PECAN PIE LASAGNA DREAM

I’ll never forget the Thanksgiving when my Aunt Carol brought a pecan pie that was, well, a little *too* traditional. Let’s just say the crust was…sturdy. Ever since, I’ve been on a quest to elevate the pecan pie experience, and I think I’ve finally nailed it with something truly extraordinary: a Pecan Pie Lasagna Dessert Dream. This isn’t your grandma’s pie (unless your grandma is super innovative!), but it *is* a guaranteed crowd-pleaser. Today, I’m sharing all my secrets for the most amazing Pecan Pie Lasagna Dessert Dream you’ll ever make!

Pecan Pie Lasagna: A Dessert Revelation

Okay, my friends, get ready for this! We’re talking layers of buttery goodness, creamy filling, and that iconic pecan pie topping, all stacked together in a symphony of flavors and textures. It’s easier than you think, and I’m going to walk you through every step. Trust me, once you make this Pecan Pie Lasagna, it’ll become a regular on your dessert rotation. It’s the perfect dessert to impress your friends and family during the holidays, or just because you want something incredibly delicious. Let’s dive in!

What Makes This Dessert So Special?

Besides the obvious “it’s delicious” factor, there are a few things that set this Pecan Pie Lasagna apart:

• The Layers: Each layer brings something unique to the party, from the crunchy crust to the smooth filling and the nutty pecan topping.
• The Texture: We’re talking a delightful contrast of textures that will keep your taste buds dancing.
• The Flavor: The classic pecan pie flavor is there, but it’s amplified and enhanced by the other layers.
• The “Wow” Factor: Seriously, this dessert is a showstopper. It looks impressive and tastes even better.

Ingredients You’ll Need

Let’s gather our ingredients! Don’t be intimidated by the list; most of these are pantry staples.

For the Crust Layer:

• 1 ½ cups all-purpose flour
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 4-6 tablespoons ice water

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped to stiff peaks

For the Pecan Pie Topping:

• 1 cup pecan halves
• ½ cup packed light brown sugar
• ¼ cup corn syrup
• ¼ cup (½ stick) unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Equipment You’ll Need

• 9×13 inch baking dish
• Mixing bowls (various sizes)
• Food processor (optional, for the crust)
• Electric mixer
• Measuring cups and spoons
• Rolling pin
• Plastic wrap

Making the Pecan Pie Lasagna: Step-by-Step

Alright, let’s get to the fun part! I’m going to break down each step so it’s super clear and easy to follow. Don’t worry, I’m right here with you!

Step 1: Prepare the Crust

This is the foundation of our masterpiece. We’re aiming for a buttery, slightly sweet crust that will hold all those delicious layers.

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
2. Cut in the Butter: Add the cold butter cubes to the flour mixture. You can use a pastry blender or your fingers (work quickly to keep the butter cold) to cut the butter into the flour until the mixture resembles coarse crumbs. Alternatively, pulse the flour, sugar, salt, and butter in a food processor until the mixture resembles coarse crumbs.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix!
4. Form and Chill: Gently form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and prevents the crust from shrinking during baking.
5. Roll and Bake: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to fit your 9×13 inch baking dish. Transfer the dough to the dish and crimp the edges. Prick the bottom of the crust with a fork to prevent it from puffing up. Bake for 15-20 minutes, or until lightly golden brown. Let the crust cool completely before adding the filling.

Pro Tip: If your crust starts to puff up during baking, you can use pie weights or dried beans to weigh it down. Just line the crust with parchment paper and fill it with the weights before baking.

Step 2: Whip Up the Cream Cheese Filling

This creamy, tangy filling is the perfect complement to the rich pecan pie topping. And it’s super easy to make!

1. Cream Together: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
2. Add Vanilla: Stir in the vanilla extract.
3. Fold in Whipped Cream: Gently fold in the whipped cream until everything is combined. Be careful not to deflate the whipped cream.

Important Note: Make sure your cream cheese is softened! Otherwise, you’ll end up with a lumpy filling.

Step 3: Create the Pecan Pie Topping

This is where the magic happens! We’re transforming simple ingredients into a gooey, nutty, irresistible topping.

1. Combine Ingredients: In a medium saucepan, combine the brown sugar, corn syrup, melted butter, vanilla extract, and salt.
2. Cook and Stir: Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
3. Add Pecans: Remove from heat and stir in the pecan halves.

Safety First: Be careful when working with hot sugar mixtures! They can get very hot and cause burns.

Step 4: Assemble the Pecan Pie Lasagna

Now for the grand finale! We’re going to layer all those amazing components together to create our Pecan Pie Lasagna masterpiece.

1. Spread the Cream Cheese Filling: Spread the cream cheese filling evenly over the cooled crust.
2. Top with Pecan Pie Topping: Carefully spoon the pecan pie topping over the cream cheese filling, spreading it evenly.

Step 5: Chill and Serve

Patience is key! Chilling the lasagna allows the flavors to meld together and the layers to set.

1. Chill: Cover the lasagna with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
2. Serve: Cut into squares and serve cold. You can garnish with a dollop of whipped cream or a sprinkle of chopped pecans, if desired.

