Pecan Pie Dip

Pecan pie dip made with Grandma’s baked pecan pie filling over a tangy cream cheese layer. Serve with pretzels, apples, or Nilla Wafers for the holidays.

Course Dessert

Cuisine American

Keyword pecan dessert dip, pecan pie cheesecake dip, pecan pie dip recipe, pecan pie dip with cream cheese

Prep Time 15

Cook Time 30

Cool Time 1

Total Time 1 45

Servings

Calories 252kcal

Author Kat Jeter & Melinda Machado

Ingredients

Pecan Pie Filling:

1/2 cup Sugar
3/4 cup Corn syrup
2 large Eggs
2 tablespoons Butter melted
3/4 teaspoon Vanilla extract
1 cup Chopped Pecans

Cheesecake Dip:

16 ounces Cream cheese room temperature
½ cup Powdered sugar

Instructions

Preheat oven to 350°F.
Lightly spray a 8″x8″ (2 quart) glass baking dish OR a 9-inch pie dish with non-stick spray.
Mix sugar, corn syrup, eggs, vanilla, and pecans together in a bowl and stir until they are well mixed. Then pour into your greased dish. Cut the butter into 3-4 pats and add to the top of the filling.
Place in the preheated oven and bake for 30 minutes. Use a spoon to stir the filling every 10 minutes as it bakes.
When the timer goes off remove the filling from the oven and set aside to let it cool until room temperature, approximately 1 hour.
In a large bowl combine the softened cream cheese and the powdered sugar. Use a hand mixer on high to whisk everything together until well combined.
Spread the cream cheese mixture in an 11×7 inch dish.
Top with pecan pie filling.
Serve with cookies, pretzels, and/or apples

Nutrition