Pecan Pie Lasagna

Pecan Pie Lasagna is a rich, layered dessert that combines all the flavors I love from classic pecan pie with a luscious, creamy twist. With layers of buttery graham cracker crust, sweet cream cheese, caramel pecan filling, and whipped topping, this no-bake dessert feels indulgent yet surprisingly easy to make.

Why You’ll Love This Recipe

I love how this dessert gives me the nostalgic taste of pecan pie but in a fun, layered format that’s perfect for potlucks, holidays, or any time I want to impress without turning on the oven. The textures are incredible—from the crunch of the pecans to the silkiness of the cream cheese layer—and the flavors are pure comfort. It’s also a crowd-pleaser, and I can make it ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs
• Unsalted butter (melted)
• Cream cheese (softened)
• Powdered sugar
• Whipped topping (like Cool Whip)
• Caramel sauce
• Chopped pecans (toasted for extra flavor)
• Brown sugar
• Heavy cream
• Cornstarch or flour (to thicken the pecan layer)
• Vanilla extract
• Salt

Directions

1. I start by combining graham cracker crumbs and melted butter to make the crust, pressing it firmly into a baking dish. I chill this layer to firm it up.

2. For the cream cheese layer, I beat softened cream cheese with powdered sugar until smooth, then fold in some whipped topping before spreading it over the crust.

3. Next, I prepare the pecan pie filling by cooking brown sugar, heavy cream, and cornstarch together until thick, then stirring in chopped pecans, a touch of salt, and vanilla extract. I let it cool slightly before layering it over the cream cheese.

4. I finish with a generous layer of whipped topping and a final drizzle of caramel sauce with extra pecans sprinkled on top.

5. I chill the lasagna for at least 4 hours (or overnight) to let everything set up perfectly before slicing and serving.

Servings and timing

This recipe serves about 12 people and takes around 30 minutes to prepare, plus at least 4 hours of chilling time in the refrigerator.

Variations

• I sometimes swap out the graham cracker crust for crushed vanilla wafers or shortbread cookies for a different flavor base.

• For a chocolate twist, I mix in some mini chocolate chips or add a drizzle of chocolate sauce with the caramel.

• I can make it semi-sweet by cutting down the sugar in the cream cheese layer.

• To make it gluten-free, I use gluten-free graham crackers or cookie crumbs for the crust.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 5 days. Since it’s a chilled dessert, I don’t reheat it—I just slice and serve it cold straight from the fridge. It actually tastes even better after a day or two as the layers meld together.

FAQs

Can I make Pecan Pie Lasagna ahead of time?

Yes, I usually make it a day in advance. It needs time to set up in the fridge, and the flavors deepen beautifully overnight.

Can I freeze Pecan Pie Lasagna?

Yes, I can freeze it. I wrap it tightly and store it for up to 1 month. When I’m ready to serve, I thaw it in the fridge overnight.

Do I have to toast the pecans?

Toasting brings out a deeper, nuttier flavor, so I highly recommend it. But if I’m short on time, I use raw pecans and it still tastes great.

Can I use homemade whipped cream instead of store-bought?

Absolutely. I whip heavy cream with a little powdered sugar until stiff peaks form and use it in place of whipped topping.

What kind of caramel sauce should I use?

I usually go for a thick, rich caramel—either store-bought or homemade. As long as it’s pourable and sweet, it works beautifully.

Conclusion

Pecan Pie Lasagna is one of those show-stopping desserts that’s as comforting as it is elegant. I love how the layers come together to create something rich, sweet, and satisfying without being overly complicated. Whether it’s for a holiday table or a cozy weekend treat, this dessert is always a hit.