Pecan Pie Dip

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A fluffy brown sugar cream cheese dip with a buttery pecan topping. No oven needed; allow time for cooling and chilling.

Prep Time15

Cooling and Chilling3

Total Time3 15

Course: Dessert

Cuisine: American

Diet:

Servings: servings

Calories: 421kcal

Author: Jessica Burgess

Equipment

Electric hand mixer or stand mixer
mixing bowls
Small saucepan
rubber spatula
Small serving dish (6 ½ x 4 ½ inches) or small pie dish

Ingredients

Cream cheese layer

8 ounces cream cheese softened
½ cup powdered sugar
¼ cup packed light brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup heavy cream at room temperature

Pecan topping

4 tablespoons unsalted butter
¼ cup packed light brown sugar
¼ cup light corn syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans plus an additional ¼ cup for garnish, optional

Instructions

Beat the softened cream cheese, powdered sugar, and ¼ cup brown sugar until smooth, scraping down the bowl. Mix in 1 teaspoon vanilla and ¼ teaspoon salt.
Slowly add the ½ cup heavy cream. Beat on medium speed for 2-3 minutes, until fluffy. Spread in a 6 ½ x 4 ½-inch serving dish or small pie dish. Cover and refrigerate.
Melt the butter in a saucepan over medium-low heat. Stir in the remaining ¼ cup brown sugar and the corn syrup. Warm until small bubbles begin to appear; do not bring to a rolling boil.
Remove from heat. Stir in the 2 tablespoons cream, remaining teaspoon vanilla, and remaining ¼ teaspoon salt. Return to medium-low heat, stirring constantly, just until small bubbles form again. Remove from heat.
Fold in 1 cup pecans. Transfer to a bowl and cool uncovered to room temperature, about 1 hour. Keep the cream cheese layer refrigerated.
Spoon the cooled topping over the cream cheese layer. Cover and refrigerate for 2 hours.
Remove from the refrigerator 10-15 minutes before serving. If desired, sprinkle with an additional ¼ cup chopped pecans. Serve with graham crackers, apple slices, vanilla wafers, or pretzels.

Video

Notes

Makes 8-10 servings, depending on portion size.

The 15-minute prep estimate includes the brief stovetop preparation. Allow 1 hour for the topping to cool and 2 hours for the assembled dip to chill, plus 10-15 minutes out of the refrigerator before serving.

Use softened cream cheese and room-temperature cream for a smoother base. Refrigerate the base while the topping cools.

Heat the topping over medium-low heat only until small bubbles appear. A rolling boil can make it firm or chewy as it cools.

To make ahead, assemble the day before and refrigerate, adding the optional extra pecans just before serving. Cover leftovers tightly and refrigerate for up to 4 days. Freezing is not recommended. Keep total time at room temperature under 2 hours, or 1 hour above 90°F.

Nutrition: Estimates are for 1 serving (one-eighth of the dip), using 1 cup of pecans in the topping. The optional extra ¼ cup pecans, graham crackers, fruit, cookies, pretzels, and other dippers are not included.

Nutrition