Pecan pie dip is a decadent and fun twist on traditional pecan pie that features a layer of creamy, no bake cheesecake on the bottom and a layer of pecan pie filling on top!
I love making dessert dips for parties! If you like this pecan pie dip, you’ll also like my pumpkin pie dip! It’s rich, creamy, and full of pumpkin spice flavor!
Why you’ll love this recipe:
Easy pecan pie dip is loaded with creamy no bake cheesecake and gooey pecan pie filling! It’s ready in a matter of minutes and offers you the flavors of pecan pie without the hassle!
This no bake pecan pie dip is a stovetop version of thanksgivings most iconic pie! It has all the flavor of pecan pie without having to mess around with making the crust. You don’t even have to turn on the oven!
Ingredients you’ll need:
- Brown sugar
- Light corn syrup
- Butter
- Egg
- Vanilla extract
- Pecans- chopped
- Cream cheese- softened
- Heavy whipping cream
- Powdered sugar
Pecan pie dip is a total crowd-pleaser. In fact, this may be the only dessert you need this holiday season! I’m always looking for a fun twist on a classic because it’s nice to switch things up while still enjoying the same flavors everyone knows and loves.
The combination of cheesecake with crunchy pecans and notes of caramel makes this dip completely addicting! It’s the perfect appetizer or dessert for parties or holidays like Thanksgiving and Christmas.
How to make the best pecan pie dip:
- In a saucepan over medium heat, combine brown sugar, corn syrup, butter, an egg, and vanilla extract. Whisk until the butter and sugar are melted, then add in pecans.
- Bring the mixture to a boil, then continue boiling for 1 minute. Remove from the heat, then set aside to cool for 10-15 minutes.
- In a medium mixing bowl, combine softened cream cheese, heavy whipping cream, and powdered sugar. Using an electric mixer, whip until the mixture is fluffy and slightly thickened.
- Add the whipped cream cheese mixture to the bottom of your pie plate, making sure to spread into an even layer, then top with the cooled pecan mixture.
- Enjoy immediately or chill in the fridge until ready to serve.
Pecan pie dip allows you to enjoy pecan pie in a way that’s easy to share for any occasion! This is a great way to experience the flavors of pecan pie without having to commit to a whole slice.
Graham crackers, vanilla wafers, and apple slices are my favorite dippers for this recipe, but you could also try pretzel squares or pretzel thins for a sweet and salty twist! To be honest, this dip is so good I’d just eat it with a spoon!
My top tips:
- PECAN TOPPING: Be sure you’re stirring the pecan topping constantly to prevent burning! I also like starting with the pecan topping so that it can cool while I make the cream cheese layer. At first, it’ll seem like the topping is a little too runny, but as it sits and cools, it’ll thicken!
- SOFTENED CREAM CHEESE: Use softened cream cheese! Letting your cream cheese soften is important for a smooth, lump free cheesecake layer. If you don’t have time to let your cream cheese soften, you can use the whipped cream cheese that comes in a tub rather than a block.
- ELECTRIC MIXER: I recommend using an electric hand mixer for this recipe because it ensures the cream cheese is incorporated smoothly without any lumps and makes the bottom layer of this dip super light and fluffy.
- STORING: You can easily make this ahead of time and store it covered in the fridge for up to 3 days! I recommend taking it out of the fridge about 20 minutes before serving to let the layers soften a little
Looking for more dessert dips? Try these out!
- Key Lime Pie Dip
- Peanut Butter Cup Cheesecake Dip
- Lemon Blueberry Cheesecake Dip
- Butterfinger Dip
- Banana Pudding Dip
- Caramel Apple Toffee Dip
- Brownie Batter Dip
Pecan Pie Dip
Ingredients
- 1/2 cup brown sugar
- 1/3 cup corn syrup
- 3 tbsp butter
- 1 egg
- 1 tsp vanilla extract
- 1 cup pecans chopped
- 1 (8 oz) block cream cheese softened
- 3/4 cup heavy whipping cream
- 1 cup powdered sugar
Instructions
- In a saucepan over medium heat, combine brown sugar, corn syrup, butter, an egg, and vanilla extract. Whisk until the butter and sugar are melted, then add in pecans.
- Bring the mixture to a boil, then continue boiling for 1 minute. Remove from the heat, then set aside to cool for 10-15 minutes.
- In a medium mixing bowl, combine softened cream cheese, heavy whipping cream, and powdered sugar. Using an electric mixer, whip until the mixture is fluffy and slightly thickened.
- Add the whipped cream cheese mixture to the bottom of your pie plate, making sure to spread into an even layer, then top with the cooled pecan mixture.
- Enjoy immediately or chill in the fridge until ready to serve.
This post contains Amazon Affiliate links. Dangthatssweet may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!
Hi Sophie! This looks delicious! As well as many of the other recipes I’ve just looked at!!
I’ve just discovered you and your recipes and I’m very excited. I’m not a huge sweet-eater,
but… I really love salty/sweet stuff which I find a lot of here.
I have a question about this recipe…
Just curious – why the egg in the mixture? And won’t the egg curdle?
I’ll let you know and give a rating after I’ve tried one of these recipes. It’s hard to decide what to try first!
Cheers,
Jill
Hi Jill! The egg helps thicken the pecan topping and acts as a binding agent, holding all the ingredients together! The egg has never curdled on me, just make sure you’re stirring the mixture continuously! Hope this helps, and thanks for all the love!