My strongest memories of family gatherings always involve dessert. And while there were many contenders for the dessert crown, pecan pie always held a special place in my heart. That nutty, sweet, caramelly goodness was the perfect ending to any meal.
Now, imagine taking that beloved pecan pie and turning it into something even more extraordinary. That’s exactly what this pecan pie lasagna does. It’s a show-stopping dessert that combines the comforting flavors of pecan pie with the fun and unexpected format of lasagna, making it a guaranteed crowd-pleaser.
This recipe reminds me of the joy of experimenting in the kitchen and creating something truly unique. Just like that time I stumbled upon an incredible cranberry jalapeño dip – you can find a great recipe at Cook Reel – sometimes the best creations come from unexpected combinations.
Why you’ll love this Pecan Pie Lasagna
- It’s a delightful twist on a classic dessert, offering a new and exciting way to enjoy pecan pie.
- The layers of flaky crust, creamy filling, and crunchy pecans create a symphony of textures and flavors in every bite.
- It’s surprisingly easy to make, using refrigerated pie crusts to save time.
- This pecan pie lasagna is perfect for potlucks, holidays, or any special occasion where you want to impress your guests.
- The recipe can be easily customized to suit your preferences, such as adding different spices or using different types of nuts.
- It is a great dessert to make ahead of time, freeing you up on the day of your event.
Ingredients
- 2 (14.1 ounce) packages refrigerated pie crusts
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups pecan halves
Directions
Step 1
Pecan pie lasagna makes every moment feel uplifting. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Step 2
Unroll one package of pie crusts. Cut into three equal rectangles to fit the base of the pan. Place the pie crust rectangles in the bottom of the baking dish, slightly overlapping as needed, and bake for 12-15 minutes or until lightly golden. Let cool completely.
Tip: Keep a close eye on the crust while baking to prevent it from burning.
Step 3
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Step 4
Beat in the corn syrup, salt, eggs, and vanilla extract until well combined.
Step 5
Gently fold in the pecan halves.
Step 6
Pour half of the pecan filling over the baked pie crust layer.
Step 7
Unroll the second package of pie crusts. Cut into three equal rectangles. Layer the crusts over the pecan filling.
Step 8
Pour the remaining pecan filling over the top pie crust layer.
Step 9
Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. Let cool completely before slicing and serving.
Variations, pairings, and serving ideas
Variations
For a chocolatey twist, add 1/2 cup of chocolate chips to the pecan filling. You can also experiment with different extracts, such as almond or maple, for a unique flavor profile. Consider adding a pinch of cinnamon or nutmeg to the filling for a warmer, spicier taste.
If you are not a fan of pecans, you can substitute them with other nuts like walnuts, almonds, or even macadamia nuts. Toasting the nuts before adding them to the filling will enhance their flavor and add a delightful crunch.
For a gluten-free version, use gluten-free pie crusts. You can find these in most grocery stores or make your own from scratch. If you want to make individual pecan pie lasagnas, you can bake the crusts in muffin tins and layer the filling on top.
Pairings
This pecan pie lasagna pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess complements the warm, nutty flavors of the lasagna. A drizzle of caramel sauce or chocolate syrup can also add an extra layer of decadence.
Consider serving it with a cup of hot coffee or tea. The bitterness of the coffee or tea balances the sweetness of the dessert. For a more sophisticated pairing, try it with a glass of dessert grape juice, such as a late-harvest Riesling or a Tawny Port. Discover even more dessert recipes at Cook Reel, like this fantastic pecan pie dump cake.
A fruit compote, such as apple or pear, can provide a refreshing contrast to the richness of the pecan pie lasagna. The tartness of the fruit cuts through the sweetness, creating a balanced and satisfying dessert experience.
Serving ideas
To make the pecan pie lasagna look even more appealing, dust the top with powdered sugar before serving. You can also garnish it with a few extra pecan halves or a sprig of mint. Cut the lasagna into neat squares or rectangles for easy serving.
