Pecan Pie Lasagna Delight (Print Version)
# Ingredients:
→ Crust
01 -
200g graham cracker crumbs
02 -
115g unsalted butter, melted
→ Cream Cheese Layer
03 -
120g powdered sugar
04 -
225g cream cheese, softened
05 -
1 teaspoon vanilla extract
06 -
240ml heavy whipping cream
→ Pecan Pie Layer
07 -
115g unsalted butter
08 -
200g brown sugar
09 -
2 large eggs, beaten
10 -
120ml light corn syrup
11 -
1/2 teaspoon vanilla extract
12 -
150g chopped pecans
→ Whipped Topping Layer
13 -
480ml heavy whipping cream
14 -
30g powdered sugar
15 -
1 teaspoon vanilla extract
→ Garnish
16 -
50g chopped pecans
17 -
Caramel sauce (optional)
# Instructions:
01 -
Mix graham cracker crumbs with melted butter in a medium bowl until well combined. Press the mixture into the bottom of a 9×13-inch baking dish to form a firm, even crust. Refrigerate for 10 minutes to set.
02 -
In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture. Spread this layer evenly over the crust.
03 -
Melt butter in a medium saucepan over medium heat. Stir in brown sugar, beaten eggs, corn syrup, and vanilla extract. Cook while stirring constantly until the mixture thickens (about 5-7 minutes). Remove from heat and fold in the chopped pecans. Once cooled slightly, spread this layer gently over the cream cheese layer.
04 -
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this evenly over the pecan pie layer.
05 -
Sprinkle chopped pecans on top and drizzle with caramel sauce if desired. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
06 -
Slice into squares and serve chilled, paired with coffee or tea for a delightful treat.