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Pecan Pie Lasagna Dessert Dream features layers of pecan pie filling, creamy cheesecake, and whipped topping creating a decadent and visually appealing dessert.

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.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
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

  • 9x13-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 9x13 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.