PECAN PIE LASAGNA HEAVEN

Okay, friend, let’s be honest: sometimes you want pecan pie, but you *also* want something a little…extra. Tired of the same old slices? Get ready, because we’re about to embark on a dessert adventure that will blow your mind. I’m talking about Pecan Pie Lasagna – Easy Dessert Dream, and trust me, it’s as amazing as it sounds. Prepare to create a layered masterpiece that’s both decadent and surprisingly simple to make!

Gathering Your Heavenly Ingredients

Before we start assembling this delicious dream, let’s make sure we have all the necessary components. Don’t worry, it’s mostly stuff you probably already have!

For the Cookie Crust Layers:

• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
• 1 large egg yolk
• 2-4 tablespoons ice water

For the Cream Cheese Layer:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

For the Pecan Pie Filling:

• 1 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup light corn syrup
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups pecan halves or pieces

For the Optional Garnish:

• Whipped cream
• Chopped pecans

Step-by-Step to a Slice of Paradise

Let’s get down to the fun part! I’ll walk you through each step to create this show-stopping dessert.

Making the Cookie Crust:

1. In a large bowl, whisk together the flour, brown sugar, and salt.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Add this mixture to the flour mixture and stir until just combined. Add more ice water, 1 tablespoon at a time, if needed, until the dough comes together.
4. Divide the dough into three equal portions. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 350°F (175°C).
6. On a lightly floured surface, roll out one disc of dough into a rectangle slightly larger than your baking dish (approximately 9×13 inches). Transfer the dough to the baking dish, pressing it gently into the bottom. Trim any excess dough.
7. Repeat with the remaining two discs of dough, placing them on baking sheets lined with parchment paper. Dock the dough with a fork (poke holes all over) to prevent it from puffing up during baking.
8. Bake the cookie crust in the baking dish for 15-20 minutes, or until lightly golden brown. Bake the other two cookie crust layers on the baking sheets for 12-15 minutes, or until lightly golden brown.
9. Let all the cookie crust layers cool completely before assembling.

Making the Cream Cheese Layer:

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the powdered sugar and vanilla extract and beat until well combined.
3. Gradually add the heavy cream and beat until the mixture is light and fluffy.

Making the Pecan Pie Filling:

1. In a medium bowl, whisk together the melted butter, brown sugar, and corn syrup.
2. Add the beaten eggs, vanilla extract, and salt and whisk until well combined.
3. Stir in the pecan halves or pieces.

Assembling the Pecan Pie Lasagna:

1. Spread half of the cream cheese layer evenly over the baked cookie crust in the baking dish.
2. Carefully place one of the baked cookie crust layers on top of the cream cheese layer.
3. Pour half of the pecan pie filling evenly over the cookie crust layer.
4. Place the remaining baked cookie crust layer on top of the pecan pie filling.
5. Spread the remaining cream cheese layer evenly over the top cookie crust layer.
6. Pour the remaining pecan pie filling evenly over the cream cheese layer.
7. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Serving and Garnish:

1. Before serving, garnish with whipped cream and chopped pecans, if desired.
2. Cut into squares and serve chilled. Prepare to be amazed!

Troubleshooting: My Cookie Crust is Cracking!

Don’t panic! Cookie crusts can be a little temperamental. Cracking usually happens if the dough is too dry or overworked. Make sure you add enough ice water, a tablespoon at a time, until the dough just comes together. Also, avoid over-mixing the dough. If your crust cracks after baking, don’t worry – the cream cheese and pecan pie filling will help to hold it together.

Why This Pecan Pie Lasagna is a Game Changer

Okay, so beyond the obvious (it’s pecan pie…in lasagna form!), this dessert is a winner because of its textures. You’ve got the crisp, buttery cookie crust, the smooth, tangy cream cheese layer, and the gooey, nutty pecan pie filling. It’s a symphony of deliciousness in every bite! Plus, it’s a fantastic make-ahead dessert, which is always a bonus when you’re entertaining.

Spice It Up! Variations to Try

Feeling adventurous? Let’s tweak this masterpiece! Try adding a pinch of cinnamon or nutmeg to the pecan pie filling for a warm, spicy flavor. You could also use different nuts, like walnuts or almonds, instead of pecans. Or, for a chocolatey twist, drizzle melted chocolate over the finished lasagna. The possibilities are endless!

Serving Suggestions: Make it a Moment

This Pecan Pie Lasagna is perfect for holidays, potlucks, or any special occasion. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-indulgent treat. It also pairs well with a cup of coffee or a glass of sweet tea. Honestly, it’s good enough to eat all on its own!

Other Dessert Dream Recipes to Explore

If you’re loving the layered dessert vibe, you have to check out my BANANA PUDDING CHEESECAKE. It’s creamy, dreamy, and oh-so-delicious. Or, if you’re craving something with a little bit of spice, you might enjoy my APPLE CIDER CHEESECAKE COOKIES. They are perfect for fall!

