Pecan Pie Dip

How would you like to have all the deliciousness of a pecan pie without the work of actually making pie? This no-bake pecan pie dip has the flavor you will love, but without the effort that goes into making the actual baked good. And what’s more, you can enjoy this pecan pie dip recipe with many of your favorite foods.

As easy as a bit of mixing and a bit of simmering, this is a recipe that anyone can follow. In fact, the only hard part about it is waiting for the pie dip to chill properly before you enjoy a taste. Once you do, you’ll see it was all worthwhile.

Pecan Pie Dip Ingredients

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• Cream cheese: The cream cheese needs to be softened for this recipe, so get it out of the fridge at least 30 minutes before you begin the process.
• Frozen whipped topping: The whipped topping needs to be thawed, so get that out of the freezer even further ahead of time.
• Confectioners’ sugar: Measure the cup of confectioners’ sugar carefully, tapping it down properly.

Topping:

• Brown sugar: As always when cooking with rich, caramelly brown sugar, pack it down before you consider it measured.
• Butter: This pecan pie dip recipe calls for a quarter of a cup of butter to add richness.
• Corn syrup: It’s best to use light corn syrup for this pie dip.
• Vanilla extract: 1-1/2 teaspoons of vanilla extract add an amazing amount of flavor to this dish.
• Pecans: Make sure the pecans are evenly chopped so they spread into the mix well.
• Graham crackers, vanilla wafers and apple slices: These are but a few of your options for serving with this pecan pie dip.

Directions

Step 1: Beat the cream cheese, sugar and whipped topping

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In a large bowl, beat the cream cheese at medium speed until it’s smooth, three to four minutes. Then, reduce the speed to medium-low and add the confectioners’ sugar and whipped topping, mixing it until fluffy, which will take two to three minutes. Spread this blend into an even layer in a pie dish and refrigerate it.

Step 2: Simmer the sauce

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In a large saucepan, combine the brown sugar, butter, corn syrup, vanilla extract and salt. Heat this mixture over medium heat and bring things to a simmer. Once the liquid is bubbly, stir in the pecans. Remove the pan from the heat and cool it for 10 minutes. Then, pour the mixture over the cream cheese layer. Cover and refrigerate the dish for at least one hour.

Serve the dip with graham crackers, vanilla wafers, apple slices and more.

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Pecan Pie Dip Variations

• Try it with hazelnuts: You can use other nuts instead of pecans—hazelnuts would taste delicious in this dip.
• Use almond extract: For a nuttier take on this pecan pie dip, use almond extract instead of vanilla extract.
• Swap the corn syrup for honey: You can leave out the corn syrup and instead use honey, and the recipe will come out just as well.

How to Store Pecan Pie Dip

You can store this pecan pie dip in an airtight container in the fridge for up to four days.

Can you freeze pecan pie dip?

Yes, you can freeze this pie dip in an airtight container or wrapping for up to three months. Let it thaw for three to four hours or even overnight in the fridge.

Pecan Pie Dip Tips

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What should I serve with this pie dip?

As noted, you can serve this dip with apples, vanilla wafers or graham crackers, but also try it with pretzels or even pie crisps.

What is frozen whipped topping?

Frozen whipped topping is a cream-based foodstuff, but it also has ingredients including sugar, hydrogenated oils and more.

How many calories are in each portion of this pie dip?

As laid out here, there are about 220 calories per serving when you separate it out into 16 portions.