Easy No-Bake Pecan Pie Lasagna for Dessert
Easy No-Bake Pecan Pie Lasagna is the ultimate holiday dessert that’s ready in a snap. After making this for countless parties, I discovered the secret to keeping it from getting soggy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Blueberry Breakfast Quesadillas and Easy No-Bake Rice Krispie Treat Cheesecake Recipe.
Why This Easy No-Bake Pecan Pie Lasagna for Dessert Is Pure Comfort
- No oven required for a quick and easy dessert
- Creamy and indulgent layers of pecan pie filling and whipped cream
- Perfect for holiday parties or anytime cravings
- Better than traditional pecan pie, according to my family
What You'll Need for Easy No-Bake Pecan Pie Lasagna for Dessert
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Graham cracker crumbs
- Melted butter
- Pecan halves
- Corn syrup
- Granulated sugar
- Eggs
- Vanilla extract
- Heavy cream
- Whipped cream
- Salt
- Ground cinnamon
- Optional: Chopped pecans
- Optional: Whipped cream
📝 Ingredient Notes
- Graham cracker crumbs: You can use store-bought or make your own by pulsing graham crackers in a food processor.
🛒 Tools & Equipment I Recommend
- Food processor — Easily pulverize graham crackers into fine crumbs → See on Amazon
- Pecan chopper — Quickly and evenly chop pecans for topping → See on Amazon
How to Make Easy No-Bake Pecan Pie Lasagna for Dessert
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a 9×13 inch dish. Chill.
- Make the filling: Whisk corn syrup, sugar, eggs, vanilla, and salt. Stir in pecans. Pour over crust. Bake at 350°F (175°C) for 20-25 minutes.
- Whip the cream: Whip heavy cream until stiff peaks form. Fold in 1/4 cup of the filling.
- Assemble the lasagna: Spread half the filling over the crust. Top with half the whipped cream. Repeat layers. Chill for at least 2 hours.
- Serve: Cut into squares. Top with whipped cream and chopped pecans. Serve chilled.
Cook's Tips for Perfect Easy No-Bake Pecan Pie Lasagna for Dessert
- Common mistake and fix: Don't overbake the filling to prevent a dry lasagna. The center should still jiggle slightly.
- Time-saving tip: Prepare the graham cracker crust and pecan filling a day ahead to save time.
- Presentation tip: Dust with powdered sugar and add a cherry on top for a festive touch.
Storing & Reheating Easy No-Bake Pecan Pie Lasagna for Dessert
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the crust and filling a day ahead. Assemble before serving.
Freezing Easy No-Bake Pecan Pie Lasagna for Dessert
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before serving.
Recipe Notes
- Chef tip: Use a 9×13 inch dish for easy slicing and serving.
- Best substitution: Substitute honey for corn syrup for a lighter flavor.
- Make-ahead: Prepare the crust and filling a day ahead. Assemble before serving.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the lasagna is too soft, chill it longer or add more graham cracker crumbs to the crust.
Want to level up this recipe?
Springform pan — Easy release for cleanly sliced lasagna layers → Check price on Amazon
Easy No-Bake Pecan Pie Lasagna for Dessert
Ingredients
Main Ingredients
- Graham cracker crumbs
- Melted butter
- Pecan halves
- Corn syrup
- Granulated sugar
- Eggs
- Vanilla extract
- Heavy cream
- Whipped cream
Seasonings
- Salt
- Ground cinnamon
Optional Toppings
- Chopped pecans
- Whipped cream
Instructions
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a 9×13 inch dish. Chill.
- Make the filling: Whisk corn syrup, sugar, eggs, vanilla, and salt. Stir in pecans. Pour over crust. Bake at 350°F (175°C) for 20-25 minutes.
- Whip the cream: Whip heavy cream until stiff peaks form. Fold in 1/4 cup of the filling.
- Assemble the lasagna: Spread half the filling over the crust. Top with half the whipped cream. Repeat layers. Chill for at least 2 hours.
- Serve: Cut into squares. Top with whipped cream and chopped pecans. Serve chilled.
Notes
- Chef tip: Use a 9×13 inch dish for easy slicing and serving.
- Best substitution: Substitute honey for corn syrup for a lighter flavor.
- Make-ahead: Prepare the crust and filling a day ahead. Assemble before serving.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the lasagna is too soft, chill it longer or add more graham cracker crumbs to the crust.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before serving.
- Make ahead: Prepare the crust and filling a day ahead. Assemble before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 5g
- Fat: 28g
- Carbs: 48g
- Fiber: 2g
- Sugar: 32g
- Sodium: 200mg
- Cholesterol: 80mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Pecan Pie Lasagna for Dessert FAQs
Yes, prepare the crust and filling a day ahead. Assemble before serving.
Overbaking the filling can cause it to dry out. The center should still jiggle slightly when done.
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before serving.
No, this recipe requires baking in the oven.
Honey can be used as a substitute for a lighter flavor.
A Warm Final Note
I can’t wait for you to try Easy No-Bake Pecan Pie Lasagna for Dessert and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
