Description
This Pecan Pie Dip is a luscious, no-bake dessert perfect for gatherings. It features a creamy layer of sweetened cream cheese combined with Cool Whip, topped with a warm, gooey pecan mixture that simulates the classic pecan pie flavor in dip form. Easy to prepare and served chilled, it’s ideal for pairing with crackers, fruit, or cookies.
Ingredients
Scale
Base Layer
- 1 (8-oz) package cream cheese, softened
- 1 cup Cool Whip, thawed
- 1 tsp vanilla extract
- 1 cup powdered sugar
Pecan Topping
- ½ cup packed brown sugar
- ¼ cup butter
- ¼ cup light corn syrup
- 2 tsp vanilla extract
- ¼ tsp salt
- 1¼ cups chopped pecans
Instructions
- Prepare the Cream Cheese Base: In a large mixing bowl, beat together the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy. Add the vanilla extract and Cool Whip, then mix until the mixture is light and fluffy. Spread this mixture evenly into a pie plate or a small baking dish, then set it aside.
- Make the Pecan Topping: In a large saucepan over medium heat, melt the brown sugar, butter, corn syrup, vanilla extract, and salt, stirring frequently. Allow the mixture to come to a gentle simmer, then stir in the chopped pecans. Remove the saucepan from the heat and let the pecan mixture cool for about 10 minutes to thicken slightly.
- Assemble and Chill: Pour the cooled pecan topping evenly over the cream cheese layer. Cover the dish with plastic wrap or a lid, and refrigerate the dip for at least one hour to allow the flavors to meld and the dip to firm up before serving.
Notes
- For best results, use softened cream cheese to ensure a smooth, lump-free base.
- The dip can be served with graham crackers, apple slices, or vanilla wafers.
- Refrigerate leftovers promptly and consume within 3 days.
- Letting the pecan mixture cool before pouring prevents the cream cheese layer from melting.
