridge to set. In a medium saucepan over medium heat, combine brown sugar, corn syrup, butter, and lightly beaten eggs. Stir constantly and cook until the mixture begins to thicken and bubble slightly—about 5–7 minutes. Remove from heat and stir in the vanilla extract and chopped pecans. Let it cool to room temperature. Once cooled, gently spread the pecan pie filling over the cream cheese layer. Smooth it out evenly using a spatula. Spread the final layer of whipped topping evenly over the pecan filling. Sprinkle with extra chopped pecans for garnish. Cover and chill the lasagna for at least 4 hours, or overnight, to set properly. Use a sharp knife to slice into squares and serve cold.
Chef’s Tips
Use real graham crackers and crush them yourself for the best texture. Soften the cream cheese fully for a smooth, lump-free cream layer. Cool the pecan filling completely before spreading to avoid melting the cream layer. Make it a day ahead—the flavors are even better the next day. Top with a drizzle of caramel sauce or melted chocolate for extra decadence.
Serving Suggestions
Perfect with a cup of coffee or sweet tea. Serve in individual mini dessert cups for parties. Pair with a scoop of vanilla ice cream for a double treat. Garnish with a mint leaf for color contrast.
What Chefs Say About This Recipe
Gordon Ramsay – “A creative no-bake twist on a pecan pie. Smart, rich, and beautifully layered.”
Ina Garten – “Pecan Pie Lasagna takes Southern comfort to another level. I love it for entertaining.”
Jamie Oliver – “Brilliantly indulgent and ridiculously easy to make. This one’s a keeper.”
Martha Stewart – “It’s an elegant, crowd-friendly dessert that tastes as good as it looks.”
Bobby Flay – “If pecan pie and cheesecake had a baby, this would be it. Absolutely delicious.”
10 Frequently Asked Questions (FAQs)
- Can I make it without eggs? Yes, skip the cooked pecan layer and mix chopped pecans with caramel sauce as a shortcut.
- Can I freeze pecan pie lasagna? Yes, freeze before adding the final topping layer. Thaw in the fridge overnight.
- Can I use a different crust? Absolutely. Try a vanilla wafer or shortbread cookie crust.
- What if I don’t have Cool Whip? Use homemade whipped cream, but stabilize it with powdered sugar.
- Can I make it gluten-free? Yes, use gluten-free graham crackers for the crust.
- Can I add chocolate? Definitely! Add mini chocolate chips to the cream cheese layer or drizzle on top.
- Is this good for the holidays? Perfect! It’s a make-ahead dessert that everyone will love.
- How long does it last in the fridge? Up to 4 days, covered tightly.
- Can I add bourbon to the pecan layer? Yes, 1 tablespoon of bourbon adds amazing depth.
- Can I serve it warm? It’s best served cold, but let it sit at room temperature for a few minutes if preferred.
Nutritional Information (Per Serving)
Calories: 430
Carbohydrates: 42g
Protein: 5g
Fat: 29g
Saturated Fat: 12g
Sugar: 28g
Fiber: 2g
Sodium: 180mg
Storage and Leftovers
Refrigerate: Store tightly covered in the fridge for up to 4 days
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator
Reheat: Not recommended; this is best served chilled
Related Recipes You’ll Love
No-Bake Chocolate Éclair Cake
Reese’s Dessert Cups
Oreo Cheesecake Bites
Caramel Apple Dessert Cups
Conclusion
Pecan Pie Lasagna is a genius no-bake dessert that captures everything we love about traditional pecan pie—and makes it even easier to share. With layers of buttery graham cracker crust, creamy vanilla cheesecake filling, rich pecan topping, and fluffy whipped cream, it’s a slice of Southern comfort you’ll crave again and again. Don’t lose this recipe—it’s the kind of dish that disappears fast and earns a permanent spot on your dessert table. 🍰🥰