Pecan Pie Lasagna Recipe
Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping (e.g., Cool Whip), divided
- 1 cup chopped pecans, toasted
- 1 cup caramel sauce (store-bought or homemade)
- 1/2 cup chocolate chips (optional)
For the pecan pie layer:
- 1 cup pecans, roughly chopped
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Prepare the crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
- Chill in the refrigerator while preparing the filling.
- Make the cream cheese layer:
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold in half of the whipped topping until well combined.
- Spread this mixture evenly over the chilled crust.
- Prepare the pecan pie layer:
- In a saucepan, combine brown sugar, corn syrup, butter, vanilla extract, and salt. Heat over medium heat, stirring until the mixture is smooth and slightly thickened (about 3-5 minutes).
- Remove from heat and stir in the chopped pecans. Let cool slightly.
- Assemble the lasagna:
- Drizzle half of the caramel sauce over the cream cheese layer.
- Sprinkle half of the toasted pecans over the caramel.
- Pour the pecan pie mixture evenly over the top.
- Add the remaining whipped topping as the final layer.
- Drizzle with the remaining caramel sauce and sprinkle with chocolate chips (if using) and the rest of the toasted pecans.
- Chill and serve:
- Refrigerate for at least 4 hours or overnight to allow the layers to set.
- Slice into squares and serve chilled.
This dessert is rich, decadent, and perfect for holidays or special occasions. Enjoy! 🥧🍫