I love how this no-bake dessert manages to be incredibly indulgent while staying surprisingly simple. Each layer brings something special—the buttery crust, the rich pecan pie filling, the smooth cream cheese, and the light whipped topping. It’s one of those dishes that looks like I spent hours on it, but it really just takes a little assembly and some chill time. Plus, it’s a hit every single time I bring it to a gathering.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust
1 ½ cups graham cracker crumbs
¾ cup unsalted butter, melted
For the Pecan Layer
2 large eggs
½ cup light corn syrup
1 cup packed brown sugar
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 ½ cups chopped pecans
For the Cream Cheese Layer
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
For the Topping
1 cup whipped topping (Cool Whip or homemade whipped cream)
Extra chopped pecans for garnish
Directions
Make the Crust: I mix graham cracker crumbs with melted butter until it feels like wet sand. Then I press the mixture firmly into a 9×13-inch baking dish to form an even base. I chill it in the fridge while prepping the filling.
Cook the Pecan Layer: In a saucepan, I whisk together eggs, corn syrup, both sugars, and a pinch of salt. I cook this over medium heat, stirring constantly, until it thickens—about 7–8 minutes. Once off the heat, I stir in vanilla and chopped pecans. I spread this warm mixture over the chilled crust and refrigerate it for 30 minutes.
Make the Cream Cheese Layer: I beat the softened cream cheese with powdered sugar and vanilla until it’s smooth and fluffy. Then I gently spread it over the cooled pecan layer.
Add the Whipped Topping: I spoon the whipped topping over the cream cheese layer and smooth it out with a spatula.
Garnish and Chill: I sprinkle more chopped pecans on top for crunch. Then I cover the dish and refrigerate it for at least 4 hours (overnight is even better) to let everything set.
Serve: I cut it into squares and serve it chilled. Every slice delivers a perfect balance of creamy, crunchy, and sweet.
Servings and Timing
Yield: 12 squares
Prep time: 25 minutes
Cook time: 10 minutes
Chill time: 6 hours
Total time: 6 hours 35 minutes
Variations
Chocolate Pecan Pie Lasagna: I add a layer of chocolate pudding between the pecan and cream cheese layers.
Caramel Drizzle: A drizzle of caramel sauce over the top gives it extra richness.
Nut-Free Version: I swap the pecans for crushed pretzels or sunflower seeds for a crunch without nuts.
Mini Cups: For individual servings, I layer the dessert into small cups—perfect for parties.
Pumpkin Twist: I add a thin layer of pumpkin pie filling between the crust and pecan layer for a fall-flavored treat.
Storage/Reheating
Refrigerator: I store the dessert covered in the fridge for up to 4 days.
Freezer: I freeze individual slices or the full pan for up to 2 months, then thaw overnight in the fridge before serving.
Reheating: This dessert is best served cold, so I never reheat it.
FAQs
Can I use a store-bought crust?
Yes, but I prefer using graham cracker crumbs because the texture holds up better and tastes richer with the butter.
What can I use instead of corn syrup?
I’ve used maple syrup and honey in a pinch—they change the flavor slightly but still taste great.
Can I make this ahead of time?
Definitely. In fact, it tastes even better the next day after the layers have had time to meld.
How do I make it less sweet?
I reduce the sugar in the pecan layer slightly and use unsweetened whipped cream on top to balance the sweetness.
Can I use other nuts besides pecans?
Yes—walnuts and almonds work well if I want a different flavor or texture.
Conclusion
Pecan pie lasagna is everything I want in a no-bake dessert: easy to prepare, rich in flavor, and layered with love. It brings together all the best elements of a traditional pecan pie and elevates it with creamy, chilled layers that keep everyone coming back for more. Whether I’m hosting a holiday dinner or just want something special to enjoy on a quiet night, this dessert never disappoints.
This no-bake pecan pie lasagna is rich, creamy, and layered to perfection with a graham cracker crust, sweet pecan filling, cream cheese, and whipped topping. A crowd-pleasing holiday dessert!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¾ cup unsalted butter, melted
For the Pecan Layer:
2 large eggs
½ cup light corn syrup
1 cup packed brown sugar
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 ½ cups chopped pecans
For the Cream Cheese Layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
For the Topping:
1 cup whipped topping (e.g. Cool Whip or homemade whipped cream)
Extra chopped pecans, for garnish
Instructions
Step 1: Make the Crust
Combine graham cracker crumbs and melted butter in a bowl.
Stir until mixture resembles wet sand.
Press into the bottom of a 9×13-inch baking dish. Chill while preparing the filling.
Step 2: Cook the Pecan Layer
4. In a saucepan, whisk eggs, corn syrup, brown sugar, granulated sugar, and a pinch of salt.
5. Cook over medium heat, stirring constantly, for 7–8 minutes until thickened.
6. Remove from heat, stir in vanilla and pecans.
7. Spread over the chilled crust. Refrigerate for 30 minutes.
Step 3: Make the Cream Cheese Layer
8. Beat cream cheese, powdered sugar, and vanilla extract until fluffy.
9. Spread evenly over cooled pecan layer.
Step 4: Add the Whipped Topping
10. Gently spread whipped topping over cream cheese layer. Smooth with a spatula.
Step 5: Garnish and Chill
11. Sprinkle with extra chopped pecans.
12. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 6: Serve
13. Slice into squares and serve chilled.
Notes
Storage:
Refrigerator: Store covered for up to 4 days.
Freezer: Freeze for up to 2 months; thaw overnight in the fridge.
Reheating: Not recommended. Serve cold.
Variations:
Chocolate Pecan Pie Lasagna: Add a chocolate pudding layer.
Caramel Drizzle: Add caramel over the whipped topping.
Nut-Free Version: Use crushed pretzels or sunflower seeds.
Mini Cups: Assemble in dessert cups for individual servings.
Pumpkin Twist: Add pumpkin pie filling between crust and pecan layer.
