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Pecan Pie Dip with Sweet Cinnamon Dippers


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

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

Scale
  • 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

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