Pecan Pie Dip with Sweet Cinnamon Dippers

Description

Dive into the rich flavors of the season with the Pecan Pie Dip with Sweet Cinnamon Dippers. This recipe transforms the traditional pecan pie into a shareable, creamy dip paired with homemade sweet cinnamon pie crust dippers. Perfect for holiday gatherings, potlucks, or a special treat during cozy nights at home, this delightful dessert innovation promises to be a crowd-pleaser.

Ingredients

• Pie Crust Dippers:
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 tablespoons butter, melted
• Topping:
  • 4 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 cup chopped pecans, toasted
• Dip:
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup Cool Whip frozen whipped topping, thawed

Step-by-step Directions

Step 1

Preheat the oven to 425°F. In a small bowl, mix granulated sugar and cinnamon, and set it aside.

Step 2

Roll out the first pie crust to a 12-inch round on a clean surface. Use a leaf-shaped cookie cutter to cut out 15 leaves, rerolling scraps as needed. Repeat with the second crust.

Step 3

Place cut leaves 1 inch apart on an ungreased cookie sheet. Brush with melted butter and evenly sprinkle with the cinnamon-sugar mixture.

Step 4

Bake for 8 to 10 minutes until golden brown. Cool on the sheet for 2 minutes then transfer to a cooling rack to cool completely, which should take about 10 minutes.

Step 5

In a 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until it bubbles and dissolves. Reduce heat, stir in cream, vanilla, and salt, then bring back to a simmer before removing from heat. Mix in toasted pecans and let cool for 30 minutes.

Step 6

Combine softened cream cheese and powdered sugar using an electric mixer until smooth. Gently fold in whipped topping. Spread in a 9-inch pie plate and top with the pecan mixture. Chill for at least 30 minutes.

Servings & Preparation/Cooking Time

• Servings: Serves 8-10
• Preparation Time: 20 minutes
• Cooking Time: 18 minutes
• Total Time: Approximately 1 hour including cooling and chilling times.

Tips for Storage & Reheating

• Store the pecan pie dip covered in the refrigerator for up to 3 days.
• The pie crust dippers can be stored in an airtight container at room temperature for up to 5 days.
• Reheat the dippers in a 350°F oven for 3-5 minutes to refresh their crispness before serving.

Conclusion

This Pecan Pie Dip with Sweet Cinnamon Dippers provides a delightful, interactive way to enjoy the flavors of classic pecan pie. Each bite offers a creamy, nutty taste paired with a satisfying crunch, making it an irresistible addition to any festive occasion. Whether served at a party or as a unique dessert after family dinner, it’s sure to win compliments from all who indulge.

Pecan Pie Dip with Sweet Cinnamon Dippers

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• Author: Dulcia
• Total Time: Approximately 1 hour including cooling and chilling times
• Yield: Serves 8-10 1x

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Description

Dive into the rich flavors of the season with the Pecan Pie Dip with Sweet Cinnamon Dippers. This recipe transforms the traditional pecan pie into a shareable, creamy dip paired with homemade sweet cinnamon pie crust dippers. Perfect for holiday gatherings, potlucks, or a special treat during cozy nights at home, this delightful dessert innovation promises to be a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 2 tablespoons butter, melted
• 4 tablespoons butter
• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 1 cup chopped pecans, toasted
• 1 package (8 oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup Cool Whip frozen whipped topping, thawed

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Instructions

1. Preheat the oven to 425°F. In a small bowl, mix granulated sugar and cinnamon, and set it aside.
2. Roll out the first pie crust to a 12-inch round on a clean surface. Use a leaf-shaped cookie cutter to cut out 15 leaves, rerolling scraps as needed. Repeat with the second crust.
3. Place cut leaves 1 inch apart on an ungreased cookie sheet. Brush with melted butter and evenly sprinkle with the cinnamon-sugar mixture.
4. Bake for 8 to 10 minutes until golden brown. Cool on the sheet for 2 minutes then transfer to a cooling rack to cool completely, which should take about 10 minutes.
5. In a 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until it bubbles and dissolves. Reduce heat, stir in cream, vanilla, and salt, then bring back to a simmer before removing from heat. Mix in toasted pecans and let cool for 30 minutes.
6. Combine softened cream cheese and powdered sugar using an electric mixer until smooth. Gently fold in whipped topping. Spread in a 9-inch pie plate and top with the pecan mixture. Chill for at least 30 minutes.

• Prep Time: 20 minutes
• Cook Time: 18 minutes