Description
Delightfully rich and creamy Pecan Pie Dip with a smooth cream cheese base layered with a warm, gooey pecan topping. Perfect for parties or cozy gatherings, this dip pairs wonderfully with fresh fruit, graham crackers, or pita chips for an irresistible treat.
Ingredients
Scale
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 4 oz Cool Whip (half of a small tub, thawed)
Pecan Topping
- 3 tbsp unsalted butter, cold and cut into small pieces
- â…“ cup light corn syrup
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- 1 cup pecans, chopped or halved
- 1 egg, lightly beaten
- A pinch of salt
For Serving
- Fresh fruit (e.g., apple slices)
- Graham crackers, plain pita chips, or your favorite dippers
Instructions
- Make the Cream Cheese Layer: Soften the cream cheese by microwaving for 15–20 seconds if needed. Beat it with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined and smooth. Gently fold in the Cool Whip until the mixture is fluffy. Spread this cream cheese mixture evenly into a pie plate or serving dish. Chill in the refrigerator while preparing the topping.
- Make the Pecan Topping: In a medium saucepan over medium heat, combine the unsalted butter, brown sugar, corn syrup, and a pinch of salt. Stir constantly until the butter melts and ingredients combine. Bring the mixture to a gentle simmer, then slowly drizzle in the lightly beaten egg while stirring continuously to prevent scrambling. Cook for about 1 minute until the mixture thickens slightly. Remove the pan from heat, then stir in vanilla extract and chopped pecans. Let the topping cool for about 10 minutes to thicken.
- Assemble and Serve: Take the chilled cream cheese layer out of the refrigerator and pour the warm pecan topping evenly over it. Serve immediately while the topping is warm, or refrigerate if serving later. Enjoy with fresh fruit slices, graham crackers, or pita chips for dipping.
Notes
- Softening the cream cheese helps ensure a smooth, lump-free dip base.
- Stirring continuously when adding the egg to the hot mixture is crucial to prevent curdling.
- Allow the pecan topping to cool slightly so it thickens but remains pourable for easy layering.
- This dip can be refrigerated for up to 24 hours; just allow it to come to room temperature if topping firms up too much.
- Feel free to substitute Cool Whip with whipped cream if preferred, but the texture may be slightly different.
