It's late October here in Casablanca, Morocco, and my mind is already thousands of miles away, planning my holiday menus for back home in Austin. For me, Thanksgiving and Christmas are all about cozy, nostalgic, and decadent desserts. This Pecan Pie Lasagna is the absolute king of holiday potlucks. It's a glorious, no-bake masterpiece that layers a buttery graham cracker crust, a tangy cheesecake filling, a rich, gooey cooked pecan pie custard, and a cloud of whipped topping. It's the best of all worlds and, best of all, it frees up precious oven space on the big day.
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The key is to let the cooked pecan pie filling cool completely to room temperature before pouring it over the cold cream cheese layer. If it's even slightly warm, it will melt the cream cheese, and your beautiful, distinct layers will turn into a messy swirl.
The Ultimate No-Bake Holiday Dessert
This isn't just a simple icebox cake; it's a "dessert lasagna." Each layer is distinct and delicious, and together they create a texture and flavour that's so much more than the sum of its parts. The tangy, fluffy cream cheese layer cuts the sweetness of the rich, brown sugar-pecan filling, and the graham cracker crust adds that perfect, buttery, crunchy base. It's the first dessert to disappear at every holiday gathering I bring it to.
Why You'll Love This Recipe
- Frees Up Your Oven: This is a 100% no-bake dessert (save for 10 mins on the stovetop), which is an absolute lifesaver for Thanksgiving or Christmas.
- Tastes Like Pecan Pie + Cheesecake: It's the ultimate hybrid, combining the gooey, nutty filling of pecan pie with the tangy, creamy texture of a cheesecake.
- The Perfect Make-Ahead: This dessert must be made ahead to chill and set, making it the perfect stress-free option for a busy holiday.
- Incredibly Decadent: It's rich, impressive, and a guaranteed show-stopper for any sweet tooth.
Ingredients
Here's what you'll need for each decadent layer. For the full list with precise measurements, see the recipe card at the end of the post!
For the Crust
- Graham Cracker Crumbs: You can buy pre-crushed or pulse whole graham cracker sheets in a food processor.
- Unsalted Butter: Melted, to bind the crust.
- Brown Sugar: Packed light brown sugar adds a hint of molasses.
For the Cream Cheese Layer
- Cream Cheese: One 8-ounce block of full-fat, brick-style cream cheese. It must be softened to room temperature.
- Powdered Sugar: Sifted, to ensure a smooth, lump-free filling.
- Whipped Topping: One cup of Cool Whip or a stabilized homemade whipped cream.
For the Pecan Pie Layer
- Pecans: 1 cup of chopped pecans.
- Brown Sugar: Packed light brown sugar.
- Corn Syrup: Light corn syrup is essential for that classic, gooey pecan pie texture.
- Unsalted Butter
- Eggs: Two large eggs, lightly beaten.
- Vanilla Extract & Salt
For the Topping
- Whipped Topping: Cool Whip or stabilized whipped cream.
- Pecans: Extra chopped pecans for garnish.
How to Make Pecan Pie Lasagna
This recipe is all about simple layers. The only "cooking" is the 10-minute pecan filling on the stovetop.
Step 1: Make the Graham Cracker Crust
In a medium bowl, mix the graham cracker crumbs, melted butter, and brown sugar with a fork until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9×13-inch dish. I use the bottom of a flat measuring cup to pack it down tightly. Pop the crust into the fridge to firm up while you make the next layer.
Step 2: Whip Up the Cream Cheese Layer
In a large bowl, use a handheld mixer to beat the room-temperature softened cream cheese until it's perfectly smooth and free of lumps. Add the powdered sugar and mix on low, then high, until light and fluffy.
Using a rubber spatula, gently fold in 1 cup of the whipped topping. You want to keep the mixture airy. Spread this over the chilled crust, smoothing it out into an even layer.
Step 3: Cook the Pecan Pie Filling
This is the most important step! In a medium saucepan over medium heat, combine the brown sugar, light corn syrup, and butter. Stir until the butter is melted. Let the mixture come to a gentle boil, then reduce the heat to a simmer.
Now, slowly whisk in the beaten eggs. You must whisk constantly for a minute or two as you pour them in so they don't scramble from the heat. This is how you temper them.
Add the vanilla and salt, then fold in the chopped pecans. Let the filling simmer on low heat for 3-4 more minutes, stirring often, until it has thickened slightly. Remove from the heat and let it cool completely to room temperature (about 45-60 minutes).
Step 4: Layer the Pecan Filling
Once the pecan pie filling is no longer warm to the touch, gently spoon it over the cream cheese layer. Spread it out carefully with an offset spatula; it will be thick and glossy.
Step 5: Add the Final Whipped Topping
Now, dollop the remaining 2 cups of whipped topping over the set pecan layer. Spread it into a fluffy, cloud-like top. Sprinkle the extra chopped pecans over the top for garnish.
Step 6: Chill and Set (Crucial!)
Refrigerate the Pecan Pie Lasagna for at least 4 hours, or preferably overnight. This is non-negotiable. The layers need this time to firm up completely, making it possible to slice into beautiful, clean squares.
Common Mistakes to Avoid
- Adding Hot Filling: This is the #1 mistake. If you pour the warm pecan pie filling onto the cold cream cheese layer, it will melt the cream cheese, and your distinct layers will turn into a swirled, messy puddle.
- Scrambling the Eggs: When making the pecan filling, you must add the beaten eggs slowly while whisking constantly over low heat. If you dump them in all at once, they will scramble.
- Slicing Too Soon: This dessert needs a minimum of 4 hours to chill and set. Slicing it early will result in a soft, soupy mess rather than clean, distinct layers.
Tips and Tricks for Success
- Room Temp Cream Cheese: For the second layer, your cream cheese must be softened to room temperature. This is the only way to get a perfectly smooth, lump-free filling.