For a more elegant presentation, serve each slice on a dessert plate with a scoop of ice cream or whipped cream. Drizzle with caramel sauce and sprinkle with chopped pecans. Consider using a piping bag to add a decorative swirl of whipped cream or frosting.
If you are serving it at a party, consider setting up a dessert bar with a variety of toppings and sauces. This allows your guests to customize their own slices of pecan pie lasagna. You can find inspiration for other party desserts like a delicious cranberry jalapeño dip at Cook Reel!
Storage and make-ahead tips
Storage
Leftover pecan pie lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To prevent the crust from becoming soggy, place a layer of parchment paper between the lasagna and the lid of the container. Do not leave the lasagna at room temperature for more than 2 hours.
If you want to freeze the lasagna, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving. Freezing may slightly alter the texture of the crust, but it will still taste delicious.
When reheating, you can warm individual slices in the microwave for 20-30 seconds. Alternatively, you can reheat the entire lasagna in the oven at 300°F (150°C) for 10-15 minutes, or until warmed through.
Make-ahead
The pecan pie lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking. This is a great option if you are short on time on the day of your event. Simply assemble the lasagna according to the recipe instructions, cover it tightly with plastic wrap, and store it in the refrigerator.
When you are ready to bake, remove it from the refrigerator and let it sit at room temperature for 30 minutes before baking. This will help the crust bake evenly. You may need to add a few extra minutes to the baking time if the lasagna is still cold.
You can also bake the pie crusts in advance and store them in an airtight container at room temperature for up to 2 days. This will save you time on the day you are making the lasagna. Just be sure to let the crusts cool completely before storing them.
Common mistakes when making Pecan Pie Lasagna
- Overbaking the crust: Keep a close eye on the crust while baking to prevent it from burning. It should be lightly golden, not dark brown.
- Not letting the lasagna cool completely: This is crucial for the filling to set properly. If you slice it while it’s still warm, the filling will be runny.
- Using cold butter: Make sure the butter is softened to room temperature before creaming it with the sugar. This will ensure that the filling is light and fluffy.
- Not overlapping the crusts properly: When layering the pie crusts, make sure they slightly overlap to prevent the filling from seeping through.
- Skipping the salt: A pinch of salt enhances the sweetness of the filling and balances the flavors.
Final notes
This pecan pie lasagna is more than just a dessert; it’s a celebration of flavors and textures. It’s a dish that brings people together and creates lasting memories. Don’t be afraid to experiment with different variations and make it your own!
I encourage you to try this recipe and experience the joy of creating something truly special. With its flaky crust, creamy filling, and crunchy pecans, this pecan pie lasagna is sure to become a new family favorite. Remember to let it cool completely before slicing – patience is key!
Enjoy the process of baking and sharing this delicious dessert with your loved ones. And don’t forget to add a scoop of vanilla ice cream on top for the ultimate indulgence.
Loved this Pecan Pie Lasagna? Try these next
- Cranberry Jalapeo Dip Ultimate Cranberry Jalapeo
- Pecan Pie Dump Cake
- Apple Crisp Recipe
- Chocolate Lava Cakes
- Easy Lemon Bars
Pecan Pie Lasagna
An irresistible dessert mashup! Layers of flaky pie crust, creamy filling, and crunchy pecans combine to create this Pecan Pie Lasagna. It’s pecan pie like you’ve never experienced before!
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 2 (14.1 ounce) packages refrigerated pie crusts
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Unroll one package of pie crusts. Cut into three equal rectangles to fit the base of the pan. Place the pie crust rectangles in the bottom of the baking dish, slightly overlapping as needed, and bake for 12-15 minutes or until lightly golden. Let cool completely.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the corn syrup, salt, eggs, and vanilla extract until well combined.
- Gently fold in the pecan halves.
- Pour half of the pecan filling over the baked pie crust layer.
- Unroll the second package of pie crusts. Cut into three equal rectangles. Layer the crusts over the pecan filling.
- Pour the remaining pecan filling over the top pie crust layer.
- Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. Let cool completely before slicing and serving.
Notes
For a richer flavor, toast the pecans before adding them to the filling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg