No-Bake Pecan Pie Dip
This indulgent no-bake pecan pie dip brings the flavors of classic pecan pie into a creamy, shareable dessert. It’s a perfect addition to holiday gatherings and pairs well with a variety of dippers like apples, pretzels, and graham crackers.
Servings: 10
Calories: 340kcal
Ingredients
Cheesecake Layer
- 8 ounces cream cheese softened
- 4 ounces whipped topping
- 1 cup powdered sugar
Pecan Topping
- ½ cup brown sugar
- 3 tablespoons cold butter cubed
- ⅓ cup light corn syrup
- 1 cup chopped pecans
- 1 large egg
- 1½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
Serving Options
- Apple slices pretzel crisps, or graham crackers
Instructions
Make the Cheesecake Base:
- Beat the cream cheese, whipped topping, and powdered sugar together until light and fluffy.
- Spread evenly in a pie dish and chill while preparing the topping.
Prepare the Pecan Mixture:
- In a saucepan, combine the brown sugar, butter, corn syrup, pecans, vanilla extract, egg, and salt.
- Bring to a gentle boil over medium heat, stirring constantly. Cook for 1 minute, then remove from heat.
Finish & Serve:
- Let the pecan topping cool slightly for 10 minutes, then pour over the cheesecake layer.
- Serve immediately or refrigerate until ready to enjoy.
- Pair with apples, graham crackers, or pretzels.
Notes
Make-Ahead Tip: Refrigerate for up to 24 hours before serving for the best flavor.
Serving Ideas: Try it with cinnamon-sugar pita chips for a fun twist.
Storage: Keep covered in the fridge for up to 3 days.
Serving Ideas: Try it with cinnamon-sugar pita chips for a fun twist.
Storage: Keep covered in the fridge for up to 3 days.