Pecan Pie Dip
This Pecan Pie Dip is made with a cream cheese layer topped with a pecan pie mixture. It is served with pretzels and so good! Perfect for any party.
Servings: 10 servings
Ingredients
- 8 ounces of cream cheese softened
- 8 ounces of whipped topping cool whip
- 1 cup of powdered sugar
Pecan Pie Topping
- 1 cup of pecans chopped (divided)
- 1/2 cup of brown sugar
- 1/3 cup of maple syrup
- 3 tablespoons of butter
- 1 egg whipped
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- Pretzels
Instructions
- In a medium-sized bowl whip together softened cream cheese, powdered sugar and cool whip. In a 9X9 pie plate, spread the whipped mixture and put in the fridge.
- In a saucepan on the stove, add all of the pecan pie topping (only 3/4th cup of the pecans) and cook over medium heat until simmer, continuing to stir until the filling has started to thicken. About 3-5 minutes. The mixture will continue to thicken when it cools.
- Let sit until it's room temperature. Top the cream cheese mixture with the pecan topping and extra pecans, and let chill for at least 2 hours in the fridge. I think it's even better the next day. Serve with pretzels.