Pecan Pie Dip
This easy dip layers an airy no-bake cream cheese foundation with a warm, gooey brown sugar and pecan topping. Chill until set and serve alongside crisp fruit, pretzels, or cookies.
Equipment
- hand mixer with beater attachments
- Serving dish
- Small saucepan
Ingredients
No Bake Cheesecake
- 8 ounces cream cheese softened
- 4 ounces whipped cream or Cool Whip
- 1 cup powdered sugar
Pecan Pie Topping
- 3/4 cup pecans halves, chopped plus more for topping
- 1/2 cup brown sugar
- 1/3 cup corn syrup light
- 3 tablespoons unsalted butter cubed
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Pecan Pie Topping
- Place the chopped pecans, brown sugar, light corn syrup, cubed butter, egg, vanilla, and salt in a small saucepan, then stir to combine. The egg should be evenly mixed into the liquid before the pan gets hot.
- Set the saucepan over medium heat and stir continuously as the butter melts and the mixture reaches a boil. Look for bubbles forming around the edges before they spread across the sauce.
- Lower the heat to medium-low and simmer for about 3 to 5 minutes, stirring frequently. The topping should thicken and look glossy while remaining soft enough to spread.
- Take the saucepan off the heat and let the topping cool. It should feel lukewarm rather than hot before it touches the cream cheese layer.
No Bake Cheesecake Base and Assembly
- Beat the softened cream cheese with the powdered sugar using a whisk or stand mixer for about 3 to 5 minutes. The mixture should look smooth and noticeably fluffy.
- Gently fold the whipped cream into the cream cheese mixture until combined. The base should stay airy, with no visible streaks of whipped cream.
- Spread the cream cheese mixture evenly in an 8x8-inch or similarly sized serving dish. A level surface gives the pecan topping an even layer to rest on.
- Spoon the cooled pecan topping over the base, scatter on more chopped pecans, and refrigerate for at least 30 minutes before serving. The chilled dip should hold distinct layers when scooped.
Notes
Texture tip: Ensure the cream cheese is fully softened to room temperature before beating. If the center feels cold and firm, beating will leave stubborn lumps that cannot be smoothed out once the whipped cream is folded in.
Assembly tip: Allow the cooked pecan mixture to cool until lukewarm before layering it over the dairy base. Spreading hot topping can melt the whipped cream cheese and muddy the distinct layers.
Serving tip: If the topping feels too firm to scoop straight from the refrigerator, let the dish rest briefly at room temperature to soften slightly before dipping.
Make-ahead and storage: Cover the dish securely and refrigerate for up to 2 days. Return leftovers to the refrigerator promptly after serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 360kcalCarbohydrates: 38gProtein: 4gFat: 23gSaturated Fat: 10gCholesterol: 55mgSodium: 180mgPotassium: 125mgFiber: 1gSugar: 34gVitamin A: 450IUCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!