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Pecan Pie Lasagna: A Delicious Dessert Recipe You’ll Love

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Flaky crust, creamy cheesecake, and rich pecan pie filling create this decadent Pecan Pie Lasagna. A show-stopping dessert with layers of flavor and texture.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes
  • 6–8 tablespoons ice water
  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped to stiff peaks
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups packed light brown sugar
  • 4 large eggs, lightly beaten
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups pecan halves, roughly chopped
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • Whipped cream
  • Chopped pecans

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about pea-sized. This is crucial for creating a flaky crust. Don’t overmix!
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this will make the crust tough.
  4. Gently form the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax, resulting in a more tender crust.
  5. On a lightly floured surface, roll out the dough into a large rectangle, about 12×16 inches. The dough should be thin but not so thin that it tears easily.
  6. Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. Prick the dough all over with a fork to prevent it from puffing up during baking. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown. Keep a close eye on it to prevent burning. Let the crust cool completely on the baking sheet before proceeding.
  7. Once cooled, use a large knife or pizza cutter to cut the crust into three equal-sized rectangles. These will be the layers of your lasagna.
  8. In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Make sure the cream cheese is truly softened to avoid lumps.
  9. Stir in the vanilla extract.
  10. Gently fold in the whipped heavy cream until just combined. Be careful not to overmix, as this will deflate the whipped cream. The mixture should be light and airy.
  11. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up slightly.
  12. In a large saucepan, melt the butter over medium heat.
  13. Stir in the packed light brown sugar until well combined.
  14. Remove the saucepan from the heat and gradually whisk in the lightly beaten eggs. It’s important to remove the pan from the heat to prevent the eggs from scrambling.
  15. Stir in the light corn syrup, vanilla extract, and salt.
  16. Fold in the roughly chopped pecan halves. Make sure the pecans are evenly distributed throughout the filling.
  17. Return the saucepan to medium heat and cook, stirring constantly, until the filling thickens slightly, about 5-7 minutes. Be careful not to burn the filling. It should be a rich, glossy brown color.
  18. Remove the saucepan from the heat and let the filling cool slightly before assembling the lasagna. This will prevent the cream cheese layer from melting.
  19. Place one of the crust rectangles on a serving platter or in a 9×13 inch baking dish.
  20. Spread half of the cream cheese mixture evenly over the crust.
  21. Spread half of the pecan pie filling evenly over the cream cheese layer.
  22. Place the second crust rectangle on top of the pecan pie filling.
  23. Spread the remaining cream cheese mixture evenly over the second crust.
  24. Spread the remaining pecan pie filling evenly over the cream cheese layer.
  25. Place the final crust rectangle on top of the pecan pie filling.
  26. Cover the lasagna with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the layers to set and the flavors to meld together.
  27. In a medium saucepan, melt the granulated sugar over medium heat, stirring constantly with a wooden spoon. The sugar will initially clump up, but continue stirring until it melts into a smooth, amber-colored liquid. Be patient and don’t let the sugar burn.
  28. Once the sugar is completely melted, remove the saucepan from the heat and carefully add the butter. The mixture will bubble vigorously. Stir until the butter is completely melted and incorporated.
  29. Slowly pour in the heavy cream, stirring constantly. The mixture will bubble again.
  30. Stir in the salt.
  31. Return the saucepan to medium heat and cook, stirring constantly, until the caramel thickens slightly, about 2-3 minutes.
  32. Remove the saucepan from the heat and let the caramel cool slightly before drizzling over the lasagna. The caramel will thicken as it cools.
  33. Drizzle the cooled caramel sauce over the top of the lasagna.
  34. Garnish with whipped cream and chopped pecans.
  35. Slice the lasagna into squares and serve chilled. Enjoy!

Notes

  • Make sure your butter and cream cheese are cold for the crust and softened for the cream cheese layer, respectively.
  • Chilling the crust dough and the assembled lasagna is crucial for the best texture and flavor.
  • Don’t overmix the crust dough or the cream cheese mixture.
  • Watch the sugar carefully when making the caramel to prevent burning.
  • For a richer flavor, use dark brown sugar in the pecan pie filling.
  • Feel free to adjust the amount of pecans to your liking.
  • The caramel drizzle can be made ahead of time and stored in the refrigerator. Reheat gently before using.

Find it online: https://anasrecipes.com/pecan-pie-lasagna/