Pecan Pie Lasagna Recipe

 

Ingredients:

• For the crust layer:
  • 1 1/2 cups crushed graham crackers (about 10-12 crackers)
  • 1/2 cup melted butter
  • 1/4 cup brown sugar (optional)
• For the pecan pie filling:
  • 1 cup chopped pecans
  • 1/2 cup corn syrup (light or dark)
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
  • Pinch of salt
• For the cream cheese layer:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
• For the topping:
  • 1 cup chopped pecans (to sprinkle on top)
  • Optional: Whipped cream or extra caramel drizzle

Instructions:

1. Prepare the crust:
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, mix the crushed graham crackers, melted butter, and brown sugar (if using). Stir until combined and the mixture is crumbly.
   • Press the graham cracker mixture into the bottom of a 9×13-inch baking dish to form an even crust layer.
   • Bake for about 10 minutes until golden brown. Remove from the oven and allow to cool completely.
2. Make the pecan pie filling:
   • In a medium saucepan, combine the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt.
   • Stir continuously over medium heat until the mixture thickens slightly (about 5-7 minutes). Be careful not to let it boil.
   • Once thickened, remove from the heat and stir in the chopped pecans.
   • Let the pecan pie mixture cool to room temperature, and then spread it evenly over the cooled graham cracker crust. Refrigerate while you make the next layer.
3. Prepare the cream cheese layer:
   • In a large mixing bowl, beat the softened cream cheese, heavy cream, powdered sugar, and vanilla extract together until smooth and creamy.
   • Spread the cream cheese mixture evenly over the pecan pie layer, smoothing it out with a spatula.
4. Assemble the lasagna:
   • Once the cream cheese layer is in place, top the dessert with the remaining chopped pecans. You can lightly toast the pecans beforehand for extra flavor.
   • For an optional touch, you can drizzle caramel sauce over the top or add a dollop of whipped cream.
5. Chill and serve:
   • Refrigerate the pecan pie lasagna for at least 4 hours (or overnight) to allow the layers to set and the flavors to meld.
   • Slice and serve chilled!

Tips for Success:

1. Crust Alternative: If you don’t have graham crackers, you can substitute with crushed shortbread cookies or even crushed pecans for a more nutty flavor.
2. Pecan Substitutes: If you’re not a fan of pecans, you can use walnuts or almonds for the pie filling, though it will change the flavor slightly.
3. Make-Ahead: This dessert is great for making ahead of time. In fact, letting it sit overnight helps the flavors meld together. Just be sure to cover it tightly while it chills.
4. Texture: The pecan pie layer will have a gooey, caramel-like consistency. If you’d prefer a firmer texture, try using less corn syrup or adding a bit of flour to the filling, but this may alter the traditional pecan pie flavor.

Frequently Asked Questions (FAQs):

1. Can I use store-bought caramel sauce?
   • Yes! Store-bought caramel sauce works great for drizzling on top, but you can also make your own if you prefer.
2. Can I make this without eggs?
   • Yes, you can make an egg-free version by using a substitute like cornstarch or a vegan egg replacement (such as a flax egg). The texture might differ slightly, but it should still work.
3. How long can I store Pecan Pie Lasagna?
   • This dessert can be stored in the refrigerator for up to 3-4 days. Just make sure it’s well-covered to keep it fresh.
4. Can I freeze Pecan Pie Lasagna?
   • Freezing is not recommended for this dessert, as the cream cheese layer may become watery once thawed. It’s best enjoyed fresh or within a few days of making it.

Enjoy your Pecan Pie Lasagna! It’s a rich, indulgent treat with all the flavors of classic pecan pie, layered in a fun, lasagna-style presentation