Pecan pie lasagna is the no-bake dessert you didn’t know you needed , until now. This crowd-pleasing treat takes everything you love about pecan pie and layers it with cool cream cheese, crunchy graham cracker crust, and whipped topping for a chilled, sliceable showstopper. Whether you’re prepping for Thanksgiving, a potluck, or just craving something sweet without turning on the oven, pecan pie lasagna delivers. In this guide, you’ll get my personal backstory, full recipe steps, expert tips to avoid a soupy middle, and clear answers to FAQs like “How do I keep pecan pie from getting soggy?” Let’s make dessert unforgettable.
Table of Contents :
From Classic Pie to Layered Perfection
How pecan pie lasagna became a family favorite
I first made pecan pie lasagna on a brisk November afternoon. Ellie, my daughter, had just come home from school with a flyer for a “No-Bake Thanksgiving Bake-Off.” It was the year after we’d gone gluten-free, and I wanted her to feel proud of something she could actually eat. So we skipped the traditional pie and layered up something new, graham crackers, cream cheese, homemade pecan pie filling, and whipped topping.
It chilled overnight, and the next day Ellie came home with a blue ribbon and an empty dish. That was the start of our new tradition.
This pecan pie lasagna isn’t just a dessert , it’s a crowd-pleaser. The crust is buttery and crisp, made from gluten-free graham cracker crumbs. Then comes a velvety cream cheese layer, followed by a stovetop pecan filling that tastes just like the real deal. The final touch is a generous cloud of whipped topping with chopped pecans and a drizzle of caramel. It’s a feast in every bite.
This recipe is perfect when you’re hosting a party or bringing a dish to a gathering. It travels well, slices clean, and makes people go, “Wait, this is gluten-free?” Just like my classic Gluten Free Dump Cake, this dessert proves indulgence doesn’t have to come from flour.
Pecan pie lasagna can be made ahead, frozen, and customized with holiday spices , Whether you’re making it for Thanksgiving, Friendsgiving, or just because, trust me: this dessert is worth chilling for.
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Pecan Pie Lasagna
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A stunning no-bake dessert layered with graham cracker crust, cream cheese, rich pecan filling, and fluffy whipped topping. Like pecan pie—but cooler.
Ingredients
→ For the Crust
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
→ For the Cream Cheese Layer
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (Cool Whip), thawed
→ For the Pecan Filling Layer
1 cup packed brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
2 large eggs, beaten
1 teaspoon vanilla extract
1 ½ cups chopped pecans
→ For the Topping
1 ½ cups whipped topping (Cool Whip)
¼ cup chopped pecans, for garnish
Caramel sauce, for drizzling
Instructions
1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9×9-inch baking dish, creating an even layer. Place in the refrigerator while preparing the next components.
2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in 1 cup of whipped topping until well incorporated. Spread this mixture evenly over the chilled graham cracker crust. Return the dish to the refrigerator.
3. In a medium saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir constantly until the mixture is melted and well combined. Slowly whisk in the beaten eggs and vanilla extract, being careful not to scramble the eggs. Continue stirring constantly until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the chopped pecans.
4. Allow the pecan mixture to cool slightly, then carefully spread it over the cream cheese layer in the baking dish.
5. Gently spread the remaining 1½ cups of whipped topping over the pecan filling layer, creating a smooth, even surface.
6. Sprinkle the additional ¼ cup chopped pecans over the whipped topping. Drizzle with caramel sauce. Refrigerate for at least 4 hours or overnight to allow the dessert to set properly and flavors to meld.
7. When ready to serve, use a sharp knife to cut into 12 slices. For the cleanest cuts, wipe the knife clean between slices.
Notes
Best when chilled overnight for optimal texture and flavor
Can be made up to 2 days ahead and kept refrigerated
Freezes well for up to 1 month if wrapped tightly
For a holiday variation, add a pinch of cinnamon or nutmeg to the pecan filling
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Sweet Treats
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: pecan pie lasagna, no bake dessert, layered pecan bars, holiday dessert, gluten-free treat
Building Layers Without the Sog
Mastering the pecan filling (so it sets, not soupy)
The heart of every pecan pie lasagna is that rich, sticky filling that should be thick and sliceable , not runny. A soupy center usually means the eggs weren’t cooked long enough, or the filling didn’t have time to chill properly. In this version, the filling is made stovetop using brown sugar, butter, corn syrup, and eggs. The trick is to stir constantly over medium heat until it thickens slightly, about 5 minutes. You’ll know it’s ready when it coats the back of your spoon and holds its shape when stirred.
