Food 19/04/2025 23:09

PECAN PIE LASAGNA WITH CREAMY DRESSING – LAYERS OF SWEET, NUTTY PERFECTION

Ingredients

Crust:

200 g tea biscuits (or digestive cookies)
80 g melted butter
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:

200 g chopped pecans
150 g brown sugar
100 g butter
60 ml heavy cream (30%)
1 tsp vanilla extract
Pinch of salt

Cream layer:

250 g mascarpone cheese
250 ml heavy cream (36%)
2 tbsp powdered sugar
1 tsp gelatin (dissolved in 2 tbsp water) Substitute: You can use light cream cheese or Greek yogurt instead of mascarpone.

Caramel topping:

100 g sugar
50 g butter
60 ml heavy cream

Garnish:

Whole pecans
Biscuits around the edge (optional)

Step-by-step Instructions

Step 1: Prepare the crust

Crush the biscuits finely (best done in a food processor), add melted butter and sugar. Mix until it resembles wet sand. Press into the bottom of a 24×24 cm baking dish and refrigerate for 30 minutes.

Step 2: Nut layer

In a saucepan, melt butter, then add sugar, cream, salt, and simmer for a few minutes until it thickens. Add vanilla and chopped pecans. Stir briefly and pour over the chilled crust. Let it chill in the fridge until the layer is set.

Step 3: Cream layer

Whip the heavy cream with powdered sugar until stiff peaks form. In a separate bowl, mix mascarpone with the cooled, dissolved gelatin. Gently combine the two and spread over the nut layer.

Step 4: Caramel topping

Caramelize sugar in a dry pan, then add butter followed by cream. Stir until smooth. Let cool slightly and pour over the cream layer.

Step 5: Garnish

Top with whole pecans and optionally line the edges with biscuits. Chill for at least 3 hours (preferably overnight).

Why This Recipe Works

The secret lies in the balance of flavors and textures. A crumbly cookie crust, sticky nut layer, fluffy cream, and silky caramel combine into a memorable dessert. The pecans offer healthy fats, the cream layer lightens the sweetness of the caramel, and it stores beautifully—making it a perfect make-ahead dessert.

Variations

Classic – The original recipe with mascarpone and full-fat cream.
Low-calorie – Use Greek yogurt, plant-based milk with agar instead of gelatin, and erythritol instead of sugar.
Gluten-free – Replace the cookies with a certified gluten-free version and ensure all ingredients are GF.
Family-sized – Double the ingredients and use a larger baking dish. Add crushed chocolate cookies on top for the kids.

Cooking Tips

If you don’t have a food processor, crush the cookies using a rolling pin and a zip-lock bag—just like my mom used to.
If the caramel crystallizes, add a spoon of hot water and stir until smooth again.
Always use very cold cream for whipping—it’s key for the right texture.
After adding gelatin to the mascarpone, let it sit a moment before folding into the whipped cream—it’ll combine more easily.

Serving Suggestions

This dessert is perfect for:

Sunday dinner – served in glass cups with a whole pecan garnish.
Holiday table – displayed on a crystal platter with a sprig of mint.

Coffee with friends – accompanied by a milky latte.
Fancy dinner party – paired with a sweet dessert wine. At home, we used to serve it on linen tablecloths with antique porcelain—it added a little magic to every occasion.

Practical Advice

Make the caramel the day before—it’s easier to spread once cooled.
You can swap pecans for walnuts (more accessible and affordable).

No mascarpone? Use cream cheese blended with a touch of butter.
Store in an airtight container in the fridge for up to 4 days—it actually tastes even better the next day.