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No-Bake Pecan Pie Lasagna

A decadent, layered no-bake dessert featuring a graham cracker crust, creamy custard, cheesecake filling, and a rich pecan-caramel topping.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 1 cup unsalted butter, melted
Custard Layer
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 pinch salt
Creamy Layer
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy cream, cold
Pecan Filling
  • 1 cup caramel sauce
  • 2 cups chopped pecans, toasted
  • 1 cup pecan pie filling
Ganache and Topping
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 cup whipped cream optional
  • 1/4 cup chopped pecans for garnish

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Small saucepan
  • Whisk
  • Hand mixer or stand mixer
  • Offset spatula

Method
 

Assembly
  1. Combine graham cracker crumbs and melted butter; press firmly into a 9x13-inch dish and refrigerate.
  2. Whisk milk, sugar, egg yolks, cornstarch, and salt in a saucepan over medium heat until thickened; stir in vanilla and pour over crust.
  3. Refrigerate custard layer for 20 minutes to set.
  4. Beat cream cheese and powdered sugar; whip heavy cream separately and fold into the cream cheese mixture.
  5. Spread the cream cheese mixture over the cooled custard layer.
  6. Combine pecan pie filling with toasted pecans and spread over the cream cheese layer.
  7. Heat remaining heavy cream and pour over chocolate chips; stir until smooth and pour ganache over the pecan layer.
  8. Refrigerate for at least 4 hours before garnishing with whipped cream and extra pecans.

Notes

Chill for at least 4 hours or overnight for the cleanest slices. Store refrigerated for up to 5 days or freeze for up to 2 months.