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
- Preheat the oven to 425°F. In a small bowl, mix granulated sugar and cinnamon, and set it aside.
- 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.
- Place cut leaves 1 inch apart on an ungreased cookie sheet. Brush with melted butter and evenly sprinkle with the cinnamon-sugar mixture.
- 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.
- 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.
- 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