Adding eggs slowly , off the heat at first , helps prevent scrambling. And once you fold in the chopped pecans and remove the pan from the heat, let the mixture cool to warm (not hot!) before spreading it over the cream cheese layer. If it’s too hot, it’ll melt the base and ruin your beautiful structure.
To give your pecan layer extra depth, a dash of cinnamon or a splash of bourbon adds bold flavor. But whatever you do, don’t skip the chill time. This dessert must rest for at least 4 hours or overnight. Patience pays off.
Avoiding a soggy crust in pecan pie lasagna
Let’s talk crust. You want it buttery but firm, sweet but crisp. For this pecan pie lasagna, I use a graham cracker crumb base that’s pressed tightly into a 9×9-inch dish and chilled before layering. That step is key , it firms the crust and prevents sogginess when the cream cheese layer goes on top.
Unlike traditional pie, where the crust bakes and sometimes absorbs too much moisture, this one is shielded by that creamy layer. As long as your cream cheese is firm and not over-whipped, the crust will stay intact even after a day or two in the fridge.
One bonus tip , line your baking dish with parchment paper if you want to lift the dessert out for cleaner slicing. It makes all the difference when you’re trying to impress at a gathering.
Make-Ahead Magic and Smart Variations
How long does pecan pie lasagna stay fresh?
One of the best things about pecan pie lasagna is how well it holds up. Made with stabilized ingredients like cream cheese and Cool Whip, it actually gets better after a day in the fridge. The layers firm up, the flavors marry, and every bite becomes smoother and more indulgent.
Stored properly , covered tightly with plastic wrap or in an airtight container , pecan pie lasagna will stay fresh for 3 to 4 days in the refrigerator. For best texture, avoid leaving it out on the counter too long during serving.
You can also freeze it. Just wrap the whole pan tightly in two layers of plastic and a layer of foil. Thaw overnight in the fridge when you’re ready to serve. The texture might be slightly softer, but the flavor? Still amazing.
Want to serve it later in the week for a brunch or family dinner? No problem. Just keep it chilled and garnish with fresh whipped topping, chopped pecans, and a drizzle of caramel sauce right before serving.
Holiday spins and easy tweaks for the season
Once you’ve mastered the base recipe, you can have a little fun. For a holiday twist, stir in a pinch of cinnamon, nutmeg, or even ground clove to the pecan filling. These warm spices make pecan pie lasagna feel right at home on a Thanksgiving table.
Another great variation? Replace half the brown sugar with maple syrup and top with candied pecans instead of plain. You can even swap the graham cracker crust for crushed gluten-free gingersnaps or chocolate cookies for extra personality.
When I make this for winter parties, I sometimes sprinkle mini chocolate chips between the cream cheese and pecan layers. It’s indulgent and adds a little texture surprise in every bite.
And while this recipe is no-bake, remember: the only “overbaking” risk here is adding the pecan filling when it’s too hot or skipping the chill time. Either mistake can cause your layers to melt or slide. Let everything cool, take your time, and you’ll get perfect, clean slices every time.
Serving Up Style & Answers to Your Most Asked Questions
How to serve pecan pie lasagna beautifully
Presentation matters , especially with layered desserts like pecan pie lasagna. After the dessert chills completely, use a sharp knife for slicing. Wipe the blade between each cut for the cleanest results. Serve each piece with a spoonful of whipped topping, a caramel drizzle, and a light sprinkle of chopped pecans. Want to take it further? Add a little sea salt on top for that perfect salty-sweet balance.
If you’re serving at a party, consider individual cups or jars for easy grab-and-go portions.
For garnish, stick with classic pecans or try candied ones for extra crunch. A few fresh mint leaves or thin chocolate curls can elevate the look without complicating the prep. And remember: always serve cold, straight from the fridge, for that firm lasagna texture.
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FAQs: Your pecan pie lasagna troubleshooting guide
How do you keep pecan pie from getting soggy?
Make sure your graham crust is well-packed and thoroughly chilled before layering. Also, let the pecan filling cool before adding it, so it doesn’t melt through the base.
How long will pecan pie lasagna stay fresh?
Up to 4 days in the fridge, tightly covered. It also freezes well for up to a month.
Why did my pecan pie turn out soupy?
The filling may not have cooked long enough on the stove. Stir until it visibly thickens and coats the spoon, and always chill fully before serving.
What happens if you overbake pecan pie?
While this recipe is no-bake, overheating your filling or rushing the chill time can lead to melted, unstable layers. Always let the pecan mixture cool before layering and allow at least 4 hours to set.
