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Pecan pie lasagna layers create an easy and delicious dessert dream.

Pecan Pie Lasagna

Avatar photoAmelia 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.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
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 (9x13 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 9x13 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.