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Easy Pecan Pie Dip with Pie Crust Dippers

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Pillsbury Kitchens
Updated Sep 6, 2019
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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.

Easy Pecan Pie Dip with Pie Crust Dippers

  • Prep Time 35 min
  • Total 40 min
  • Ingredients 13
  • Servings 10
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Ingredients

Pie Crust Dippers

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

Instructions

  • Step 
    1
    Heat oven to 425°F. In small bowl, mix granulated sugar and cinnamon. Set aside.
  • Step 
    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.
  • Step 
    3
    Place leaves 1 inch apart onto ungreased large cookie sheets. Brush with 2 tablespoons melted butter. Sprinkle with sugar-cinnamon mixture.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

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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