Pecan Pie Dip

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Indulge in the creamy, crunchy delight of pecan pie dip, perfect for any festive occasion. Serve with pie crust chips and your favorite dippers!

This pecan pie dip is so addicting. It’ll really put you in the spirit for fall and Thanksgiving. This dip is a cream cheese and whipped cream base topped with my homemade pecan pie filling. I made these little chips out of pie crust dough, and they paired perfectly with this dip. You cannot beat this dip for any fall party or function.

If y’all have read and followed my blog for a while, you’ll know I always have a house full of people. I’m trying to think of things to just have out on my counter. Whether its snacks, appetizer or what, I just like something out for people to be able to munch on.

This pecan pie was perfect for just that. I actually served it before our meal on Sunday. It was great and there was none left. The pie crust chips were gone super-fast, and I kept having to cut more apples for serving.

Questions You Might Have:

What should I serve with this dip?

You have to make these little pie crust chips! They are so delicious and go perfect with this dip. I also really love apples with this recipe.

What can I use besides an electric or stand mixer?

You only need them for the cream cheese base. Make sure that your cream cheese is fully thawed and softened to room temperature then just mix well by hand. This is just the base, so don’t worry. It’s not the star of show here.

Can you make this recipe ahead of time?

What I would do, is mix the cream cheese base ahead of time. Then when it’s time for serving, I would make the pecan pie filling fresh.

How to store this recipe?

I don’t know if this is a good recipe for storage. I didn’t have any left to store. Once you top the cream cheese with the filling and refrigerate, it makes turn hard and sugars will crystalize. It would be hard to serve after refrigerating.

Equipment You’ll Need:

There are a few pieces of equipment that you’ll need for this no bake pecan pie dip recipe. I first used a mixer. You can use an electric hand mixer or a stand mixer. Either way, you’ll want to really beat the cream cheese base mixture with either or. I said above, that if you don’t have neither, that’s ok. Just make sure that your cream cheese is really softened, and mix is super hard by hand.

A few other items you’ll need is a small saucepot, a spatula and a plate or bowl for serving. I used a really shallow bowl when serving. However, this dip will work on whatever you decide to serve it out of.

Ingredients You’ll Need:

Cream Cheese

You’ll need one block of cream cheese. A block is eight ounces each. You’ll want to set it out of the fridge at least 30 minutes before you whip it.

Cool Whip

You’ll need about four ounces of cool whip. This is going to be half of a regular sized container.

Vanilla

You’ll need vanilla twice in this recipe. I put one teaspoon in my cream cheese base, and I also put a teaspoon and a half in the pecan pie filling.

Powdered Sugar

I used about a cup and a half of powdered sugar. If you feel as though your dip is too runny, add more powdered sugar.

Melted Butter

I used 4 tablespoons of butter in this pecan pie dip. I used salted butter, but you can use unsalted if that’s what you have.

Light Corn Syrup

You’ll need one cup of light corn syrup.

Brown Sugar

You’ll need about a cup of brown sugar.

Egg

You’ll need one egg for this recipe. The egg will cook when you sauté the dip in the saucepan.

Chopped Pecans

You’ll need a cup of chopped pecans. I chopped mine myself, but you can also buy chopped from the grocery.

Contact Me

Please let me know if you made this no bake pecan pie dip recipe. What did you think of it? What did you serve it with? I want to know all the details here or in the comments below. Happy cooking!