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Easy Pecan Pie Dip with Pie Crust Dippers

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Easy Pecan Pie Dip with Pie Crust Dippers
  • Prep 35 min
  • Total 40 min
  • Ingredients 13
  • Servings 10
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Now you can have your pie and dip it, too! This decadent and fun twist on traditional pecan pie features a creamy base with a gooey pecan pie topping and is served with cinnamon and sugar-baked pie crust dippers. Every bite features all the classic flavors of pecan pie you love in a way that's easy to share for any occasion.
By Pillsbury Kitchens
Updated Sep 6, 2019

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

Steps

  • 1
    Heat oven to 425°F. In small bowl, mix granulated sugar and cinnamon. Set aside.
  • 2
    Unroll first pie crust on work surface; roll into 12-inch round. Using 2 1/2- to 3-inch leaf or desired shape cookie cutter, cut 15 leaves from pie crust, rerolling dough scraps if needed. Repeat rolling and cutting with second pie crust.
  • 3
    Place leaves 1 inch apart onto ungreased large cookie sheets. Brush with 2 tablespoons melted butter. Sprinkle with sugar-cinnamon mixture.
  • 4
    Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • 5
    In 2-quart saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar; cook 2 to 3 minutes, stirring frequently, until mixture is bubbling and sugar dissolves. Reduce heat to low; carefully stir in whipping cream, vanilla and salt. Increase heat to medium; heat to simmering, stirring frequently; remove from heat. Stir in pecans; cool mixture 30 minutes.
  • 6
    In large bowl, mix cream cheese and powdered sugar. Beat with electric mixer on medium speed until smooth. Beat in whipped topping until mixed well. Spread into bottom of 9-inch pie plate; top with cooled pecan mixture. Refrigerate at least 30 minutes before serving. Serve with pie crust dippers.

Tips from the Pillsbury Kitchens

  • tip 1
    To toast pecans: Place pecans in even layer on rimmed baking sheet; bake at 350°F 5 to 8 minutes, stirring halfway through bake time, until browned and toasted.
  • tip 2
    For best results, bake pie crust dippers in center of oven one cookie sheet at a time.
  • tip 3
    Get the kids in the kitchen, and have them help cut the pie crust into leaf-shaped dippers! Swap the leaf-shaped cookie cutters for your own favorite shapes, if desired.
  • tip 4
    Serve this dip as a sweet appetizer or fuss-free dessert for your next holiday party.

Nutrition Information

440 Calories, 33g Total Fat, 3g Protein, 33g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1/3 Cup Dip and 3 Pie Crust Dippers
Calories
440
Calories from Fat
290
Total Fat
33g
50%
Saturated Fat
15g
76%
Trans Fat
1/2g
Cholesterol
60mg
20%
Sodium
270mg
11%
Potassium
105mg
3%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
5%
Sugars
20g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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