Pecan Pie Lasagna

Instructions

1. 1. Prepare the graham cracker crust: In a medium-sized mixing bowl, combine the graham cracker crumbs (or crushed digestive biscuits), melted butter, and sugar. Stir well until all the crumbs are evenly coated with the butter and the mixture sticks together. This will form the base of your lasagna. Press the mixture firmly into the bottom of a 9×13-inch baking dish to create an even layer. Use the back of a spoon to compact the crumbs to ensure a solid crust. Place the dish in the refrigerator to chill while you prepare the other layers, allowing the crust to firm up and set.
   2. Make the creamy layer: In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the powdered sugar, continuing to beat until fully incorporated. In another bowl, whip the heavy cream with vanilla extract until stiff peaks form. You can use an electric mixer or a hand whisk for this step. Gently fold the whipped cream into the cream cheese mixture until everything is smooth and well combined. This mixture will provide the light and creamy filling between the layers of your lasagna.
   3. Assemble the lasagna: Take the prepared graham cracker crust out of the refrigerator. Spread the cream cheese mixture evenly over the crust layer, using a spatula to smooth it out into an even layer. Once the cream cheese layer is spread evenly, set the dish aside while you prepare the pecan topping.
   4. Prepare the pecan layer: In a small saucepan, combine the chopped pecans, brown sugar, corn syrup, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the butter is melted and the mixture begins to bubble, about 3-4 minutes. Let the mixture simmer for another 2-3 minutes, allowing the brown sugar to dissolve completely and the syrup to thicken slightly. Once the mixture is well combined and the pecans are coated, remove the saucepan from the heat. Allow the pecan mixture to cool for a few minutes before spreading it over the cream cheese layer in the lasagna dish.
   5. Top the lasagna: Carefully spoon the cooled pecan mixture evenly over the creamy layer, ensuring that the pecans are spread out in a single layer. You can press down gently to help the pecans adhere to the creamy layer below. The syrupy, sticky pecans will add sweetness and a wonderful crunch to the lasagna.