Pecan Pie Lasagna

Embark on a dessert adventure with this Pecan Pie Lasagna recipe, where classic pecan pie meets creamy cheesecake layers in an innovative and irresistible dessert.

Whether it's a holiday gathering or special celebration, this Pecan Pie Lasagna brings the beloved flavors of Southern desserts in an elegant layered presentation.

Perfect for entertaining or whenever you crave something extraordinary, this recipe captures the essence of pecan pie in a new form. Ready to create a showstopping dessert? Let's dive into this indulgent and utterly rewarding recipe.

Master the Art of Pecan Pie Lasagna

This Pecan Pie Lasagna isn't just another dessert – it's a perfect fusion of textures and rich flavors. The combination of crunchy pecans and creamy layers creates an unforgettable taste experience.

Here's your guide to creating this spectacular Pecan Pie Lasagna, complete with professional tips to ensure your dessert turns out perfectly every time.

Serving Suggestions for Pecan Pie Lasagna:

• Present on a decorative cake stand
• Serve with coffee or hot tea
• Pair with vanilla ice cream
• Garnish with fresh mint
• Drizzle extra caramel sauce

Pro Tips for Perfect Pecan Pie Lasagna:

1. Temperature Control: Use room temperature cream cheese
2. Layer Technique: Keep layers even for best presentation
3. Pecan Preparation: Toast nuts for enhanced flavor
4. Chilling Time: Allow proper setting between layers
5. Cutting Strategy: Use a hot knife for clean slices

Pecan Pie Lasagna Recipe:

• Preparation time: 30 minutes
• Chilling time: 4 hours
• Servings: 12
• Equipment: 9x13 baking dish, mixer, food processor

Transform your kitchen into a dessert paradise with this spectacular Pecan Pie Lasagna.

Ingredients:

For the Crust:

• 2 ½ cups graham cracker crumbs (about 18-20 full sheets)
• ½ cup chopped pecans
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• ¼ teaspoon salt

For the Cream Cheese Layer:

• 2 (8 oz) packages cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks

For the Pecan Pie Filling:

• 1 cup brown sugar, packed
• 1 cup light corn syrup
• ½ cup unsalted butter
• 4 large eggs, beaten
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 cups chopped pecans

For the Topping:

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted
• ¼ cup caramel sauce for drizzling
• ¼ teaspoon ground cinnamon (optional)

Directions:

1. Preheat oven to 350°F. Butter a 9x13-inch baking dish.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, chopped pecans, melted butter, sugar, and salt. Press mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then cool completely.
3. Make the cream cheese layer: In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Fold in the whipped cream until well combined. Spread this mixture evenly over the cooled crust. Refrigerate while preparing the pecan pie filling.
4. Prepare the pecan pie filling: In a medium saucepan, combine brown sugar, corn syrup, and butter. Cook over medium heat, stirring frequently, until butter is melted and mixture begins to boil. Remove from heat.
5. Temper the eggs by slowly whisking about ½ cup of the hot sugar mixture into the beaten eggs. Then gradually whisk the egg mixture back into the saucepan with the remaining sugar mixture.
6. Return to medium-low heat and cook, stirring constantly, until mixture thickens slightly, about 5 minutes (do not boil).
7. Remove from heat and stir in vanilla, salt, and chopped pecans. Allow to cool to room temperature, stirring occasionally.
8. Once cooled, spread the pecan pie filling over the cream cheese layer. Refrigerate for at least 4 hours or overnight.
9. Before serving, make the topping: In a large bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over the chilled dessert.
10. Sprinkle with toasted pecans and drizzle with caramel sauce. Dust with ground cinnamon if desired.
11. Refrigerate until ready to serve. For clean slices, freeze for 30 minutes before cutting.

Notes

• The pecan pie filling needs to cool completely before being added to the dessert to prevent melting the cream cheese layer.
• Toast the pecans for the topping in a 350°F oven for 8-10 minutes to enhance their flavor.
• This dessert can be made up to 2 days ahead and kept refrigerated.
• For a shortcut version, you can use prepared pecan pie filling from the baking aisle.
• Add ½ teaspoon of bourbon to the pecan pie filling for an adult twist.
• For individual servings, prepare in a trifle dish or clear glasses to showcase the beautiful layers.

Ready to Indulge!

This Pecan Pie Lasagna offers an incredible combination of flavors that will make any occasion memorable. Each slice delivers the perfect balance of crunchy, creamy, and sweet elements.

Storage Solutions:

• Refrigeration: Keep chilled for up to 5 days
• Make Ahead: Prepare components up to 2 days in advance
• Freezing: Not recommended due to dairy content
• Serving Tips: Remove from fridge 15 minutes before serving

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