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Sarah

Pecan Pie Dip

An easy no-bake pecan pie dip with a fluffy cream cheese base and gooey brown sugar pecan topping. A sweet holiday dessert dip for parties.
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Prep Time 20 minutes
Cook Time 5 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1/2 cup heavy cream cold
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar packed
  • 1/4 cup light corn syrup
  • 1 cup pecans chopped
  • 1/2 tsp vanilla extract
  • 1 pinch salt

Method
 

  1. Beat cream cheese, powdered sugar and 1 tsp vanilla until smooth. Add cold cream and beat on high 2 minutes until fluffy.
  2. Spread into a 9-inch pie plate or shallow dish and refrigerate.
  3. Melt butter in a saucepan. Stir in brown sugar, corn syrup and salt. Boil 1–2 minutes, stirring constantly, until glossy and slightly thick.
  4. Remove from heat, stir in pecans and 1/2 tsp vanilla. Cool 10 minutes.
  5. Spoon topping over the cold cream cheese layer.
  6. Serve with graham crackers, apple slices or pretzels.

Notes

  • Pouring the topping while hot melts the base. Let it cool 10 minutes first.
  • Lumpy base means the cream cheese was too cold.
  • Calories are per serving of dip only, not including dippers.
  • Store covered in the fridge up to 3 days. Let sit out 15 minutes before serving.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.