Pecan pie lasagna is that kind of dessert that sneaks up on you. You spot it at a potluck or family shindig and think, “That’s odd—pie and lasagna? Together?” But when you get a forkful, something clicks. That gooey filling, crunchy pecans, silky, creamy layers, all stacked together—it just works. You end up thinking about it the next day, I mean, really. Folks all over are hunting for the easiest way to impress their holiday guests. If you want more fun and easy-to-make treats, check out these irresistible recipes for a bit of inspiration. 
Why You’ll Love This Recipe
Okay, so listen. Pecan pie lasagna has all the magic of a classic pecan pie but cranked up a few notches. More layers. More creamy goodness. Zero stress about perfectly crimped edges or worst case scenario—burnt bottoms. The chopped pecans give such a good crunch in every bite. And don’t get me started on that fluffy cream cheese layer. Seriously, you can make it ahead, and it travels way better than a regular pie (I learned that the messy way one Thanksgiving—let’s not relive it). It usually disappears fast, too. Which is kind of a problem if you like leftovers.
It just… hits all the right notes: sweet, nutty, creamy, and crunchy.
“I made this for my book club and people wouldn’t stop asking for the recipe! The leftovers were gone before midnight. Truly next-level.”
– Sandy R., Louisville
Layered Ingredients
What I love about this recipe is you don’t need anything too fancy. Just a bunch of common stuff, stacked up real nice. You start with a basic crust—think graham crackers or even vanilla cookies smashed up with a bit of butter. Then come the layers: a dreamy whipped cream cheese mixture (not too sweet, super smooth), followed by that sticky sweet pecan filling we all crave, then finished off with even more whipped cream and a good sprinkle of toasted pecans on top.
Easy swaps work, too. Out of graham crackers? Try gingersnaps or shortbread. No maple syrup? Use honey… the goal is ooey-gooey and gorgeous. Nothing needs to look perfect, as long as it tastes amazing.
Creating Layers of Love
Here’s where things get a little fun and hands-on. Make your crust and press it into a baking dish—don’t skip chilling it, or your base turns soggy fast. Next, whip up that cream cheese and powdered sugar until it’s fluffy (yes, you should taste-test, why not). Spread it gently over the crust. Then, spoon on the pecan filling, which you can make on the stovetop (watch out, it bubbles quick). Try to evenly coat everything but no need to fuss with it. Finally, smother on the whipped topping and dust with those leftover pecans for some crunch.
Tip I learned the hard way: Wait till the dessert is fully chilled before cutting. Otherwise it’ll squish everywhere and you’ll have a dessert avalanche on your hands. Messy but still delicious.
Flavor Variations
Alright, so you wanna play around. Good idea. If you love a bit of salt, toss in a pinch of flaky salt over the pecan layer right before serving—that whole salty-sweet thing is unbeatable. Chocolate fan? Drizzle a little chocolate syrup between the layers, or use chocolate graham crackers as the base. Coconut more your jam? Sprinkle in some sweetened coconut shreds. For a boozy grown-up version, a splash of bourbon in the pecan layer might be the move (adults only, of course).
This dessert’s pretty forgiving, honestly. Swapping out nuts, testing out spices, layering with something fruity—go with what makes your mouth water.
Storage and Serving Tips
So, let’s talk about leftovers—if you’re lucky enough to have any:
- Chill overnight: It sets better and the flavors get even deeper.
- Use a sharp, wet knife: For picture-pretty slices (or, you know, just big chunky pieces).
- Cover well: Keep it wrapped up tight in the fridge so it doesn’t dry out.
- Add extra pecans: Right before serving for max crunch.
I think this is honestly the best dessert to make the day before a family event. Plus, you can serve straight from the dish… super low fuss.
Common Questions
Q: Can I use store-bought pie crust for the base?
A: Absolutely. Just bake and cool before layering.
Q: Do I have to use pecans?
A: Nope! Walnuts work, or even a nut-free version with crushed pretzels.
Q: How long does it last in the fridge?
A: About 3-4 days. After that, the layers get a little runny.
Q: Can I freeze it?
A: Sure, but the texture changes a bit. If you go that route, thaw overnight in the fridge.
Q: Is this really sweet?
A: Not overpowering, but definitely a treat—so maybe don’t eat the whole pan in one go. Unless it’s that kind of week.
A Sweet Little Finale
There you have it—even if the name sounds wild, pecan pie lasagna is the simple, crowd-pleasing dessert you never knew you needed. Layer it up, chill it down, and show off your baking chops. In case you want to see a twist on this dessert, check out the No-Bake Pecan Pie Lasagna – Layered Dessert for more easy inspiration (hint: it’s a lifesaver on hot days). And for a detailed breakdown on what goes in each layer, scan this Pecan Pie Lasagna Ingredients: For the Crust Layer list. Trust me, give this recipe a whirl—almost guaranteed to become a family favorite. 
Pecan Pie Lasagna
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A delightful dessert combining the flavors of pecan pie and lasagna, featuring creamy layers and crunchy pecans.
Ingredients
- 1 ½ cups crushed graham crackers or vanilla cookies
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup pecans, chopped
- 1 cup maple syrup
- 1 tsp vanilla extract
- Flaky salt (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a baking dish to form a crust.
- Chill the crust in the refrigerator.
- In another bowl, whip cream cheese and powdered sugar until fluffy. Spread it evenly over the chilled crust.
- In a saucepan, combine chopped pecans, maple syrup, and vanilla. Cook over medium heat until bubbly and slightly thickened.
- Spoon the pecan mixture over the cream cheese layer, spreading evenly.
- Top with whipped cream and sprinkle extra chopped pecans on top.
- Chill the dessert in the fridge for several hours before serving.
- Serve cold and enjoy!
Notes
Let the dessert chill overnight for best flavor. Use a sharp knife for clean cuts when serving.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg