This Pecan Pie Dip recipe has all the ingredients and flavors of classic pecan pie, converted into an easy and sensational dessert dip with the perfect combination of sweet and salty, crunchy and creamy. It’s super easy to make and will be a guaranteed hit with friends and family at holiday parties or anytime throughout the year!
Pecan pie is one of my favorite holiday pies and I love finding ways to reimagine the flavors, like in my mini pecan pies, pecan hand pies, and even chocolate pecan pie. This pecan pie dip joins the list and is by far the easiest way to satisfy my pecan pie craving. There’s no baking, only a few minutes of prep, and it can be enjoyed immediately. It’s a definite winner and always a hit when I serve it at holiday parties!
What’s in this Pecan Pie Dip recipe?
This dip recipe combines the ingredients used to make the classic pecan pie topping with standard cream cheese dip ingredients. You can find the exact measurements in the recipe card below.
- Pecans – The star ingredient of the dip! Be sure they’re finely chopped so they mix in easily.
- Cream cheese – Be sure to use brick cream cheese, not the kind in the container, or the texture will be too thin. It should be softened to room temperature for easy blending.
- Heavy whipping cream – Helps to stabilize the cream cheese mixture.
- Powdered sugar – Stabilizes and sweetens the cream cheese mixture.
- Brown sugar – Sweetens and helps to caramelize the pecan topping.
- Butter – Use cold butter cut into small pieces for the topping.
- Light corn syrup – Helps achieve the perfect sticky sweet consistency for the topping and adds a pretty sheen!
- Vanilla – Adds a bit of flavor to the topping.
- Cinnamon – For added warmth in the pecan topping.
- Coarse salt – Helps to balance out the sweet flavors.
Tips for Success
- Use room temperature cream cheese. It’s always best to let the cream cheese soften to room temperature when making dips like this. Otherwise, it takes longer to mix and you still may not get that soft, creamy consistency.
- Chill while making the topping. Once you pour the cream cheese mixture into the dish, pop it in the fridge while you make the pecan topping so it can firm up just a bit.
- Stir constantly. While making the pecan pie topping, be sure to stir constantly so it remains pourable. Otherwise, it can stick to the pan and also scorch.
- Let the pecan mixture cool. Allow the pecan pie topping to cool for 10 minutes or so before adding it to the cream cheese mixture. This gives it a chance to thicken a bit but mostly ensures it won’t completely soften the cream cheese too much so that you end up with two nice layers.
What To Serve With Pecan Pie Dip
This pecan pie dip makes a great addition to the dessert table at holiday parties. I love to serve it with apple wedges, pretzel crisps, and graham crackers. Pie crust chips, vanilla wafers, and gingersnaps would also make yummy dippers!
Proper Storage
Any leftover pecan pie dip can be stored, covered tightly, in the fridge for 2-3 days. It’s best served at room temperature so just let it sit on the counter for 15-20 minutes before serving again. You can also pop it in the microwave just for 10-15 seconds to loosen up the topping again.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Pecan Pie Dip
Ingredients
- 8 ounces brick cream cheese , softened to room temperature
- 1/4 cup heavy whipping cream
- 1 cup powdered sugar
- 1/3 cup brown sugar
- 3 tablespoons cold butter , cut into small pieces
- 1/3 cup light corn syrup
- 1 cup finely chopped pecans
- 2 teaspoons vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- Dippers – apple wedges, pretzel crisps, or graham crackers for serving
Instructions
- In a mixing bowl with a handheld electric mixer, blend an 8 ounce brick of room temperature cream cheese until soft and creamy. Add in 1/4 cup heavy cream and 1 cup powdered sugar and whip until smooth.
- Spread mixture in an even layer on the bottom of a pie plate and chill in the fridge while you make the topping.
- In a saucepan, combine 1/3 cup brown sugar, 3 tablespoons cold cubed butter, 1/3 cup light corn syrup, 1 cup finely chopped pecans, 2 teaspoons vanilla, 1/4 teaspoon cinnamon, and 1/4 teaspoon coarse salt. Bring mixture to a gentle bubble over medium-high heat, while stirring constantly. Cook for 1 minute, while continuing to stir, then remove from heat and allow to cool 10 to 15 minutes.
- Give the pecan mixture a stir and pour over cream cheese mixture.
- This is best served immediately, but you can chill until ready to serve and let sit on the counter to warm a bit. Or pop it in the microwave for 15 seconds or so to loosen up the topping again. Enjoy with apple wedges, pretzel crisps, or graham crackers for dippers.
