Pecan Pie Lasagna
A delightful twist on traditional pecan pie featuring layers of creamy and crunchy textures, perfect for special occasions.
Ingredients
For the crust and filling
- 1 package refrigerated pie crusts (16 oz package, 2 crusts)
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- 1/4 teaspoon salt
For the cream cheese layer
- 1 package cream cheese (8 oz), softened
- 1 cup powdered sugar
- 1 container whipped topping (8 oz), divided
For the pudding layer
- 2 packages instant vanilla pudding mix (3.4 oz each)
- 3 cups cold milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Roll out the pie crusts and press them into a 9x13-inch baking dish.
- Bake the crusts for 15 minutes or until they are lightly golden. Let them cool completely.
Filling
- In a saucepan, mix together corn syrup, brown sugar, melted butter, eggs, vanilla, pecans, and salt. Cook over medium heat until the mixture thickens, about 8–10 minutes. Let it cool slightly.
- In a bowl, beat the cream cheese and powdered sugar until smooth. Fold in half of the whipped topping, then spread it evenly over the cooled crust.
- Prepare the pudding mix with the cold milk according to the package directions. Spread this layer over the cream cheese layer.
- Carefully spread the pecan filling over the pudding layer.
- Top with the remaining whipped topping and smooth it out with a spatula.
- Chill the lasagna in the refrigerator for at least 2 hours before serving.
Notes
Consider adding extra pecans on top for decoration or some drizzled chocolate or caramel sauce for an added touch. This dessert pairs well with vanilla ice cream.