This Pecan Pie Dip is a delicious combination of creamy no bake cheesecake and gooey pecan pie filling! It takes only minutes to whip up, is the perfect party snack, and you get all the flavor of pie without the hassle. Serve it with pie crust chips or your favorite dippers.
Make my Pumpkin Pie Dip, Caramel Apple Pie Dip, Cranberry Pie Dip, and this Gingerbread Pie Dip too while you’re at it. SO GOOD!
I am super excited to share this delicious and easy Pecan Pie Dip! Pecans are a favorite in our family but sometimes we get a little bored with the classic Pecan Pie. So, turning this classic dessert into a creamy and irresistible dip was a no brainer.
This pecan dip comes together in minutes and is the perfect dessert or snack for all fall holidays and occasions. I like to serve mine with Pie Crust Cookies to round out the pecan pie experience, but you can use whatever your dipping preference may be.
The combination of pecans, cheesecake, and caramel notes make this dip seriously addicting. I guarantee your guests will go nuts for this Pecan Pie Dip!
Let’s Make It Together! Watch This Quick Video Tutorial:
Why You’ll LOVE My Pecan Pie Dip Recipe
- Everything you love about Pecan Pie without the hassle of pie: crustless, no bake, and a generous amount of cheesecake filling.
- It can be made ahead of time making it the perfect dish to serve for the holidays. It tastes even better the next day in my opinion!
- Only 10 simple ingredients needed, and most of them are already in your pantry.
If you are craving more pecan recipes then you have to try my Pecan Upside Down Cake or this No Bake Turtle Pie with a pecan crust!
Ingredients for Pecan Pie Dip
There are two delicious parts to this pecan dip, no bake cheesecake bottom and a pecan pie filling on top.
Pecan Pie Filling
- Chopped Pecans: I recommend buying whole, unsalted, and lightly roasted pecans. When you chop them, don’t go overboard, you want them in bite sized pieces that are not too big and not too small.
- Brown Sugar: You can use light or dark brown sugar, whichever you have on hand.
- Corn Syrup: Light corn syrup is best in this recipe. I find the dark corn syrup to be a bit too molasses-ey for this.
- Unsalted Butter: Cut the butter into cubes so it will evenly melt into your mixture. If you only have salted butter, just omit the salt in the recipe.
- Egg: The filling needs a binder and this does a great job at it. It doesn’t need to be at room temperature either.
- Vanilla Extract: For another flavor note in our filling.
- Salt: This helps to cut through the sweet a bit.
No Bake Cheesecake
- Cream Cheese: This should be softened so you do not get large lumps as you mix. I recommend full fat cream cheese for this, reduced fat leaves an odd taste.
- Cool Whip: You can use this or you can make your own whipped cream.
- Powdered Sugar: This gives the dip subtle sweetness and stability.
Equipment Needed
- Serving Dish. I used a small rectangle dish, it is an 8×6. Anything similar will work great for this pecan dip.
- Small Saucepan for making the pecan filling
- Hand Mixer with the whisk attachment for making the cheesecake layer
How To Make Pecan Pie Dip
This is a short summary of the steps, the recipe card below will have more details.
- Cook the Pecan Pie Topping on the stove.
- Whip together the No Bake Cheesecake using a hand mixer or stand mixer.
- Construct the Pecan Pie Dip.
- Refrigerate for 30 minutes. This not only helps the flavors to deepen and further develop, but it tastes even better.
- Serve with your favorite dippers. I give some examples in the next section.
What Dippers to Serve With Pecan Pie Dip
Because this pecan dip is sweet, salty, and creamy it tastes great with a lot of different dippers. Here are a few of my favorites!
- pie crust cookies (my go to recipe)
- sliced apples or other fruits
- grapes
- shortbread or other cookies
- pretzels
- graham crackers
- or eat it by the spoonful (I won’t judge)
Frequently Asked Questions (FAQ’s)
This is most likely because your cream cheese was too cold which kept it from becoming light and fluffy when whipped. Another reason may be because you did not whip the mixture for long enough or well enough.
Yes, it can be made the day before you plan on serving it. Just make sure you store it in an airtight container in the refrigerator. The pecan pie filling will slightly harden overnight, just set it out at room temperature an hour before you plan on serving it.
This recipe yields around 2 cups of dip which will feed 8 to 10 people (if they eat a 1/4 cup serving). Doubling this recipe will feed 16 to 20 people and tripling it 24 to 28. I recommend spreading this dip in a large, shallow dish. This makes it easier for party guests to serve themselves.
YES! Substitute the egg by making a slurry (whisk together 2 tablespoons of water and 1 teaspoon of cornstarch). This is going to help the pecan pie mixture thicken without using the egg.
