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This easy pecan pie dip recipe makes a delicious no-bake dessert dip perfect for the holiday season. Enjoy the flavor of pecan pie without the work!
Easy Holiday Dessert
This no bake pecan pie dip has a creamy cheesecake layer on the bottom with a sweet pecan filling layer on top. It’s an easy dessert that is guaranteed to be a hit at Thanksgiving, Christmas or anytime during the holiday season. We even enjoy this creamy dip during movie nights and game nights!
I based this easy recipe on my Grandma’s pecan pie. It’s made with bourbon and chocolate for extra flavor. I used a vanilla bourbon extract for the dip and threw in a few mini chocolate morsels for good measure. The taste is simply amazing!
Love dessert dips? I have lots of dessert dip recipes here. Try my pumpkin pie dip, pumpkin cheesecake dip or eggnog pie dip or hot cocoa dip for the holidays. Or try my peanut butter dip, lemon blueberry cheesecake dip or cherry cheesecake dip anytime.
Ingredients
Here’s a quick list of what you need to make this no bake dip. Full amounts are in the printable recipe card below.
- Cream cheese — softened at room temperature
- Heavy whipping cream — you can also sub Cool Whip to make the base layer fluffier. Just don’t use half and half or milk.
- Powdered sugar — for sweetness
- Egg — a large egg to bind the filling
- Brown sugar — either light or dark
- Corn syrup — I use light syrup, but you can use dark if you have that.
- Butter — I use salted butter, but unsalted butter is fine
- Pecans — chopped into bite size pieces
- Vanilla extract — For flavor. I found some bourbon vanilla extract at Trader Joe’s that added so much flavor. You can also use a mix of bourbon extract and vanilla if you want.
- Mini chocolate chips — just a handful on top. I recommend semi sweet or dark chocolate chips over milk chocolate as the topping is sweet enough.
How to Make Pecan Pie Dip
First, you make the creamy cheesecake layer, spread it into a pie plate, and refrigerate it while you make the topping. Next, you cook the pecan topping on the stove, whisking constantly. Then, add the vanilla extract, and let it cool down a little. Spoon the topping over the base, and refrigerate until you are ready to serve.
Serving Suggestions
Serve this sweet dip with your favorite dippers. We like apple slices, graham crackers, vanilla wafers, ginger snaps and pretzels. You can even use the dip as a sweet topping for ice cream or brownies — yum!
Storage
Pecan pie dessert dip needs to be stored in the refrigerator. Be sure to refrigerate the dip within 2 hours of serving. You can cover the pie plate with plastic wrap or spoon leftover dip into an airtight container for 3-4 days. This dip does not freeze well, but there’s usually not enough of it left over, as it goes fast! It’s easy to make ahead of time and actually tastes even better the next day.
Recipe Tip
Be sure to whisk the topping as it cooks, and only cook for a minute after it starts to bubble. Otherwise, it may get too thick.
If you want to use a whipped topping like Cool Whip, use 1 cup.
Pecan Pie Dip
Ingredients
- 8 oz cream cheese softened
- ½ cup heavy whipping cream
- 1 cup powdered sugar
- ½ cup brown sugar
- 2 tbsp butter
- ⅓ cup light corn syrup
- 1 cup chopped pecans
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
Instructions
- In a medium mixing bowl, beat the cream cheese until smooth
- Add in the heavy whipping cream and beat until all lumps are gone
- Add in the powdered sugar and beat until fully combined
- Evenly spread the mixture in a pie dish and refrigerate
- In a small saucepan beat the egg
- Whisk in brown sugar, butter and corn syrup
- Bring the mixture to a boil over medium heat, whisking continuously, and cook for 1 minute
- Remove from heat and stir in the pecans and vanilla extract
- Allow the mixture to cool for 15 minutes before gently spreading over the cream cheese filling
- Top with mini chocolate chips
- Store in refrigerator
Notes
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