Pecan Pie Lasagna
Ingredients:
1 9-inch pre-baked pie crust
1 cup chopped pecans
1/2 cup brown sugar
1/2 cup light corn syrup
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 container (8 oz) whipped topping, thawed
Caramel sauce and pecan halves for garnish
Directions:
Preheat oven to 350°F (175°C).
In a bowl, whisk together brown sugar, corn syrup, butter, eggs, and vanilla. Stir in chopped pecans.
Pour pecan filling over pre-baked crust and bake for 30–35 minutes until set. Let cool completely.
In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
Fold in whipped topping until fully combined.
Spread half of the cream cheese mixture over cooled pecan layer. Add another layer of pecan filling, then remaining cream cheese mixture.
Top with pecan halves and a drizzle of caramel sauce.
Chill for at least 2 hours before slicing into squares.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Chill Time: 2 hours | Total Time: 3 hours
Kcal: 470 kcal | Servings: 12 squares
Tips:
Chill overnight for the cleanest layers and easiest slicing.
Use toasted pecans for extra depth of flavor.
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