Pecan Pie Lasagna

 

Ingredients:
For the Crust Layer:
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
For the Pecan Pie Layer:
1 cup pecans, chopped
1 cup brown sugar
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
For the Topping:
1 cup whipped cream
¼ cup chopped pecans, for garnish
Directions:
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish.
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened. Press the mixture into the bottom of the prepared baking dish to form a firm, even crust layer. Bake for 10 minutes, then set aside to cool.
Prepare the cream cheese layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread this mixture evenly over the cooled crust layer.
Prepare the pecan pie layer: In a medium bowl, whisk together the brown sugar, melted butter, eggs, vanilla extract, and flour until smooth. Stir in the chopped pecans. Pour this mixture over the cream cheese layer in the baking dish.
Bake the entire dish for 25-30 minutes, or until the pecan pie layer is set and golden.
Let the dessert cool completely at room temperature, then refrigerate for at least 2 hours to chill.
Prepare the topping: Before serving, top with a dollop of whipped cream and garnish with chopped pecans.
Slice and serve chilled.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 2 hours 1 hour chilling
Kcal: 350 kcal per serving | Servings: 12 servings

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