PECAN PIE LASAGNA WITH CREAMY DRESSING – LAYERS OF SWEET, NUTTY PERFECTION
Pecan Pie Lasagna is more than just dessert. It’s a taste of memories worth sharing. It’s the perfect recipe for anyone who loves tradition but embraces a bit of culinary adventure. I encourage you to try this recipe—who knows, maybe it will become a new family favorite in your home too? I’d love to hear your stories—maybe your grandma made a nut cake too? Or perhaps you’ve come up with your own twist? Share and inspire!
Ingredients
Crust:
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200 g tea biscuits (or digestive cookies)
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80 g melted butter
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1 tbsp brown sugar Substitute: For a gluten-free version, use gluten-free cookies; for a lighter version—use wheat bran with a bit of clarified butter.
Nut layer:
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200 g chopped pecans
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150 g brown sugar
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100 g butter
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60 ml heavy cream (30%)
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1 tsp vanilla extract
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Pinch of salt
Cream layer:
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250 g mascarpone cheese
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250 ml heavy cream (36%)
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2 tbsp powdered sugar
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1 tsp gelatin (dissolved in 2 tbsp water) Substitute: You can use light cream cheese or Greek yogurt instead of mascarpone.
Caramel topping:
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100 g sugar
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50 g butter
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60 ml heavy cream
Garnish:
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Whole pecans
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Biscuits around the edge (optional)
