

Pecan Pie Dip
Transforming the flavors of pecan pie into a creamy, indulgent dip that’s perfect for any occasion.
Ingredients
Method
Make the No-Bake Cheesecake Base
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and mix until fully incorporated.
- Gently fold in the whipped cream or Cool Whip until the mixture is light and fluffy.
- Spread the cheesecake mixture into a serving dish, creating an even layer.
Prepare the Pecan Pie Topping
- In a small saucepan, add the chopped pecans, brown sugar, light corn syrup, butter, egg, vanilla extract, and salt.
- Cook the mixture over medium heat, stirring constantly until it begins to bubble and boil.
- Reduce the heat to a medium-low simmer, stirring frequently, for 3-5 minutes or until the mixture thickens slightly.
- Remove from heat and let the pecan topping cool to room temperature.
Assemble the Dip
- Once the pecan pie topping has cooled, spoon it over the cheesecake layer in an even layer.
- Sprinkle additional chopped pecans on top for garnish if desired.
Serve and Enjoy
- Serve the dip with graham crackers, vanilla wafers, pretzels, or apple slices for a sweet and crunchy pairing.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.





