Pecan Pie Dip
Serves 8
20 mins prep
20 mins total
This recipe is everything you love about Pecan Pie without the hassle of making pie. It is layers of creamy cheesecake, rich pecan pie filling, served with crunchy pie crust chips! With only 10 simple ingredients, this Pecan Pie Dip will be your go to holiday dish to pass!
No Bake Cheesecake
Pecan Pie Topping
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To a small saucepan, add the chopped pecans, brown sugar, light corn syrup, cubed unsalted butter, egg, vanilla extract, and salt.
Cook the mixture over medium heat, continually stirring and combining, until it begins to bubble and boil.
Reduce the heat to a medium low simmer. Stir frequently, to avoid burning, until the filling has thickened (about 3 to 5 minutes).
NOTE: It will thicken up as it cools, so don't worry if it seems a little too thin. Cooking it too long will make it too thick which is worse in my opinion.
Remove pecan pie filling from the heat and allow it to cool.
NOTE: It should not be hot (or it will melt the cream cheese mixture), but it also shouldn't be cold either (or it won't easily spread out onto the cream cheese mixture).
With a whisk or stand mixer, whip together the softened cream cheese and powdered sugar until well combined and fluffy (about 3 to 5 minutes).
Add the whipped cream and fold it in until fully incorporated.
Into an 8x8 or similar sized serving dish, spread out the cream cheese mixture.
Top with the cooled pecan pie topping and more chopped pecans. Refrigerate for at least 30 minutes (up to 2 days) before serving**.