For a twist on classic cheesecake, you could also try my SUGAR COOKIE CHEESECAKE, a perfect combination of two favorite desserts! Alternatively, if you love cookies, you could try my PECAN PIE COOKIES for a smaller, equally delicious treat.

If you are looking for something a bit different, you might like to try my CHURRO CHEESECAKE. If you’re a chocolate lover, you’ll absolutely adore the Chocolate Swirl Cheesecake. The rich chocolate and creamy cheesecake are a match made in heaven!

Storage Tips: Keeping the Dream Alive

This Pecan Pie Lasagna is best stored in the refrigerator, covered tightly with plastic wrap. It will keep for up to 3-4 days. The cookie crust may soften slightly over time, but it will still be delicious! I don’t recommend freezing it, as the texture of the cream cheese layer may change.

Final Thoughts: Go Forth and Bake!

So, there you have it – my Pecan Pie Lasagna recipe! It’s a show-stopping dessert that’s surprisingly easy to make. Don’t be intimidated by the layers; just follow the steps, and you’ll be rewarded with a slice of pure dessert heaven. Now, go forth and bake! I can’t wait to hear how it turns out for you. Happy baking, friend!

Pecan Pie Lasagna

Amelia Chen-Morrison

This Pecan Pie Lasagna is a decadent layered dessert with a crisp cookie crust, creamy cream cheese filling, and gooey pecan pie topping. It’s a show-stopping dessert that’s surprisingly easy to make and perfect for holidays or special occasions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 650 kcal

Equipment

• Large bowl
• Whisk
• Pastry blender or fingertips
• Small bowl
• Plastic Wrap
• Refrigerator
• Oven
• Rolling Pin
• Lightly floured surface
• Baking dish (9×13 inches)
• Parchment paper
• Baking sheets
• Fork
• Electric mixer
• Medium bowl
• Spatula
• Knife

Ingredients

  

• 2 cups all-purpose flour
• ½ cup packed light brown sugar
• ½ teaspoon salt
• 1 large egg yolk
• 2-4 tablespoons ice water
• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup heavy cream
• 1 cup packed light brown sugar
• ¼ cup light corn syrup
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 cups pecan halves or pieces
• Whipped cream optional
• Chopped pecans optional

Instructions

 

• **Making the Cookie Crust:**
• 1. In a large bowl, whisk together the flour, brown sugar, and salt.
• 2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• 3. In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Add this mixture to the flour mixture and stir until just combined. Add more ice water, 1 tablespoon at a time, if needed, until the dough comes together.
• 4. Divide the dough into three equal portions. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• 5. Preheat your oven to 350°F (175°C).
• 6. On a lightly floured surface, roll out one disc of dough into a rectangle slightly larger than your baking dish (approximately 9×13 inches). Transfer the dough to the baking dish, pressing it gently into the bottom. Trim any excess dough.
• 7. Repeat with the remaining two discs of dough, placing them on baking sheets lined with parchment paper. Dock the dough with a fork (poke holes all over) to prevent it from puffing up during baking.
• 8. Bake the cookie crust in the baking dish for 15-20 minutes, or until lightly golden brown. Bake the other two cookie crust layers on the baking sheets for 12-15 minutes, or until lightly golden brown.
• 9. Let all the cookie crust layers cool completely before assembling.
• **Making the Cream Cheese Layer:**
• 1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• 2. Add the powdered sugar and vanilla extract and beat until well combined.
• 3. Gradually add the heavy cream and beat until the mixture is light and fluffy.
• **Making the Pecan Pie Filling:**
• 1. In a medium bowl, whisk together the melted butter, brown sugar, and corn syrup.
• 2. Add the beaten eggs, vanilla extract, and salt and whisk until well combined.
• 3. Stir in the pecan halves or pieces.
• **Assembling the Pecan Pie Lasagna:**
• 1. Spread half of the cream cheese layer evenly over the baked cookie crust in the baking dish.
• 2. Carefully place one of the baked cookie crust layers on top of the cream cheese layer.
• 3. Pour half of the pecan pie filling evenly over the cookie crust layer.
• 4. Place the remaining baked cookie crust layer on top of the pecan pie filling.
• 5. Spread the remaining cream cheese layer evenly over the top cookie crust layer.
• 6. Pour the remaining pecan pie filling evenly over the cream cheese layer.
• 7. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
• **Serving and Garnish:**
• 1. Before serving, garnish with whipped cream and chopped pecans, if desired.
• 2. Cut into squares and serve chilled.

Notes

For best results, ensure the butter for the cookie crust is very cold. This will create a flakier crust. If the cookie crust cracks after baking, don’t worry – the cream cheese and pecan pie filling will help to hold it together. For a richer flavor, toast the pecans before adding them to the filling. Store leftovers in the refrigerator for up to 3 days. The cookie crust may soften slightly over time.