Pecan Pie Dip

Pecan Pie Dip layered with a cold cream cheese base and a warm caramel pecan topping. This easy no bake holiday dessert delivers classic pecan pie flavor in a scoopable dip for cookies, fruit, or graham crackers. A simple cream cheese dessert dip made with brown sugar, corn syrup, butter, and pecans that works for Thanksgiving, Friendsgiving, and holiday parties.

Course Dessert

Cuisine American

Keyword brown sugar pecan topping, caramel pecan dip, cream cheese dessert dip, dessert dip recipe, holiday dessert dip, no bake pecan dessert, pecan dessert dip, pecan pie dip, pecan pie flavor, Thanksgiving dessert dip

Prep Time 15

Cook Time 3

Cooling: 10

Total Time 28

Servings to 8

Calories 356kcal

Author Cathy Pollak

Equipment

9-inch pie plate (23 cm) For spreading the cream cheese layer and supporting the topping.
Saucepan Allows the brown sugar and corn syrup mixture to heat evenly and thicken quick.
hand mixer Gets the cream cheese layer smooth, fluffy and lump free.
large fine mesh sieve For sifting the confectioners' sugar.
rubber spatula Useful for folding in the whipped topping and spreading the dip into the pie plate.

Ingredients

8 oz (226 g) cream cheese room temperature
1 cup (120 g) confectioners' sugar sifted
1 tsp (5 ml) vanilla extract
8 oz (227 g) whipped topping thawed
½ cup (100 g) light brown sugar
½ cup (118 ml) light corn syrup
4 tbsps (56 g) salted butter
½ cup (55 g) chopped pecans
1 large egg

Instructions

Beat the cream cheese, confectioners’ sugar, and vanilla in your mixer until smooth and fluffy. Fold in the whipped topping until combined. Spread the mixture into a 9 inch (23 cm) pie pan.
8 oz (226 g) cream cheese, 1 cup (120 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract, 8 oz (227 g) whipped topping
Add the light brown sugar, corn syrup, butter, chopped pecans, and egg to a saucepan. Cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken. This usually takes about 2 to 3 minutes. The key is to not overcook this here.
½ cup (100 g) light brown sugar, ½ cup (118 ml) light corn syrup, 4 tbsps (56 g) salted butter, ½ cup (55 g) chopped pecans, 1 large egg
Remove the pan from the heat and let it cool for ten minutes so it sets slightly before being poured over the cream cheese layer and does not melt it. (If it's not pourable due to overcooking, loosen it up with extra corn syrup.)
Pour the warm mixture evenly over the cream cheese base. Serve with cookies, graham crackers, or fruit. A sprinkle of flaky sea salt is also a good, final adition.

Notes

Do not overcook the pecan topping. Once it bubbles, cook for only 2 to 3 minutes. Cooking longer can make it harden.
If the topping thickens too much after cooling, stir in a little more corn syrup, 1/8 to 1/4 cup (30 to 60 ml), until it loosens into a spoonable layer again.
Always cool the topping for at least 10 minutes before pouring so it does not melt the cream cheese layer.
Make sure the cream cheese is fully softened. If it is still cold, warm the sealed block in a bowl of warm water for 5 to 10 minutes.
Chill the dip to serve cold or serve immediately for a warm, glossy topping. Both versions work.
Light or dark brown sugar can be used. Dark brown sugar creates a deeper caramel flavor.

If you’re making this pecan pie dip, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

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Nutrition