Pecan Pie Lasagna (Print Version)
# Ingredients:
→ Crust
01 -
115g melted unsalted butter
02 -
200g crushed graham crackers
→ Cream Cheese Layer
03 -
240ml heavy cream, whipped
04 -
1 tsp vanilla extract
05 -
225g softened cream cheese
06 -
120g powdered sugar
→ Pecan Pie Layer
07 -
120ml light corn syrup
08 -
150g chopped pecans
09 -
2 eggs, beaten
10 -
1/2 tsp vanilla extract
11 -
115g unsalted butter
12 -
200g brown sugar
→ Whipped Topping Layer
13 -
30g powdered sugar
14 -
1 tsp vanilla extract
15 -
480ml heavy cream, whipped
→ Garnish
16 -
Caramel sauce (optional)
17 -
50g crushed pecans
# Instructions:
01 -
Combine the cracker crumbs and the melted butter in a medium mixing bowl until everything sticks together. Press this crumbly mix firmly into a 9×13-inch pan, making the base even. Chill in the fridge for 10 minutes to firm it up.
02 -
Whisk together vanilla, powdered sugar, and cream cheese until really smooth. In another bowl, whip the heavy cream until it forms stiff tips when you lift the whisk. Gently fold the fluffy cream into the cream cheese mix. Carefully spread this over the chilled crust.
03 -
In a medium pan, heat the butter to melt it. Add the corn syrup, beaten eggs, brown sugar, and vanilla, stirring all the time. Keep cooking while mixing for 5-7 minutes until the mix thickens up. Remove from the heat and stir in the pecans. Let it cool for a bit before spreading on top of the cream cheese layer.
04 -
Take heavy cream, powdered sugar, and vanilla, then whip it until thick peaks show up. Spread an even layer over the pecan topping.
05 -
Top it off with crushed pecans, and drizzle caramel on it if you're feeling fancy. Pop it in the fridge for at least 4 hours, or even better, leave it overnight so the flavors really come together.
06 -
Cut into nice, square portions and serve chilled. It’s awesome with tea or coffee!