Description
A delightful layered dessert combining graham cracker crust, creamy filling, and sweet pecan pie flavors, perfect for any occasion.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 cup chopped pecans
- 1 cup brown sugar (for the filling)
- ½ cup light corn syrup
- ¼ cup unsalted butter (for the filling)
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups whipped topping (for topping)
- Additional chopped pecans for garnish
Instructions
- Make the Graham Cracker Crust: Combine graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Mix until coated evenly, then press into the bottom of a 9×13-inch dish. Refrigerate.
- Whip Up the Cream Cheese Layer: In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and mix until fluffy. Gently fold in whipped topping for a light texture and spread over the chilled crust.
- Cook the Pecan Pie Filling: Heat brown sugar, corn syrup, and butter in a saucepan over medium heat. Stir until melted, bring to a gentle boil. Reduce heat and whisk in eggs, stirring constantly. Add vanilla and salt, then fold in chopped pecans. Simmer until thickened, then cool to room temperature.
- Layer the Pecan Filling: Once cool, carefully spoon the pecan pie filling over the cream cheese layer, spreading it evenly.
- Add the Final Whipped Topping: Carefully dollop remaining whipped topping over the pecan layer. Spread into a fluffy layer and sprinkle with additional chopped pecans.
- Chill and Set: Refrigerate the lasagna for at least 4 hours or overnight for best results.
Notes
Allow adequate chilling time between layers to maintain structure and enhance flavors. Use room-temperature ingredients for best results.
