Pecan Pie Lasagna No Bake (Printable Format)
Chilled layered dessert with pecans, creamy filling, and sweet graham cracker crust.
# Needed Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Cream Cheese Layer
04 -
8 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
1/2 teaspoon vanilla extract
07 -
1 cup whipped topping
→ Pecan Filling
08 -
1 cup packed brown sugar
09 -
1/2 cup light corn syrup
10 -
1/4 cup unsalted butter
11 -
2 large eggs, lightly beaten
12 -
1 1/2 cups chopped pecans
13 -
1/2 teaspoon vanilla extract
14 -
Pinch of salt
# Preparation Steps:
01 -
Combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Firmly press mixture into the bottom of a 9 by 13-inch dish to form an even layer. Refrigerate for 10 to 15 minutes to set.
02 -
Beat softened cream cheese until smooth. Mix in powdered sugar and vanilla extract until fully incorporated. Gently fold in whipped topping to achieve a light and creamy texture. Evenly spread the cream cheese mixture over the chilled crust.
03 -
In a saucepan over medium heat, combine brown sugar, light corn syrup, and unsalted butter. Stir and cook until the mixture is bubbling and sugar dissolves. Remove from heat. Gradually whisk in lightly beaten eggs, mixing thoroughly. Add chopped pecans, vanilla extract, and a pinch of salt, stirring to combine. Allow mixture to cool until lukewarm.
04 -
Pour the cooled pecan mixture evenly over the cream cheese layer. Smooth the top with a spatula for complete coverage.
05 -
Cover dish with plastic wrap and refrigerate for at least 4 hours or overnight until firm. For serving, slice into bars using a warm, sharp knife. Serve chilled, optionally garnished with additional whipped topping.
# Supplementary Details:
01 -
Allow the pecan mixture to cool before layering to prevent heat from softening the cream cheese layer.