Pecan Pie Lasagna

Imagine your favorite holiday pie reimagined as a luscious, layered dessert and you’ll have Pecan Pie Lasagna. With a buttery cookie crust, gooey caramelized nut filling, a light mascarpone cream layer, and a rich homemade caramel drizzle, this no-bake wonder is a true showstopper. Each bite is a heavenly mix of crunch, creaminess, and deep brown sugar richness that will leave your guests swooning.

I first made this for Thanksgiving when I wanted something different from the usual pecan pie. It instantly became a family favorite, with everyone fighting for seconds. Not only is it gorgeous and indulgent, but it’s also easy to make ahead and doesn’t require turning on the oven—a major win during busy holiday cooking.

Why You’ll Love Pecan Pie Lasagna

• No Baking Required: Perfect for summer days or saving oven space.
• Layered Texture Heaven: Creamy, crunchy, buttery, and smooth all in one bite.
• Crowd-Pleaser: Rich and indulgent, it serves a crowd with ease.
• Great for Holidays: A fresh twist on traditional pecan pie.
• Make-Ahead Friendly: Best when chilled overnight.
• Customizable: Use your favorite nut mix or drizzle with chocolate.

Ingredients You’ll Need

For the Crust:

• 200 g tea biscuits (or digestive cookies) – Crushed into fine crumbs.
• 80 g melted butter – Binds the crumbs for a sturdy base.
• 1 tablespoon brown sugar – Adds a hint of caramel sweetness.

For the Nut Layer:

• 200 g chopped pecans – Toasted for maximum flavor.
• 150 g brown sugar – Rich and molasses-like.
• 100 g butter – Creates a luscious caramel base.
• 60 ml heavy cream (30%) – For smoothness and richness.
• 1 teaspoon vanilla extract – Rounds out the flavor.
• Pinch of salt – Balances the sweetness.

For the Cream Layer:

• 250 g mascarpone cheese – Soft and creamy; can sub cream cheese or Greek yogurt.
• 250 ml heavy cream (36%) – Whipped for a fluffy texture.
• 2 tablespoons powdered sugar – Adds sweetness.
• 1 teaspoon gelatin (dissolved in 2 tablespoons water) – Stabilizes the cream.

For the Caramel Topping:

• 100 g sugar – Caramelizes to golden perfection.
• 50 g butter – Adds depth and gloss.
• 60 ml heavy cream – Creates a smooth, pourable sauce.

For Garnish:

• Whole pecans – Beautiful finishing touch.
• Extra biscuits around the edge (optional) – For presentation.

Step-by-Step Instructions

Step 1: Make the Crust

• Crush biscuits into fine crumbs using a food processor or rolling pin.
• Combine with melted butter and brown sugar until the texture resembles wet sand.
• Press evenly into the bottom of a 9x13-inch pan. Chill while preparing the filling.

Step 2: Prepare the Nut Layer

• In a saucepan over medium heat, melt butter and stir in brown sugar.
• Cook for 2-3 minutes until bubbling.
• Stir in heavy cream, vanilla, and a pinch of salt.
• Add chopped pecans and stir to coat.
• Let cool slightly, then spread evenly over the chilled crust.

Step 3: Whip the Cream Layer

• Dissolve gelatin in water and let bloom for 5 minutes.
• Beat mascarpone with powdered sugar until smooth.
• In a separate bowl, whip heavy cream until soft peaks form.
• Gently fold whipped cream into mascarpone mixture.
• Add the gelatin and mix until smooth.
• Spread over the nut layer. Chill for at least 4 hours or overnight.

Step 4: Make the Caramel Topping

• In a dry saucepan, melt sugar over medium heat, swirling occasionally.
• Once amber-colored, carefully add butter, stirring constantly.
• Slowly pour in cream, whisking until smooth.
• Let cool before drizzling.

Step 5: Assemble and Garnish

• Once the dessert is set, drizzle caramel sauce generously over the top.
• Garnish with whole pecans and, if desired, extra cookie crumbs or biscuits.
• Chill again briefly before slicing.

Serving and Storage Tips

Cut into squares using a sharp knife wiped clean between slices. Serve chilled on a dessert plate with a fork and napkin—it’s rich!

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze slices individually and thaw overnight in the fridge.

To transport, cover tightly with plastic wrap and foil. Garnish with caramel and pecans at the destination for best presentation.

Helpful Notes

• Nut Swap: Try walnuts or a mix of pecans and almonds.
• Dairy-Free Option: Use plant-based butter and cream, and vegan cookies.
• Texture Tip: Toast pecans before using for deeper flavor.
• Crust Options: Graham crackers or gingersnaps also work well.
• No Gelatin?: Omit for a softer cream layer, or use agar-agar.

Frequently Asked Questions

1. Can I make this ahead?
Yes! It's best made the night before so it sets perfectly.

2. What size pan should I use?
A 9x13-inch pan is ideal, but you can halve the recipe for an 8x8 dish.

3. Can I use store-bought caramel sauce?
Of course! It saves time and still tastes great.

4. Is this gluten-free?
Use gluten-free cookies for the crust to make it GF.

5. Can I freeze the whole lasagna?
Yes. Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.

Final Thoughts

This Pecan Pie Lasagna is everything you love about pecan pie, but layered into a creamy, no-bake dessert that wows every time. It’s rich, buttery, and perfect for sharing during the holidays or whenever you need a dessert that truly impresses.

Make it once, and it might just become your new signature sweet. Don’t forget to tag me when you share your stunning pecan creations!