Pecan Pie Dip
A delightful dessert with smooth cream cheese layer and rich, nutty pecan topping, this dip is bound to impress everyone at the table.
Ingredients
- 8 ounces cream cheese softened
- 4 ounces Cool Whip thawed
- ¾ cup powdered sugar
- Pecan Topping:
- 1 cup chopped pecans
- ¼ cup light corn syrup
- 3 tablespoon light brown sugar
- 3 tablespoons salted butter
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, blend together the softened cream cheese, sugar, and Cool Whip with an electric mixer until smooth and fluffy
- To a saucepan, add the chopped pecans, brown sugar, corn syrup, salted butter, egg yolk and vanilla extract
- Bring mixture to a gentle boil over medium-high heat
- continually stirring and combining, until it begins to boil.
- Reduce the heat and simmer for about 3-5 minutes or until the filling has thickened
- into the serving dish, spread out the cream cheese mixture and refrigerate.
- Pour the cooled pecan pie topping on refrigerated cream cheese base and more chopped pecans. Refrigerate for at least 30 minutes before serving
- Enjoy the delightful dip with fresh apple slices, crackers or your favorite dippers