Tips and Tricks for Pecan Pie Lasagna Perfection

Here are a few extra tips to help you achieve Pecan Pie Lasagna perfection:

• Use Cold Butter: Cold butter is essential for creating a flaky crust. Make sure your butter is very cold before you start.
• Don’t Overmix the Crust: Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
• Use a Springform Pan (Optional): While a 9×13 inch pan is perfect, you could adapt this to a springform pan for a taller, more dramatic presentation. Just adjust baking times accordingly.
• Get Creative with the Topping: Feel free to add other nuts to the pecan pie topping, such as walnuts or almonds. You can also add a sprinkle of sea salt for a sweet and salty twist.
• Make it Ahead: This dessert is perfect for making ahead of time! You can make the crust, filling, and topping separately and assemble the lasagna a day or two before you plan to serve it.

Variations to Spice Things Up

Want to add your own personal touch? Here are a few fun variations to try:

• Chocolate Pecan Pie Lasagna: Add a layer of chocolate ganache between the crust and the cream cheese filling.
• Bourbon Pecan Pie Lasagna: Add a tablespoon or two of bourbon to the pecan pie topping for a boozy twist.
• Salted Caramel Pecan Pie Lasagna: Drizzle salted caramel sauce over the top of the lasagna before chilling.
• Maple Pecan Pie Lasagna: Substitute maple syrup for the corn syrup in the pecan pie topping.

Troubleshooting Common Issues

Sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:

• Crust is Too Tough: You may have overmixed the dough or used too much water. Next time, be careful not to overmix and add the water gradually.
• Filling is Lumpy: Your cream cheese may not have been soft enough. Make sure your cream cheese is softened to room temperature before you start.
• Pecan Pie Topping is Too Runny: You may not have cooked the topping long enough. Cook it until the sugar is dissolved and the mixture is smooth.
• Lasagna is Too Soggy: Make sure the crust is completely cooled before adding the filling. You can also brush the crust with melted chocolate to create a moisture barrier.

The Perfect Occasion for Pecan Pie Lasagna

While this Pecan Pie Lasagna is amazing any time you want an extra special treat, it truly shines during the holidays! Thanksgiving, Christmas, or even a fancy potluck — this layered dessert will wow your guests without a doubt. But honestly, don’t wait for a special occasion! Make it for a Sunday dinner and surprise your family. It’s a guaranteed mood booster!

Enjoy Your Pecan Pie Lasagna Dessert Dream!

There you have it, my friend! Your very own Pecan Pie Lasagna Dessert Dream is ready to be devoured. I know it might seem like a lot of steps, but trust me, the result is so worth it. I promise you, this dessert is a guaranteed showstopper. Go ahead, take a bite and bask in the glory of your culinary creation! And don’t forget to share (or maybe not!). Enjoy!

Pecan Pie Lasagna Dream

This Pecan Pie Lasagna Dream is a decadent layered dessert featuring a buttery crust, creamy cream cheese filling, and a rich pecan pie topping. It’s an elevated twist on classic pecan pie, perfect for holidays or any special occasion when you want to impress.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• ½ cup 1 stick
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 4-6 tablespoons ice water
• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup pecan halves
• ½ cup packed light brown sugar
• ¼ cup corn syrup
• ¼ cup ½ stick
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Equipment

• 9×13-inch baking dish
• Mixing bowls (various sizes)
• Food processor (optional)
• electric mixer
• measuring cups and spoons
• Rolling Pin
• Plastic wrap
• Pastry blender or fork
• medium saucepan
• whisk
• Parchment paper (optional)
• Pie weights or dried beans (optional)

Method

 

1. **Prepare the Crust:** In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter cubes to the flour mixture. You can use a pastry blender or your fingers (work quickly to keep the butter cold) to cut the butter into the flour until the mixture resembles coarse crumbs. Alternatively, pulse the flour, sugar, salt, and butter in a food processor until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix!
4. Gently form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
5. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to fit your 9×13 inch baking dish. Transfer the dough to the dish and crimp the edges. Prick the bottom of the crust with a fork to prevent it from puffing up. Bake for 15-20 minutes, or until lightly golden brown. Let the crust cool completely before adding the filling.
6. **Whip Up the Cream Cheese Filling:** In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
7. Stir in the vanilla extract.
8. In a separate bowl, whip the heavy cream to stiff peaks.
9. Gently fold in the whipped cream until everything is combined. Be careful not to deflate the whipped cream.
10. **Create the Pecan Pie Topping:** In a medium saucepan, combine the brown sugar, corn syrup, melted butter, vanilla extract, and salt.
11. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
12. Remove from heat and stir in the pecan halves.
13. **Assemble the Pecan Pie Lasagna:** Spread the cream cheese filling evenly over the cooled crust.
14. Carefully spoon the pecan pie topping over the cream cheese filling, spreading it evenly.
15. **Chill and Serve:** Cover the lasagna with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
16. Cut into squares and serve cold. You can garnish with a dollop of whipped cream or a sprinkle of chopped pecans, if desired.

Notes

For best results, use very cold butter when making the crust. Make sure the cream cheese is fully softened before mixing for a smooth filling. Chilling the assembled lasagna is crucial for the flavors to meld and the layers to set. The crust can be made a day in advance. Store leftovers covered in the refrigerator for up to 3 days.