Pillsbury Recommends:

Easy Pecan Pie Dip with Pie Crust Dippers

Prep 35 min
Total 40 min
Ingredients 13
Servings 10

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 September 6, 2019

Make with

Pillsbury Pie Crust

Ingredients

Pie Crust Dippers

1

tablespoon granulated sugar
1/2

teaspoon ground cinnamon
1

box Pillsbury™ refrigerated pie crusts, 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.

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.
For best results, bake pie crust dippers in center of oven one cookie sheet at a time.
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.
Serve this dip as a sweet appetizer or fuss-free dessert for your next holiday party.