Description
Pecan pie lasagna combines the classic Southern dessert with a creamy layered twist that makes your taste buds dance with delight. Creamy pudding, crunchy pecans, and graham cracker layers create a dessert that brings comfort and pure indulgence to your dinner table.
Ingredients
Scale
Primary Ingredients:
- 250 g mascarpone cheese
- 200 g chopped pecans
- 250 ml heavy cream (36%)
- 200 g tea biscuits
- 100 g sugar
Supporting Ingredients:
- 150 g brown sugar
- 80 g melted butter
- 100 g butter
- 60 ml heavy cream (30%)
- 50 g butter
- 2 tablespoons powdered sugar
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon gelatin
- 2 tablespoons water
- Pinch of salt
- Whole pecans
- Biscuits
Optional/Garnish Ingredients:
- Biscuits (for edge)
Instructions
- Crush 200 g of tea biscuits into fine crumbs using a food processor. Mix with 80 g melted butter and 1 tbsp brown sugar until the texture resembles damp sand.
- Press the biscuit mixture firmly into the bottom of a 24×24 cm baking dish. Refrigerate for 30 minutes to set the crust completely.
- Melt 100 g butter in a saucepan over medium heat. Add 150 g brown sugar, 60 ml heavy cream, and a pinch of salt. Simmer for 3-4 minutes until the mixture thickens.
- Stir 1 tsp vanilla extract into the caramel mixture. Fold in 200 g chopped pecans until evenly coated. Pour this layer over the chilled crust.
- Dissolve 1 tsp gelatin in 2 tbsp water. Let it cool slightly while preparing the cream mixture.
- Whip 250 ml heavy cream with 2 tbsp powdered sugar until stiff peaks form. In a separate bowl, blend 250 g mascarpone with the cooled gelatin.
- Gently fold the whipped cream into the mascarpone mixture until smooth and well combined. Spread evenly over the pecan layer.
- Create caramel topping by heating 100 g sugar in a dry pan until it turns golden brown. Carefully add 50 g butter and 60 ml heavy cream, stirring constantly.
- Allow the caramel to cool for 2-3 minutes, then drizzle over the cream layer. Top with whole pecans for garnish.
- Refrigerate the dessert for at least 3 hours, preferably overnight, to allow all layers to set completely.
Notes
- Crushing biscuits in a food processor ensures a fine, even texture for the crust that holds together perfectly.
- When making the nut layer, watch the simmering mixture carefully to prevent burning and achieve the right caramel-like consistency.
- Whipping cream requires cold equipment, so chill your bowl and beaters beforehand for the most stable cream layer.
- For a gluten-free version, swap regular biscuits with gluten-free graham crackers or almond flour-based cookies to keep the dessert accessible for everyone.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 573 kcal
- Sugar: 39 g
- Sodium: 90 mg
- Fat: 43 g
- Saturated Fat: 18 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg