This Pecan Pie Dip is a recipe you will make over and over. It’s is perfect for any gathering and absolutely delicious!
If you love this dip you will also want to try this delicious Cream Cheese Peach Dip. It’s only a few ingredients and soo good!
❤️WHY WE LOVE THIS RECIPE
We love how this Pecan Pie Dip definitely taste like a pecan pie but it is in dip form. It is a dip that you make for your holiday gathering and everyone asks you for the recipe! It’s so unique but so good and it will also keep in the fridge for a few days, which is always a plus.
🍴KEY INGREDIENTS
- Cream Cheese
- Cool Whip
- Powdered Sugar
- Pecans
- Brown Sugar
- Maple Syrup
- Butter
- Egg
- Salt
- Vanilla Extract
- Pretzels
🍽️HOW TO MAKE
This pecan topping in this recipe is made just like you would make a pecan pie. As you can see we use maple syrup in ours. Full printable recipe in recipe card below.
📖COOKING STEPS
Step 1
In a medium-sized bowl whip together softened cream cheese, powdered sugar and cool whip. In a 9X9 pie plate, spread the whipped mixture and put in the fridge.
Step 2
In a saucepan on the stove, add all of the pecan pie topping (only 3/4th cup of the pecans) and cook over medium heat until simmer, continuing to stir until the filling has started to thicken. About 3-5 minutes. The mixture will continue to thicken when it cools. Let sit until it’s room temperature.
Step 3
Top the cream cheese mixture with the pecan topping and extra pecans, and let chill for at least 2 hours in the fridge. I think it’s even better the next day. Serve with pretzels.
⭐TIP
You can make this a day before and it will still be delicious the next day. We love it with pretzels! You could also do this with walnuts.
OTHER DELICIOUS APPETIZERS
STORING & SERVING SIZE
We store this covered in the refrigerator and it has about 10 servings. It’s a dip so that is going to be a big guess.
Pecan Pie Dip
This Pecan Pie Dip is made with a cream cheese layer topped with a pecan pie mixture. It is served with pretzels and so good! Perfect for any party.
- 8 ounces of cream cheese softened
- 8 ounces of whipped topping cool whip
- 1 cup of powdered sugar
Pecan Pie Topping
- 1 cup of pecans chopped (divided)
- 1/2 cup of brown sugar
- 1/3 cup of maple syrup
- 3 tablespoons of butter
- 1 egg whipped
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- Pretzels
-
In a medium-sized bowl whip together softened cream cheese, powdered sugar and cool whip. In a 9X9 pie plate, spread the whipped mixture and put in the fridge.
-
In a saucepan on the stove, add all of the pecan pie topping (only 3/4th cup of the pecans) and cook over medium heat until simmer, continuing to stir until the filling has started to thicken. About 3-5 minutes. The mixture will continue to thicken when it cools.
-
Let sit until it’s room temperature. Top the cream cheese mixture with the pecan topping and extra pecans, and let chill for at least 2 hours in the fridge. I think it’s even better the next day. Serve with pretzels.
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