Pecan Pie Lasagna – Layers of Sweet, Nutty Perfection
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons (3 ounces) unsalted butter, melted
For the Pecan Filling:
1 cup granulated sugar
½ cup light corn syrup
¼ cup packed light brown sugar
¼ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup pecan halves
For the Cream Cheese Layer:
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
For the Whipped Cream Topping (optional):
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions:
1. Prepare the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and granulated sugar in a medium bowl. Stir in melted butter until evenly moistened. Press mixture firmly into the bottom of a 9x13 inch baking dish. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
2. Make the pecan filling: In a large bowl, whisk together granulated sugar, corn syrup, brown sugar, and melted butter until well combined. Whisk in eggs one at a time, then stir in vanilla extract. Fold in pecan halves.
3. Assemble the lasagna: Spread half of the pecan filling evenly over the cooled crust.
4. Prepare the cream cheese layer: In a separate bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly over the pecan filling.
5. Layer and bake: Spread the remaining pecan filling over the cream cheese layer. Bake for 30-35 minutes, or until the filling is set and the edges are lightly golden. Let cool completely before refrigerating for at least 2 hours to allow the filling to set.
6. Make the whipped cream topping (optional): In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread whipped cream over the cooled pecan pie lasagna before serving. Serve chilled.