Pecan Pie Lasagna No Bake

Bring a crowd-pleasing slice of southern comfort to your table with this no-bake pecan pie lasagna. Lush cream cheese, a nutty caramel layer, and a crisp graham cracker base create the taste of classic pecan pie in easy-to-serve dessert bars. The best part is you do not even need to turn on your oven. It is a Thanksgiving favorite in my family and perfect for any potluck that calls for something sweet and memorable.

My family first begged me to make this for a picnic and it vanished before anyone could ask for seconds. Now I keep pecans in my pantry all year just for this recipe.

Ingredients

• Graham cracker crumbs: bring a warm honey flavor and crunchy texture as the base
• Granulated sugar: sweetens the crust and helps it set
• Unsalted butter: holds the crust together and adds richness. Look for a high-fat content for a softer bite
• Cream cheese: is the foundation of the creamy middle layer. I use full-fat for the smoothest texture
• Powdered sugar: blends quickly and keeps the filling ultra-creamy
• Whipped topping: adds airiness and lightness to the cream cheese layer. Chill before folding in for best lift
• Brown sugar: delivers that signature caramel depth in the pecan layer
• Light corn syrup: keeps the filling glossy and prevents sugar crystals
• Eggs: give the pecan filling its set structure. Use large eggs for consistent results
• Pecans: are essential for crunch and that unmistakable flavor. Buy whole and chop just before using for ultimate freshness
• Vanilla extract: rounds out the sweetness and aroma. Pure extract really shines here
• Salt: ties all the flavors together and keeps the sweetness in check

Instructions

Make the Crust:

Mix together graham cracker crumbs with granulated sugar and melted unsalted butter until the texture is like wet sand. Firmly press into an even layer in a nine by thirteen inch dish and chill for about ten minutes so it sets

Prepare the Cream Cheese Layer:

Beat cream cheese on medium speed until it is completely soft and lump free. Mix in powdered sugar and vanilla until just combined. Fold in whipped topping gently to keep the mixture airy. Spread evenly over the chilled crust and smooth with a spatula

Cook the Pecan Filling:

In a medium saucepan combine brown sugar light corn syrup and unsalted butter over medium heat. Stir until the mixture bubbles then remove from the heat. Whisk in beaten eggs quickly so they do not scramble. Add chopped pecans vanilla extract and a pinch of salt. Let this mixture cool to room temperature before adding to the dish

Layer and Assemble:

Pour the cooled pecan mixture over the cream cheese layer. Spread it gently and evenly so every piece gets plenty of pecans. Cover the dish with plastic wrap and refrigerate for a minimum of four hours or overnight so the layers can set

Serve:

Slice into bars using a sharp knife warmed in hot water for clean edges. These are best served cold and can be topped with more whipped topping if you want an extra creamy touch

Pecans are always my favorite part and they make the kitchen smell incredible as the brown sugar mixture cools. Watching my grandparents sneak extra pecans into their piece is still my favorite memory from family dinners.

Storage and Leftover Tips

Cover leftover bars tightly and store them in the refrigerator. They will keep for up to four days and the flavor gets deeper as it sits. If you want to freeze individual slices wrap well in plastic and place in a freezer bag. Let thaw overnight before serving for best texture.

Easy Ingredient Swaps

Try using a chocolate cookie crust in place of graham crackers for a richer base. If you are out of whipped topping fold in softly beaten whipped cream instead. A splash of maple syrup along with the corn syrup can add another layer of autumn flavor.

Perfect Ways to Serve This

Serve these bars chilled direct from the fridge for clean layers and best texture. Dress them up with a dollop of extra whipped topping and a sprinkle of finely chopped toasted pecans. For holidays arrange on a platter with fresh berries or edible flowers for a festive touch.

The Story Behind This Recipe

I tried my first pecan pie lasagna at a church picnic years ago and could not believe how easy it was compared to a traditional pie. My aunt brought it every Thanksgiving after that and it became the signature family dessert. Bringing a tray of these bars always means a crowd around the dessert table at any gathering.

Adapting for Every Season

In spring top with fresh strawberries for a spin on strawberries and cream. For winter use pecan halves and extra brown sugar for a crunchy caramelized crust. Swap pecans for walnuts or hazelnuts for a change in flavor that makes this a year-round favorite.

Handy notes

This dessert is excellent for beginner bakers because there is no oven required. Use a glass dish for easy serving and neat layers. Resting overnight in the fridge makes for even cleaner slices.

What People Are Saying

Everyone who tries this asks for the recipe and it has become a favorite at potlucks because you can make it the day before. Friends say they love that it is less sticky and messy than a classic pecan pie.

Freezer Meal Conversion

Slice into bars and wrap each piece tightly before freezing. Label and date so you can pull out a treat whenever you crave that pecan pie fix. Thaw slices in the refrigerator to keep the creamy texture intact.

Use a hot knife for clean slices and wipe between each cut for bakery quality servings. Enjoy a slice with coffee or bring to your next potluck to impress a crowd.

Recipe Q&A

→ How do you keep the layers from mixing together?

Chill each layer before adding the next, ensuring stability and defined layers for easy slicing.

→ Can I use store-bought whipped topping?

Yes, store-bought whipped topping works well for a convenient creamy layer.

→ Is it necessary to toast the pecans?

Toasting pecans enhances flavor, but using un-toasted pecans saves time and still delivers great taste.

→ How long should it be refrigerated before serving?

Refrigerate for at least 4 hours, or overnight, to allow the dessert to fully set and flavors to blend.

→ Can this dessert be made ahead?

Yes, it can be prepared a day ahead and stored in the fridge until ready to serve.