Pecan Pie Dip
Pecan pie dip is a rich, creamy dessert dip that captures all the buttery, caramel flavors of classic pecan pie without turning on the oven. This sweet, nutty treat is perfect for dunking apples, graham cracker, and other dippers into at the end of any gathering.
As much as I love a slice of pecan pie, sometimes I want those same cozy flavors in a dessert I don’t need to bake.
That’s exactly why this pecan pie dip has become one of my favorite party desserts.
It comes together in minutes and delivers all the warm, buttery goodness of the classic pie in a fun, dippable form.
This creamy dip with crunchy pecan topping deserves a place at any gathering- especially during the holidays.
It’s also an excellent make ahead dessert, which means one less thing to worry about when you’re hosting Thanksgiving dinner or a Christmas party.
Why not make it ahead of time so you can relax and enjoy the festivities?
That’s a thought that’s as sweet as this dessert dip!
Ingredients
To make this you’ll need:
- Cream cheese– Full fat cream cheese, softened to room temperature.
- Sugar– Both powdered sugar to mix into the cream cheese base and brown sugar for the pecan topping.
- Whipped topping– The kind in the freezer section, like Cool Whip. Thaw it.
- Pecans– Chopped.
- Butter– Salted. If you don’t have salted butter, just add a pinch of salt to your unsalted butter.
- Corn syrup– Light corn syrup.
- Vanilla– Real vanilla extract for the best flavor.
- Eggs– Lightly beaten.
How to Make
Pecan pie dip is pretty easy to make- especially when you compare it to making a whole pie!
Just melt the butter in a skillet set over medium heat.
When the butter melts, stir in the syrup, brown sugar, and vanilla.
Then quickly whisk the egg into the mixture, continuing to whisk it until everything is combined and smooth.
Stir in the pecans and let the mixture gently simmer for 2-3 minutes.
Remove the nuts from the heat and set them aside to cool signifitcantly.
While everything is cooling, beat the cream cheese with a hand mixer in a large mixing bowl until it’s smooth and creamy.
Fold in the Cool Whip and powdered sugar until it’s evenly combined.
Spread the Cool Whip cream cheese mixture into an even layer in a serving bowl.
Spoon the cooled pecan mixture evenly out overtop.
Serve it immediately with your favorite dipping options.
Enjoy!
Dipping Ideas
Pecan pie dip is delicious on so many foods.
Our favorites include:
- apple slices
- Nilla wafers
- ginger snaps
- graham crackers
- sugar cookies
- pretzel sticks
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
The dip will firm up in the fridge so let it soften for about 10 minutes on the counter prior to enjoying it again.
Tips and Tricks
- Make sure you whisk the egg the whole time when you are combining the egg into the corn syrup, sugar, and vanilla. This keeps the egg from scrambling and keeps the caramel pecan coating smooth.
- The topping needs to be about room temperature when you put it onto the cream cheese base. You don’t want to put the topping on hot as it will melt the base.
- If you plan to make this ahead of time, spread the base out in your serving dish ahead of time. Cover the base and refrigerate it. Keep the pecan topping stored separately in its own container in the fridge. You can loosen it up over medium low heat on the stove to warm the topping and melt the caramel a bit. Then assemble right before serving.
Other Dessert Dips
Pecan pie dip is an easy alternative to pecan pie this fall and holiday season.
Make it and enjoy!
Looking for other dessert dips?
Try these:
- Sugar Cookie Dip
- Key Lime Pie Dip
- Red Velvet Dip
- Hot Cocoa Dip
- Cadbury Creme Egg Dip
- Blueberry Cheesecake Dip
If you’ve tried this PECAN PIE DIP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pecan Pie Dip
Ingredients
- 1 8 oz block cream cheese softened
- 1 cup powdered sugar
- 1 8 oz tub cool whip thawed
- 1 cup chopped pecans
- 1 cup brown sugar
- 4 tbsp salted butter
- 1 cup light corn syrup
- 1 tsp vanilla extract
- 1 large egg lightly beaten
Instructions
- Add the butter to a skillet set over medium heat to melt.4 tbsp salted butter
- When melted add the syrup, brown sugar, and vanilla. Add the egg and quickly whisk everything together, to prevent the egg from scrambling, until evenly combined and smooth.1 cup brown sugar, 1 cup light corn syrup, 1 tsp vanilla extract, 1 large egg
- Stir in the pecans, then gently simmer for 2-3 minutes. Remove from heat and set aside to cool signifitcantly.1 cup chopped pecans
- Add the cream cheese to a large mixing bowl. Using a hand mixer, beat together until smooth & creamy.1 8 oz block cream cheese
- Add the cool whip and powdered sugar, fold in until evenly combined.1 8 oz tub cool whip, 1 cup powdered sugar
- Transfer the cool whip mixture to a serving bowl and spread it out in an even layer.
- Spoon the pecan mixture evenly out overtop.
- Serve immediately with your favorite dipping options, and enjoy!
Notes
- Make sure you whisk the egg the whole time when you are combining the egg into the corn syrup, sugar, and vanilla. This keeps the egg from scrambling and keeps the caramel pecan coating smooth.
- The topping needs to be about room temperature when you put it onto the cream cheese base. You don't want to put the topping on hot as it will melt the base.
- If you plan to make this ahead of time, spread the base out in your serving dish ahead of time. Cover the base and refrigerate it. Keep the pecan topping stored separately in its own container in the fridge. You can loosen it up over medium low heat on the stove to warm the topping and melt the caramel a bit. Then assemble right before serving.
Nutrition
