Description
A delightful dessert that combines the layers of graham cracker crust, creamy filling, and gooey pecan pie topping, bringing the classic pecan pie experience to a lasagna form.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 cup brown sugar
- ½ cup light corn syrup
- ¼ cup unsalted butter
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup chopped pecans
- 2 cups whipped topping (for topping)
- Additional chopped pecans for garnish
Instructions
- Make the Graham Cracker Crust: Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Press firmly into a 9×13-inch dish and refrigerate.
- Whip Up the Cream Cheese Layer: Beat softened cream cheese until smooth, mix in powdered sugar, fold in whipped topping, and spread over the chilled crust.
- Cook the Pecan Pie Filling: In a saucepan, combine brown sugar, corn syrup, and butter. Cook until melted and gently boil. Remove from heat and stir in eggs, vanilla, salt, and pecans.
- Layer the Pecan Filling: Once cooled, spoon the pecan filling over the cream cheese layer.
- Add the Final Whipped Topping: Spread whipped topping over the pecan layer and garnish with chopped pecans.
- Chill and Set: Refrigerate for at least 4 hours or overnight before serving.
Notes
For added flavor, consider mixing in walnuts or almonds. Ensure the pecan filling cools before layering to maintain distinct layers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pecan pie, lasagna, dessert, creamy, autumn dessert