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Deliciously Easy Pecan Pie Lasagna

A no-bake layered dessert capturing all the rich, nutty flavors of classic pecan pie in a creamy, dreamy lasagna form—perfect for holidays, potlucks, or any cozy occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert, No-Bake
Cuisine American
Servings 9 servings
Calories 450 kcal

Equipment

  • 9x9-inch Dish
  • Medium bowl
  • Mixing bowl
  • Saucepan
  • Spatula

Ingredients
  

For the Crust Layer

  • 1.5 cups graham cracker crumbs forms a buttery, crunchy base
  • 0.33 cup granulated sugar adds sweetness and binds crumbs
  • 0.5 cup unsalted butter melted, brings richness and holds crust

For the Cream Cheese Layer

  • 8 oz cream cheese softened, silky and tangy layer
  • 1 cup powdered sugar sweetens and smooths
  • 1 tsp vanilla extract adds warmth and depth
  • 1 cup whipped topping (Cool Whip) thawed, lightens cream cheese

For the Pecan Filling Layer

  • 1 cup packed brown sugar rich molasses flavor
  • 0.5 cup light corn syrup classic chewiness and shine
  • 4 tbsp unsalted butter adds creaminess and depth
  • 2 large eggs beaten, helps thicken and bind filling
  • 1 tsp vanilla extract enhances nutty, sweet flavor
  • 1.5 cups chopped pecans for crunch and nuttiness

For the Whipped Topping Layer & Garnish

  • 1.5 cups whipped topping (Cool Whip) to finish the dessert with light creaminess
  • 0.25 cup chopped pecans for garnish and extra crunch
  • caramel sauce for drizzling a sweet, sticky finish

Instructions
 

  • Step 1: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly coated and mixture holds when pressed. Press firmly into bottom of a 9x9-inch dish. Refrigerate to chill.
  • Step 2: In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract; mix until silky. Gently fold in thawed whipped topping. Spread evenly over chilled crust. Return to fridge to chill.
  • Step 3: In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until butter melts and mixture is smooth. Slowly whisk in beaten eggs and vanilla extract. Stir constantly for about 5 minutes until filling thickens slightly. Remove from heat and stir in chopped pecans. Let cool slightly.
  • Step 4: When pecan filling is warm but not hot, spread evenly over cream cheese layer carefully to keep layers distinct.
  • Step 5: Spread remaining whipped topping over pecan filling layer. Sprinkle chopped pecans on top and drizzle caramel sauce generously over the dessert.
  • Step 6: Refrigerate pecan pie lasagna for at least 4 hours or overnight to let flavors meld and layers set. Cut into squares and serve chilled.

Notes

Make ahead by preparing crust and cream cheese layers a day before, then add pecan filling and topping on serving day. Store covered in refrigerator for up to 4-5 days. Avoid freezing to maintain texture. Try substitutions like vanilla wafers for crust, homemade whipped cream, or toasted walnuts for variety.
Keyword Holiday, Layered Dessert, No-Bake, Pecan Pie