The ultimate Fall party dip that is easy to make, impossible to resist, and guaranteed to disappear fast!

Pecan Pie Dip Recipe

My Dad found the inspiration for this Pecan Pie Dip in a Pick ‘n Save flyer! My Grandma thought it looked inviting, too, so she made this for you!

I am picky about nuts – I don’t like them in bread, muffins, cookies, cakes, or cupcakes. But, I do like pecans, especially in Pumpkin Pecan Cobbler, Pecan Pie Bark, Pecan Pie Dump Cake, Pecan Pie Cheesecake Bars, or Pecan Sugar Cookies!

What You’ll Need:

• 1 (8 oz) Cream Cheese, Softened
• 1/2 cup Heavy Whipping Cream
• 1 cup Powdered Sugar
• 1 Egg
• 1/2 cup Brown Sugar
• 2 tbsp Butter, Melted
• 1/3 cup Corn Syrup
• 1 cup Pecans, Halved
• 1 tsp Vanilla

How to Make Pecan Pie Dip

• In a medium bowl, beat 1 (8 oz) softened cream cheese. Add in 1/2 cup heavy whipping cream and beat until all lumps are gone.
• Add in 1 cup powdered sugar and beat until well combined.
• Evenly spread the mixture into a pie dish and refrigerate.
• In a small sauce pan, beat 1 egg.
• Whisk in 1/2 cup brown sugar, 2 tbsp melted butter, and 1/3 cup corn syrup.
• Bring the mixture to a boil over medium heat, continuously whisking, and cook for 1 minute.
• Remove from heat and stir in 1 cup halved pecans and 1 tsp vanilla.
• Let the mixture cool for 15 minutes.
• Gently spread the pecan mixture over the cream cheese filling.

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