- Cool the Pecan Filling: I can't say it enough. Let the cooked pecan filling cool completely on the counter for at least an hour before you even think about spreading it on the cream cheese.
- Use Whipped Topping (Cool Whip): While I often prefer homemade whipped cream, store-bought whipped topping (like Cool Whip) is stabilized. This means it won't weep or deflate, making it the superior, more stable choice for this make-ahead layered dessert.
- Parchment Paper Sling: If you want to lift the entire lasagna out of the dish for easy slicing, line your 9x13 pan with parchment paper, leaving an overhang on the long sides.
Variations
This recipe is a holiday classic, but you can always add a twist!
- Crust Alternatives: Use Nilla Wafer crumbs or Biscoff (speculoos) cookie crumbs instead of graham crackers for a different flavour profile.
- Chocolate Drizzle: Add a layer of mini chocolate chips on top of the crust before the cream cheese, or drizzle the top with chocolate sauce or caramel sauce.
- Add a Kick: Add 1-2 tablespoons of bourbon to the pecan pie filling along with the vanilla.
- Toasted Pecans: For a deeper, nuttier flavour, use toasted chopped pecans in the filling and on top.
How to Serve
This Pecan Pie Lasagna is the ultimate show-stopping dessert for a crowd.
- It's the perfect no-bake dessert for a Thanksgiving or Christmas potluck because it frees up the oven and must be made ahead.
- Serve it chilled, cut into squares, straight from the refrigerator.
- It is incredibly rich, so a small square is usually all you need... though everyone will come back for seconds!
Make Ahead and Storage
This is the ultimate make-ahead recipe!
- Make Ahead: You must make this at least 4 hours in advance, but it's even better when made 1-2 days ahead. The flavours meld, and the layers get perfectly firm.
- Storage: Keep the Pecan Pie Lasagna tightly covered with plastic wrap in the refrigerator for up to 5 days.
- Freezing: This lasagna freezes exceptionally well. You can freeze the entire pan or individual slices. Wrap the pan tightly in two layers of plastic wrap, followed by a layer of foil. Freeze for up to 3 months. Thaw it overnight in the refrigerator before slicing and serving.
Recipe Notes / What I Learned
The first time I made this, I was skeptical about the cooked pecan pie filling. I'd seen other "no-bake" versions that just mix pecans with caramel sauce. But cooking the filling on the stovetop with the eggs is what makes this recipe. It creates a true, soft, custard-like pecan pie layer, not just a crunchy nut layer. It's the secret to making it taste like an authentic pie.
Nutrition Snapshot
Estimated Nutrition Per Serving (1/16th of pan): ~450 calories · 5g protein · 52g carbs · 26g fat (This is an approximation for a decadent dessert and can vary based on specific brands used.)
Pecan Pie Lasagna
Equipment
- 9x13 inch dish
- Mixing bowls (at least 2 medium, 1 large)
- Saucepan
- Electric mixer or Whisk
- Spatula
Ingredients
Group: Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup brown sugar
Group: Cream Cheese Layer
- 1 (8 oz) package cream cheese softened
- 1 cup powdered sugar
- 1 cup whipped topping
Group: Pecan Pie Layer
- 1 cup chopped pecans
- 1 cup brown sugar
- ½ cup light corn syrup
- ¼ cup unsalted butter
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Group: Whipped Topping Layer
- 2 cups whipped topping
- Additional chopped pecans for garnish
Instructions
- Start by combining the graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Stir until everything is well coated and resembles wet sand. Press the mixture into the bottom of a 9×13-inch dish, pressing it firmly to form a solid crust. Pop it in the fridge while you work on the next layer-it'll firm up nicely.
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and mix until light and fluffy. Fold in the whipped topping gently, keeping the mixture airy and smooth. Spread this over the chilled crust using a spatula or the back of a spoon, smoothing it out into an even layer.
- In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Stir until the butter is melted and everything is well combined. Let the mixture come to a gentle boil, then reduce the heat. Slowly whisk in the beaten eggs, stirring constantly so they don't scramble. Add the vanilla and salt, then fold in the chopped pecans. Let the filling simmer for a few minutes until thickened, then remove from the heat and cool to room temperature.
- Once the pecan pie filling has cooled down (it should be thick and glossy), gently spoon it over the cream cheese layer. Spread it carefully so it doesn't mix into the layer below.
- Now, dollop the remaining whipped topping over the pecan layer and spread it into a fluffy cloud-like top. Sprinkle a few extra chopped pecans over the top for a pretty (and crunchy) finish.
- Refrigerate the lasagna for at least 4 hours, or preferably overnight. This helps the layers firm up and makes slicing a breeze.
Notes
Nutrition
FAQs
Can I use homemade whipped cream instead of whipped topping (Cool Whip)?
Yes, but you must stabilize it, or it will weep and deflate within 24 hours. To stabilize, beat 2 cups of heavy cream with ½ cup of powdered sugar and 1 teaspoon of vanilla until soft peaks form. In a tiny bowl, sprinkle 2 teaspoons of unflavored gelatin over 2 tablespoons of cold water. Let it bloom for 5 minutes, then microwave for 10 seconds until just liquid. Slowly drizzle the liquid gelatin into the cream while beating, then beat to stiff peaks.
Do I have to use light corn syrup?
For the most authentic pecan pie filling texture, yes. It prevents the sugar from crystallizing. You can substitute with golden syrup (like Lyle's) or maple syrup, but the flavour will be slightly different (maple will be lovely!).
Can I make this gluten-free?
Yes, easily! Just use gluten-free graham cracker crumbs (many brands make them) for the crust. All other ingredients are typically naturally gluten-free (but always check your labels!).
