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Pecan Pie Lasagna Recipe with layers of graham cracker, cheesecake, and pecan filling

Pecan Pie Lasagna

This no-bake Pecan Pie Lasagna is a decadent dessert with layers of creamy pecan filling, graham cracker crust, and whipped topping.
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Prep Time 20 minutes
Chilling Time 2 hours 40 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 410 kcal

Equipment

  • Mixing Bowls
  • 9x13 Baking Dish

Ingredients
  

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup butter melted

Pecan Pie Layer

  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 2 tbsp butter melted
  • 1 1/2 cups pecans chopped

Cream Cheese Layer

  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping

Instructions
 

  • In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a 9x13 dish to form the crust. Chill for 10 minutes.
  • In a saucepan, combine brown sugar, corn syrup, and butter. Heat until sugar is dissolved. Stir in pecans and set aside to cool slightly.
  • Pour pecan mixture over the chilled crust and spread evenly.
  • In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped topping.
  • Spread the cream cheese mixture over the pecan layer evenly.
  • Refrigerate for at least 3 hours before serving.

Notes

For extra crunch, toast the pecans before adding them to the pecan pie layer.
Keyword No-Bake Dessert, Pecan Pie