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Pecan Pie Lasagna – Layers of Sweet, Nutty Perfection
Ingredients:
For the Crust Layer:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (Cool Whip), thawed
For the Pecan Filling Layer:
1 cup packed brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter
2 large eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
For the Whipped Topping Layer:
1 1/2 cups whipped topping (Cool Whip)
1/4 cup chopped pecans for garnish
Caramel sauce for drizzling
Directions:
Prepare the Crust Layer:
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Refrigerate for 20 minutes to set.
Make the Cream Cheese Layer:
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping. Spread the mixture evenly over the chilled crust and refrigerate.
Prepare the Pecan Filling Layer:
In a medium saucepan, combine the brown sugar, corn syrup, butter, and beaten eggs over medium heat. Cook, stirring constantly, until the mixture thickens slightly (about 5 minutes). Remove from heat and stir in the vanilla extract and chopped pecans. Let cool slightly.
Add the Pecan Filling Layer:
Spread the pecan filling evenly over the cream cheese layer. Refrigerate for at least 30 minutes to firm up.
Finish with Whipped Topping:
Spread the remaining whipped topping evenly over the pecan layer. Garnish with chopped pecans and a drizzle of caramel sauce.
Chill and Serve:
Refrigerate the lasagna for at least 2-3 hours (or overnight) to allow the layers to set. Slice and serve chilled.
Prep Time: 25 minutes | Chill Time: 3 hours | Total Time: 3 hours 25 minutes
Kcal: 450 kcal | Servings: 12 servings
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