Pecan Pie Lasagna
An innovative twist on classic pecan pie, layered with creamy textures and nutty flavors, perfect for gatherings and celebrations.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.33 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the cream cheese layer
- 8 oz cream cheese, softened
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
For the pecan pie layer
- 1 cup chopped pecans
- 1 cup brown sugar
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For serving
- 1 cup fresh whipped cream
- 0.25 cups chopped pecans, for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until moistened. Press evenly into the bottom of the prepared dish.
- Bake for about 10 minutes until golden, then allow to cool.
Cream Cheese Layer
- In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread over the cooled crust.
Pecan Pie Layer
- In a medium bowl, whisk together brown sugar, melted butter, eggs, vanilla extract, and flour until smooth. Fold in chopped pecans.
- Pour the mixture over the cream cheese layer and spread out evenly.
- Bake in the preheated oven for 25-30 minutes until set and golden.
- Allow to cool at room temperature, then refrigerate for at least 2 hours before serving.
Serving
- Top each slice with whipped cream and reserved chopped pecans before serving.
Notes
This dessert can be made a day in advance and stored in the refrigerator. Use almond flour for a nuttier crust or gluten-free options if necessary. Freeze individual slices tightly wrapped for up to one month.