Pecan Pie Dip
Pecan Pie Dip is a creamy, dreamy dessert that brings all the flavors of classic pecan pie without the baking! A smooth cream cheese base is topped with a rich, buttery caramel pecan topping for the perfect sweet treat. It’s easy to make, always a hit at parties, and ideal for fall and holiday entertaining. Serve with graham crackers, gingersnaps, or crisp apple slices for dipping
Servings 8 servings
Calories
Ingredients
Pecan Pie Dip
- 8 ounces cream cheese (softened)
- 8 ounces whipped topping Note 1
- 1 cup confectioner’s sugar
Pecan Pie Topping
- 4 Tablespoons salted butter
- 1 cup light corn syrup
- ½ cup light brown sugar (packed)
- 1 teaspoon pure vanilla extract
- 1 large egg (whisked) Note 2
- 1 cup chopped pecans
Instructions
Pecan Pie Dip Topping
- In a medium-sized saucepan over medium heat, melt 4 Tablespoons salted butter.
- Once the butter has melted, add in 1 cup light corn syrup½ cup light brown sugar (packed), and 1 teaspoon pure vanilla extract.
- To the saucepan, whisk in 1 large egg (whisked) (Note 2), continue to whisk until well combined.
- Stir in 1 cup chopped pecans and bring the mixture to a gentle simmer. Cook for 2–3 minutes, then remove from the heat and let cool slightly.
Pecan Pie Dip
- In a large mixing bowl, using a hand mixer with beaters attached, (begin on low speed) beat 8 ounces cream cheese (softened) (softened) and 1 cup confectioner’s sugar until smooth.
- To the bowl, gently fold in 8 ounces whipped topping until light and fluffy.
- Transfer the creamy dip base to a serving bowl. Spoon the cooled pecan pie topping over the center of the dip. (Note 3)
- Serve with graham crackers, apple slices, or vanilla wafers.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: Whisk the eggs in a small bowl before adding to the saucepan. When adding to the saucepan, whisk the butter/brown sugar while adding the egg. This ensures that the egg does not scramble and will blend with the other ingredients.
Note 2: I use Cool Whip Topping for this recipe. I have tested with whipped cream, and it works just as well.
Note 3: When making the topping, the mixture should cool slightly before pouring over the dip. Do not let it cool completely; the topping will thicken slightly when completely cool. Then it will be hard to spread over the dip.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Make ahead: Make the dip base a day early. Store the topping separately and warm it slightly before spooning it on.
Freezing: I don’t recommend freezing. The cream cheese can separate and become watery.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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