Hey y’all! If you’re looking for a dessert that combines creativity with classic Southern flavors, this Pecan Pie Lasagna is exactly what you need. It’s rich, nutty, and layered with creamy goodness—perfect for holiday gatherings, family dinners, or when you just want to indulge. Let’s get cooking!
Why You’ll Love This Pecan Pie Lasagna
- It’s a unique twist on traditional desserts that’s sure to impress.
- The combination of nutty pecans and creamy layers is irresistible.
- Perfect for serving a crowd with ease and style.
- Simple, straightforward steps make it accessible for all baking skill levels.
- A great make-ahead dessert that gets better as it sits.
Ingredients for Pecan Pie Lasagna
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 1 cup chopped pecans
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping, thawed
- 1 package (5.1 oz) instant vanilla pudding mix
- 2 cups cold milk
- ¼ cup caramel sauce
Directions to Make Pecan Pie Lasagna
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9×13 inch baking dish.
- Bake for 10 minutes, then allow to cool completely.
Create the Cream Cheese Layer
- In a large mixing bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in half of the whipped topping.
- Spread the cream cheese mixture over the cooled crust.
Make the Pudding Layer
- In another bowl, whisk the instant vanilla pudding mix with cold milk until thickened.
- Spread the pudding over the cream cheese layer.
Top and Serve
- Spread the remaining whipped topping over the pudding layer.
- Sprinkle chopped pecans on top and drizzle with caramel sauce.
- Chill for at least 4 hours or overnight for best results.
Notes
- For a crunchier texture, toast the pecans before using them. Check out this guide on toasting nuts.
- If you prefer a less sweet dessert, reduce the powdered sugar by half.
Variations
- Chocolate Pecan Pie Lasagna: Add a layer of chocolate ganache between the pudding and whipped topping.
- Pumpkin Pecan Pie Lasagna: Mix in 1 cup of pumpkin puree with the cream cheese layer for a fall twist.
- Gluten-Free Version: Use gluten-free graham crackers for the crust.
Required Equipment
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer
- Whisk
Storage Instructions
Store the pecan pie lasagna in the refrigerator covered with plastic wrap for up to 5 days. For extended storage, freeze for up to 1 month, but note that the texture may slightly change.
Suggested Pairings
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A cup of coffee or a glass of milk makes a perfect companion.
Pro Tips
- Ensure the cream cheese is softened to avoid lumps. Learn how to soften cream cheese quickly from this resource.
- Let the lasagna chill overnight for the best flavor meld.
- Use a sharp knife dipped in hot water to cut clean slices.
FAQ
- Can I make Pecan Pie Lasagna ahead of time? Yes, it’s actually better when made a day in advance!
- What if I don’t like pecans? Substitute with walnuts or almonds for a different nutty flavor.
- Can I use homemade pudding? Absolutely, homemade pudding can be used for a more personalized touch.