Description
Creamy pecan pie dip brings Southern charm to party snacking with irresistible cinnamon-dusted graham crackers. Guests will savor rich caramel notes and nutty warmth, making this dessert dip a crowd-pleasing favorite you can’t stop enjoying.
Ingredients
Scale
Main Ingredients:
- 1 package (8 ounces / 226 grams) cream cheese, softened
- 1 cup chopped pecans, toasted
- ½ cup packed brown sugar
- ½ cup heavy whipping cream
- 4 tablespoons butter
- 2 tablespoons butter, melted
Sweeteners:
- ½ cup powdered sugar
- 1 tablespoon granulated sugar
Spices and Flavor Enhancers:
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla
- 1/8 teaspoon salt
- 1 cup Cool Whip frozen whipped topping, thawed
- 1 box (14.1 ounces / 400 grams) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions
- Prepare the cinnamon-sugar coating by thoroughly blending granulated sugar and cinnamon in a small mixing bowl, setting the mixture aside for later use.
- Carefully unroll pie crusts onto a clean work surface, using a leaf-shaped cookie cutter to create delicate pastry shapes. Aim to cut approximately 15 leaves from each crust, taking care to reroll and utilize any remaining dough scraps.
- Arrange the cut pastry leaves on an ungreased cookie sheet, spacing them roughly 1 inch apart to ensure even baking.
- Generously brush the pastry leaves with melted butter, then evenly dust with the prepared cinnamon-sugar mixture to create a golden, fragrant coating.
- Slide the cookie sheet into a preheated 425°F oven and bake for 8-10 minutes until the leaves transform into crisp, golden-brown cinnamon dippers.
- After removing from the oven, allow the pastry leaves to rest on the cookie sheet for 2 minutes, then carefully transfer to a cooling rack to achieve complete cooling, which typically takes about 10 minutes.
- For the pecan sauce, melt butter in a 2-quart saucepan over medium heat, then introduce brown sugar and stir until the mixture bubbles and fully dissolves.
- Reduce the heat and incorporate cream, vanilla, and salt into the caramel-like mixture. Briefly bring the sauce back to a gentle simmer before removing from heat.
- Fold toasted pecans into the warm sauce and allow the mixture to cool for approximately 30 minutes.
- In a separate bowl, use an electric mixer to blend softened cream cheese and powdered sugar until achieving a smooth, creamy consistency.
- Gently fold whipped topping into the cream cheese mixture, creating a light and airy base.
- Spread the cream cheese mixture evenly into a 9-inch pie plate, then artfully top with the cooled pecan sauce.
- Refrigerate the dip for a minimum of 30 minutes to allow flavors to meld and the dip to set properly.
Notes
- Prepare all ingredients beforehand to streamline the baking and assembly process.
- Carefully toast pecans in a dry skillet for enhanced nutty flavor before adding to the mixture.
- Use room temperature cream cheese to ensure a smooth, lump-free dip consistency.
- Chill the dip for at least 30 minutes to allow flavors to meld and develop a richer taste profile.
- Store leftover dippers in an airtight container to maintain their crisp texture and prevent sogginess.
- Serve chilled with extra cinnamon-sugar leaf dippers for a delightful dessert experience.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg