Description
This Decadent Pecan Pie Dip captures all the beloved flavors and textures of classic pecan pie in an incredibly convenient and shareable format. Imagine scooping up a warm, gooey, perfectly spiced blend of toasted pecans and a luscious, creamy base with your favorite dipper.
Ingredients
Scale
- 8 ounces (226g) full-fat cream cheese, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature (for creamy base)
- 1/2 cup (100g) packed light brown sugar (for creamy base)
- 1/4 cup (30g) powdered sugar
- 1 teaspoon pure vanilla extract (for creamy base)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt (about 1/8 teaspoon, for creamy base)
- 1 cup (100g) pecan halves, roughly chopped after toasting
- 1/4 cup (57g) unsalted butter (for pecan topping)
- 1/2 cup (100g) packed light brown sugar (for pecan topping)
- 2 tablespoons heavy cream (or whipping cream)
- 1 teaspoon pure vanilla extract (for pecan topping)
- Pinch of salt (about 1/8 teaspoon, for pecan topping)
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Carefully spread 1 cup of pecan halves in a single layer on the prepared baking sheet. Toast for about 7 to 10 minutes, watching closely, until golden-brown and wonderfully fragrant.
- Remove the baking sheet from the oven and allow the toasted pecans to cool completely. Once cool, roughly chop three-quarters of the toasted pecans. Reserve the remaining quarter for garnish later.
- In a medium mixing bowl, combine 8 ounces of softened full-fat cream cheese and 1/2 cup of softened unsalted butter. Beat on low speed, then increase to medium, for 2-3 minutes until smooth and fluffy.
- To the creamed mixture, add 1/2 cup of packed light brown sugar, 1/4 cup of powdered sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt.
- Continue beating on medium speed for another 2-3 minutes until the mixture is lighter, fluffier, and smooth. Gently fold in the three-quarters of the roughly chopped, toasted pecans. Set aside.
- In a small saucepan, melt 1/4 cup of unsalted butter over medium-low heat. Add 1/2 cup of packed light brown sugar and stir until dissolved.
- Stir in 2 tablespoons of heavy cream and a pinch of salt. Bring to a gentle simmer, stirring occasionally, for about 2-3 minutes until the sauce thickens slightly.
- Remove from heat. Stir in the remaining 1 teaspoon of pure vanilla extract and the remaining quarter of pecans.
- Allow the pecan topping to cool in the saucepan for about 5-10 minutes until warm and pourable.
- Spoon the creamy pecan base mixture into your serving bowl or shallow pie dish. Spread it out evenly across the bottom.
- Carefully spoon or drizzle the slightly cooled pecan pie topping over the creamy base.
- Cover loosely with plastic wrap and refrigerate for at least 30 minutes to enhance flavor and texture.
Notes
- This dip is perfect for parties or gatherings.
- Serve with graham crackers, apple slices, or pretzels.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg