Pecan Pie Lasagna

Ingredients: – 1 package of graham crackers – 1/2 cup unsalted butter, melted – 1 cup pecans, chopped – 1 cup brown sugar, packed – 1/2 cup granulated sugar

– 1/4 cup cornstarch – 1/4 teaspoon salt – 4 cups whole milk – 4 large egg yolks – 1 teaspoon vanilla extract – 1 cup whipped cream (for topping)

Instructions: 1. In a food processor, pulse the graham crackers until finely crushed. Mix the crumbs with melted butter and press the mixture into the bottom of a baking dish to create the crust.

1. Sprinkle the chopped pecans evenly over the graham cracker crust. 2. In a medium saucepan, whisk together brown sugar, granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.

Cook the sugar and milk mixture over medium heat, stirring constantly, until it thickens and comes to a boil.

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In a separate bowl, beat the egg yolks. Gradually whisk in about 1 cup of the hot sugar and milk mixture to temper the eggs. Then, slowly pour the egg mixture back into the saucepan, whisking constantly.

1. Continue to cook the mixture for 2-3 minutes until it thickens further. Remove from heat and stir in the vanilla extract. 2. Pour the custard over the pecans and graham cracker crust in the baking dish. Smooth the top with a spatula.

Allow the pecan pie lasagna to cool to room temperature, then refrigerate for at least 4 hours or overnight to set.

1. Before serving, spread a layer of whipped cream over the top. 2. Optionally, garnish with additional chopped pecans or a drizzle of caramel sauce. Enjoy your delicious Pecan Pie Lasagna!

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