More Sweet and Savory Dip Recipes You Might Enjoy:
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Pecan Pie Dip
Ingredients
No Bake Cheesecake
- 8 ounces cream cheese; softened
- 4 ounces whipped cream; half a tub of Cool Whip
- 1 cup powdered sugar
Pecan Pie Topping
- ¾ cup pecans; chopped (plus more for topping)
- ½ cup brown sugar
- ⅓ cup light corn syrup
- 3 tablespoons unsalted butter; cubed
- 1 egg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- To a small saucepan, add all the ingredients for the pecan pie topping (chopped pecans, brown sugar, light corn syrup, cubed unsalted butter, egg, vanilla extract, and salt).
- Combine all the ingredients together and cook over medium heat until it begins to simmer.
- Stir frequently, to avoid burning, continue to cook the filling until it has thickened (about 3-5 minutes).NOTE: The filling will thicken up as it cools so don't worry if it seems a little too thin. Cooking it too long will make it too thick which is worse in my opinon.
- Remove from heat and cool to room temperature.
- In a medium sized bowl whip together the softened cream cheese, Cool Whip, and powdered sugar with a whisk, hand mixer, or stand mixer (about 5 minutes).
- Into an 8×8 or similar sized serving dish, spread out the cream cheese mixture.
- Top with the cooled pecan pie topping and more chopped pecans. Refrigerate for at least 30 minutes (up to 2 days) before serving**.
Video
Notes
Make It Egg Free:
- Substitute the egg by making a slurry (whisk together 2 tablespoons of water and 1 teaspoon of cornstarch). This is going to help the pecan pie mixture thicken without using the egg.
Storing Information:
- Refrigerated in an airtight container for up to 4 days.
- I do not recommend freezing this dip.
Dippers To Serve With Pecan Pie Dip:
- pie crust cookies (my go to recipe)
- sliced apples
- grapes
- shortbread or other cookies
- pretzels
- graham crackers
Serving For A Party:
- This recipe yields 2 cups of dip which will feed 8 to 10 people (1/4 cup serving). Doubling this recipe will feed 16 to 20 people and tripling it 24 to 28.
- I recommend spreading this dip in a large, shallow dish. This makes it easier for party guests to serve themselves.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
question. Philly has a no bake cream cheese container. Could that be used. Bought one but. don’t know exactly what to use it. for. Thanks..
Hey Vicki;
I have not tried that product so I cannot say for sure how it relates to my recipe. But I do not see why it wouldn’t work.
~Elizabeth
I didn’t have corn syrup so I substituted it with maple syrup and it still turned out fantastic!! Such a great recipe!
If using eggs, how long do you cook it on the stove?
Ouida;
All of the information is in the recipe card above. But it is about 3 to 5 minutes. Enjoy!
~Elizabeth
My family loved this. I just got the pecan mix a little to hard, but it was still go.
Hi Ann!
So glad you all enjoyed it. I am going to put a note in the recipe about this so it doesn’t happen to others. Thank you for the feedback.
~Elizabeth
Stupidly delicious!!!! I’ve made Pecan pie and Pecan pie cheesecake but this is so quick and easy!!!
On Instagram and saw the recipe for the pumpkin pie dip and then located the pecan pie dip. Was looking for a quick alternative to making pies for Thanksgiving. Did both recipes and both turned out great and super easy to put together. A hit with family and in particular with kids ages 5 through 17. Will be doing pie dips for Christmas dinner this year as well.
Holy moly!!!!! THE ABSOLUTE BEST THING IVE EVER HAD!!!! I am not a cream cheese fan and I almost ate the whole batch!!! Just made it again tonight for thanksgiving tmrw!!!! Can’t wait to dig in again!!!!
What size pan do you use?
Hey Leslie;
I recommend using an 8×8 pr a 9×6 for this recipe.
~Elizabeth
This pecan pie dip is so delicious 🤤 it is so easy and fun to make and the pie crust chips are so delicious with the dip !! I will be making this for thanksgiving every one will love it 😍
Y’all HAVE to try this recipe! It will be a hit at your next party. I doubled the recipe and honestly I probably should have tripled it. It was gone before I knew it. I’ve already been requested to make one for my friends birthday “cake”!! 😂 It’s better after a day or two so go ahead and make it early!
Absolutely delicious! I plan to make this again for Thanksgiving AND Christmas! Love this recipe and plan to try more because this one was so very good!
Excellent Pecan Pie dip!!
Throughly enjoyed it.
Enjoy your recipes! Do you have a recipe book?
Hey there!
I do not at this time. My recipes are just here on my blog. I am so glad you are enjoying the recipes.
~Elizabeth