Pecan Lasagna Pie

Sun 07 September 2025

This dessert is a icebox cake. That means no baking, no cooking. It is

  1. Ridiculously, over-the-top delicious
  2. It's never going to be comletely solid -- unless frozen (yum)
  3. It's great for a potluck, if you want a 'clean' slice, then freeze for about 6 hours prior to the potluck.

Pecan Lasagna Pie

Ingredients

For the whipped cream

  • 2 (8-oz) block of cream cheese, softened to room temp
  • ½ cup granulated sugar
  • 1 cup heavy cream

For the Pudding Filling

  • 4 1/2 cups whole milk
  • 3 pkgs instant vanilla pudding mix
  • 2 tsp Vanilla
  • ¼ cup toasted chopped pecans
  • ½ tsp kosher salt

For the Topping

  • 1 ½ cups toasted pecans halves
  • ¼ cup caramel sauce, plus a bit more for garnish
  • ½ tsp cinnamon
  • pinch of kosher salt
  • Plus 16 Graham cracker slabs

Directions

In large bowl, beat cream cheese, sugar until light and fluffy. Slowly add the heavy cream and beat until stiff peaks.

In another bowl, whisk together milk and pudding mix and vanilla. Fold in the chopped pecans and the salt. Let sit for at least 5 minutes to thicken.

Combine the half pecans and caramel sauce. You might have to heat the sauce a little to get it pourable. Also, if you want, you can heat the pecans in a dry skillet and then add the caramel to further caramelize the nuts and sauce. Add a pinch of salt to taste.

Assembly: Spread a thin layer of the cream cheese mixture in a 9x13 lasagna pan. Top with a layer of graham crackers (about half of them, don't be afraid to overlap or add more if you like). Add half the pudding mixture and top with half the cream cheese. Top with another layer of the remaining graham crackers. Now, layer with the remaining pudding and then cream cheese mixtures. Top with the caramel pecans and refriderate 8 hours to overnight.

To serve: You can drizzle with some addition caramel sauce. You can also freeze this pie for 4-6 hours to get it very firm to make clean slices. This is great for potlucks.

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