An easy, no-bake dessert that’s sure to be a hit. Cool and refreshing on hot summer days and you won’t heat up your galley making it!
Pecan Pie Lasagna – Dessert Cups
Pecan Pie Lasagna is a luscious, layered dessert that transforms the flavors of classic pecan pie into a no-bake delight. It consists of a buttery graham cracker crust, a creamy cheesecake filling, a sweet pecan pie layer, and a fluffy whipped topping. This dessert is a showstopper that's perfect for holidays, parties, or any occasion when you want to impress your guests, and no bake means it's easy to make in a boat galley. We make it in cupcake pans, but you can also make a full 9 x 13 baking pan Pecan Pie Lasagna.
Equipment
- Mixing Bowls
- 2 six place cupcake pans [Optional 9×13 glass baking dish]
- 1 Medium saucepan
- 1 Hand Mixer
- 1 Refrigerator
- 12 paper or foil cupcake liners [Not needed for baking dish version]
Ingredients
Crust Layer
- ¾ cups graham cracker crumbs [1 ½ cups for baking dish version]
- ¼ cup un-salted butter, melted [½ cup for baking dish version]
- 4 tbsp granulated sugar [â…“ cup for baking dish version]
Cream Cheese Layer
- 4 oz cream cheese, softened [8 oz for baking dish version]
- ½ cup powdered sugar [1 cup for baking dish version]
- ½ tsp vanilla extract [1 tsp for baking dish version]
- ½ cup whipped topping, thawed (Cool whip) [1 cup for baking dish version]
Pecan Filling Layer
- ¼ cup light corn syrup [½ cup for baking dish version]
- 2 tbsp unsalted butter [1 tbsp for baking dish version]
- ½ cup brown sugar, packed [1 cup for baking dish version]
- 1 large egg, beaten [2 large eggs for baking dish version]
- ½ tsp vanilla extract [1 tsp for baking dish version]
- ¾ cups chopped pecans [1 ½ cups for baking dish version]
Whipped Topping Layer
- ¼ cup chopped pecans (for garnish) [½ cup for baking dish version]
- 1 ½ cups whipped topping (Cool Whip) [2 cups for baking dish version]
- caramel sauce (for drizzling)
Instructions
Prepare the Crust Layer
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed.
- Place cupcake liners into pan, and press the mixture firmly into the bottom. About 2 tbsp per cup.[Press the mixture firmly into the bottom of a 9 x 13 inch baking dish for baking dish version]
- Refrigerate for 20 minutes to set.
- (You can move on to making the Cream Cheese Layer while it sets)
Prepare the Cream Cheese Layer
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping stirring gently.
- Spread the cream cheese mixture evenly over the chilled crust.About 1 tbsp per cup.
- Return to the refrigerator.
Prepare the Pecan Filling Layer
- Combine the corn syrup, butter, brown sugar, and beaten eggs in a medium saucepan over medium heat.
- Stir constantly until the mixture thickens slightly, about 5 minutes.
- Remove from heat, stir in vanilla extract and chopped pecans.
- Let cool slightly.
Add the Pecan Filling Layer
- Spread the cooled pecan filling evenly over the cream cheese layer.About 1 tbsp per cup.
- Refrigerate for at least 30 minutes to firm up.
Finish with Whipped Topping
- Spread the remaining whipped topping evenly over the pecan layer. Use a piping bag to make it easier.
- Sprinkle on chopped pecans.
- Drizzle with caramel sauce making a wave pattern.
Chill and Serve
- Refrigerate the dessert for at least 2-3 hours, overnight is best to let the layers set up fully.
- Serve chilled.
Notes
Serve chilled. Include a squeeze bottle of caramel sauce or some whipped cream on the side. Store leftovers in an airtight container in the refrigerator. You can make a larger baking pan version called the Pecan Pie Lasagna for a larger group. 
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