This pecan pie dip has a creamy base topped with buttery brown sugared pecans. Serve it with apples, graham crackers or pretzels for an easy holiday dessert.
We love dessert dips! More fall favorites include this pumpkin cheesecake dip and caramel apple cheesecake dip!
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Key Takeaways: Pecan Pie Dip
- No oven needed. Make the pecan topping on the stovetop, then layer it over the creamy base.
- Two easy layers. A fluffy cream cheese and Cool Whip base is topped with buttery brown sugar pecans.
- Serve with your favorite dippers. Apple slices, graham crackers and pretzels all work well.
- Great for sharing. This dessert dip makes about 10 servings and is a fun addition to a fall charcuterie board.
Why I Love This Recipe
I love how this dip brings together two favorite desserts: pecan pie and my no bake cheesecake dip. It has a creamy whipped cream cheese layer topped with buttery brown sugared pecans, so you get that classic pie flavor with a cheesecake twist.
It’s easy to pull together without using the oven, which makes it a great holiday dessert when oven space is tight or a last-minute sweet appetizer to share. If you love dessert dips, try my toffee apple dip or cannoli dip next.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Cream cheese: Let it soften to room temperature so the base mixes up smooth and creamy.
- Cool Whip: Soften it before mixing it into the cream cheese for a light, fluffy texture. You can also make your own homemade Cool Whip.
- Pecans: Chop and toast them first to bring out their nutty flavor.
- Brown sugar, butter and heavy cream: These cook together to make the gooey pecan pie topping.
- Vanilla and cinnamon: Add warm flavor to the pecan topping.
How to Make Pecan Pie Dip
Step 1: Toast the chopped pecans in a skillet for a couple of minutes, until fragrant. Add the butter, brown sugar, heavy cream, vanilla, cinnamon and a pinch of salt. Stir until the sugar dissolves and the mixture bubbles, then remove it from the heat and let it cool for about 15 minutes.
Step 2: Beat the softened cream cheese until smooth. Mix in the softened Cool Whip and vanilla, then add the powdered sugar and a pinch of salt. Beat until the dip is creamy.
Step 3: Spread the cream cheese mixture into a serving bowl or pie plate. Spoon the cooled pecan topping evenly over it and drizzle with caramel sauce, if desired.
Recipe Tips
- Cool the topping first. Let it cool before adding it to the cream cheese layer so it doesn’t melt the base. Use it within 30 minutes, while it’s still easy to spread.
- Toast the pecans. A quick toast in the skillet brings out their nutty flavor.
- Chill to firm the layers. Serve the dip right away, or refrigerate it for about 30 minutes before serving.
- Let it sit before dipping. If chilled, set the dip out for about 10 minutes to make scooping easier.
Pecan Pie Dip FAQs
The cream cheese may have been too cold. Let it soften to room temperature, then beat it until smooth before adding the Cool Whip and powdered sugar. Scrape down the sides of the bowl as needed, and sift the powdered sugar if it has clumps.
Yes, use the same amount of stabilized whipped cream in place of the Cool Whip. Stabilized whipped cream holds its shape better than regular homemade whipped cream
Graham crackers, pretzel thins, apple slices, waffle cone pieces and shortbread cookies are all delicious for dipping. You can also serve it with crisp, baked pie crust scraps.
Love pecans? Try my pecan pie bars and chocolate pecan pie, too!
More No Bake Dessert Dips
Pecan Pie Dip
Video
Ingredients
Pecan topping
- 1 cup pecans , chopped
- 2 Tablespoons salted butter
- ½ cup light brown sugar , packed
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
Cream cheese layer
- 8 ounces cream cheese , softened
- ½ cup cool whip , softened
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
For serving: Caramel, Graham crackers, pretzel thins, apple slices
Instructions
- Toast pecans. In a skillet, toast 1 cup pecans and cook for 2 minutes, or until fragrant.
- Add topping ingredients. Add the 2 Tablespoons butter, 1/2 cup brown sugar, 1/3 cup heavy cream, 1 teaspoon vanilla, 1/4 teaspoon cinnamon, and a pinch of salt. Stir until the sugar dissolves and the mixture begins to bubble, about 3 minutes. Remove from the heat and let cool for about 15 minutes. Don’t let it sit longer than 30 minutes, or it will not be easy to spread.
- Cream cheese layer. In a large bowl, beat 8 ounces cream cheese until smooth. Mix in 1/2 cup cool whip and 1 teaspoon vanilla until creamy. Add the 3/4 powdered sugar and a pinch of salt and mix until smooth.
- Assemble. Spread the cream cheese mixture into a serving bowl or pie plate. Refrigerate until the pecan topping has cooled. Spoon the cooled pecan topping evenly over the top. Drizzle with extra caramel sauce if desired.
- Serve. Serve immediately, or refrigerate for 30 minutes before serving if you'd like the layers to firm up slightly.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- Tip: Cool the topping completely before adding. If it’s warm, it will melt the cream cheese layer.
- Toasting: Toast the pecans first in a skillet first. Cooking them brings out their flavor and gives the dip a true pecan pie taste.
- Storage: Store in the fridge up to 3 days, pecans will soften. Do not freeze.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
