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Pecan Pie Dip

Pecan Pie Dip
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This no-bake Pecan Pie Dip combines the rich, nutty flavors of traditional pecan pie with the creamy texture of cheesecake. Featuring a luscious layer of whipped cream cheese topped with a gooey pecan pie filling, this dip is perfect for holiday gatherings or any occasion where you want a sweet treat without the hassle of baking.

 

Ingredients

*For the Cheesecake Base:*

– 8 oz cream cheese, softened

– 1 cup powdered sugar

– 4 oz whipped topping (e.g., Cool Whip)

*For the Pecan Pie Topping:*

– 1/2 cup brown sugar

– 1/2 cup light corn syrup

– 1 cup chopped pecans

– 1 large egg

– 1 tsp vanilla extract

– 2 tbsp unsalted butter

– 1/2 tsp salt

– 1 tsp ground cinnamon

Instructions

1. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy.

2. Fold in the whipped topping until well combined. Spread the mixture evenly into a serving dish.

3. In a saucepan over medium heat, combine brown sugar, corn syrup, chopped pecans, egg, vanilla extract, butter, salt, and cinnamon.

4. Stir continuously and bring the mixture to a gentle boil. Cook for 1–2 minutes until slightly thickened.

5. Remove from heat and allow the pecan mixture to cool for about 10 minutes.

6. Pour the cooled pecan topping over the cream cheese layer in the serving dish.

7. Refrigerate for at least 30 minutes before serving to allow the dip to set.

8. Serve with graham crackers, apple slices, or your choice of dippers.

 

Notes

– For a nut-free version, substitute pecans with crushed pretzels.

– The dip can be made a day in advance and stored in the refrigerator.

– If you prefer a lighter version, use reduced-fat cream cheese and light whipped topping.

 

Nutrition

Find it online: https://www.cookflash.com/pecan-pie-dip/