My pecan pie dip has all the best elements of a sweet pecan pie and fluffy cheesecake in one, easy-to-make dessert. First, we have the silky cream cheese base which consists of cream cheese, powdered sugar, and whipped topping. Then, top it with my version of a classic pecan pie filling that is a golden brown mixture of pecans and vanilla-scented buttery sauce.
Use your favorite cookies, crackers, or fruit to scoop up this winning combination of flavors. This make-ahead dessert is perfect for any occasion.
If you’re a fan of sweet dips like my family, I hope you’ll try our delicious fruit dip, Oreo fluff, and pumpkin fluff next! I promise they’re all fantastic!
PECAN PIE DIP INGREDIENTS
- Light Corn Syrup: A classic ingredient for pecan pie
- Brown Sugar: Use light or dark brown sugar for that deep flavor
- Butter: Unsalted
- Pecans: A southern nut, a classic ingredient for this sweet dip
- Egg: I use large eggs
- Vanilla Extract: 100% pure vanilla extract
- Salt: To balance the sweetness
- Cream Cheese: Any brand.
- Confectioners’ Sugar: Also known as powdered sugar for a smooth result.
- Whipped Topping: I use Cool Whip for a stable fluff. You may also whip up heavy whipping cream. Just remember to keep the dip refrigerated.
- Graham Crackers, Sliced Apples, Pretzel Crisps: Use any of your favorite dipping treats.
TIPS
- Room Temp: Make sure the cream cheese and whipped topping are at room temperature for a smooth mixture without any lumps.
- Easy Make-Ahead: This dessert can be made a day or two ahead of your busy family gathering, freeing up your kitchen on the day of.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your pecan pie dip will last up to four to five days in the fridge.
- Can You Freeze This? I do not recommend freezing.
- Make-Ahead: This dessert can be made ahead, just chill until ready to serve.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
We love to serve this with fresh fruit, graham crackers (the favorite!), cookies, and pretzel crisps.
HOW TO MAKE PECAN PIE DIP
- In a saucepan, cook corn syrup, brown sugar, butter, pecans, egg, vanilla, and salt.
- Cook until the mixture bubbles and boils.
- In a mixing bowl, add cream cheese, sugar, and vanilla.
- Using a handheld mixer, beat it until combined.
- Gently fold in thawed whipped topping
- Spread the cream cheese mixture to a pie plate. Pour the pecan pie topping. Sprinkle with extra chopped pecans.
***See the full instructions below.
MORE DIP RECIPES
- Crack Dip
- Knorr Spinach Dip
- Million Dollar Dip
- Mexican Corn Dip
- Shrimp Dip
- White Queso Dip
- Hissy Fit Dip
- Crack Dip
- Crab Rangoon Dip
- Hot Corn Dip
- Booty Dip
MORE PECAN RECIPES
- Butter Pecan Cookies
- Pecan Cobbler
- Pecan Shortbread Cookies
- Bourbon Pecan Pound Cake
- Maple Pecan Scones
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Pecan Pie Dip
My pecan pie dip has all the elements of a sweet pecan pie and fluffy cheesecake in one! It has a silky cream cheese base, pecan pie filling, and buttery sauce.
Servings: 8 servings
Ingredients
Pecan Pie Topping:
- 1/3 cup light corn syrup
- 1/2 cup brown sugar, firmly packed
- 3 tablespoons cold butter, cut into 1/4 inch cubes
- 1 cup pecans, chopped
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Cheesecake Base:
- 1 (8-ounce) block cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 4 ounces frozen whipped topping, thawed
Serve With:
- graham crackers, sliced apples, pretzel crisps
Instructions
- In a medium saucepan, set over medium heat and stirring constantly, cook corn syrup (1/3 cup), brown sugar (1/2 cup), butter (3 tablespoons), pecans (1 cup), egg (1), vanilla extract (1 teaspoon), and salt until the mixture bubbles and boils.
- Reduce heat to low and simmer, stirring often digging down to the bottom of the pan, so the mixture doesn't burn. Simmer for 3-5 minutes or until mixture thickens. (The mixture may seem thin but will continue to thicken as it cools-don't overcook or the mixture will harden too much). Allow mixture to cool.
- In a large mixing bowl, using a handheld electric mixer set on medium speed, beat together softened cream cheese (8 ounces), confectioners' sugar (1 cup), and vanilla (1/2 teaspoon) until evenly combined.
- Gently fold in thawed whipped topping (4 ounces) with a large rubber spatula until evenly combined.
- Spread cream cheese mixture in the bottom of an 8-inch pie plate or an 8x8 serving dish.
- When the pecan pie topping has cooled to room temperature, pour over cream cheese base. Sprinkle with extra chopped pecans. Serve or store in the fridge!
Notes
- Room Temp: Make sure the cream cheese and whipped topping are at room temperature for a smooth mixture without any lumps.
- Easy Make-Ahead: This dessert can be made a day or two ahead of your busy family gathering, freeing up your kitchen on the day of.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 46g | Protein: 4g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 63mg | Sodium: 228mg | Potassium: 132mg | Sugar: 44g | Vitamin A: 563IU | Calcium: 65mg
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