Decadent (and Easy!) Pecan Pie Dip

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Bring Pecan Pie Dip to any holiday gathering and see everyone’s faces light up brighter than the Christmas tree! There’s something in it for everyone: mouthwateringly tangy cream cheese, rich brown sugar, and crunchy toasted pecans are just the beginning! Be prepared to share this dessert dip recipe with everyone you know – unless you want to keep it for yourself!!

Titled Image: Easy Pecan Pie Cheesecake Dip Recipe


Pecan Pie Dip

It’s everything you love about pecan pie desserts in one scoopable, shareable treat!

It’s nice to switch things up while still serving up the same taste everyone knows and loves. That’s the beauty of pecan pie dip!

There’s something just so fun about dessert dips. Another holiday favorite of mine (and my family’s) is my chocolate peppermint truffle dessert dip.

Sounds like a mouthful, but when you get one mouthful of it yourself, you’ll be hooked!

In the summer we lean towards my mocha campfire s’mores dip, which is just as tasty and not quite as messy as the campfire treat. 

ingredients for pecan pie dip

Ingredient Notes & Substitutions

  • Pecans – Chopped pecans are best for pecan pie dip. The whole or halved nuts are just too chunky for easy scooping.
  • Brown Sugar – I like to use light brown sugar because it’s, well, light! But decadent dark brown sugar builds a bold, rich flavor that many prefer.

    Play around and see what you like more!
  • Cream Cheese – If you can plan for it, take the cream cheese out of the fridge an hour or so before you need to make the filling.

    It’ll soften just enough to make mixing a breeze!

    Alternatively, microwave for just 15 seconds or so.  
  • Butter – Salted butter adds just enough salt to combat the sweetness in the filling.

    If you’re using unsalted, just give the filling a quick taste and see if it needs a quick pinch of salt before adding to the dish.
pecan pie topping for cheesecake dip

Making Mouthwatering Pecan Pie Desserts

  • Toast the pecans!

A lot of pre-made chopped pecans come already toasted. Easy peasy! But if you can’t get your hands on the pre-toasted ones, it’s easy enough to do at home.

Lay ‘em out on a baking sheet and bake in an oven preheated to 375°F for just 5 minutes or so, or toast right in your saucepan on medium until browned and toasty!

Save a few to sprinkle on top for extra crunch!

  • Using different baking dishes for the ideal filling-to-topping ratio.

I originally made this dessert dip recipe with a 6×8-inch baking dish. And it came out great! 

I’d say the ratio of filling to topping was somewhere around 1:3. If you want more of an even distribution, a bigger dish — say an 8×8 — might be better for you.

  • Our top pecan pie dip dippers and dunkers.

This is the really fun part! You have your classic options like graham crackers and pretzels, but why not spruce things up for the holidays?

Make sugar cookies or gingersnaps the day before — it’s better if they’re not too soft — to dunk right into this decadent dip. 

Shortbread is another awesome choice and is reminiscent of my pecan pie bars!

cream cheese mixture for pecan pie dip

Storing and Serving This Dessert Dip Recipe

Definitely don’t skip the 30-minute chill time before serving — that’s a minimum!

Overnight or a few hours prior is even better to let the flavors marry and the layers solidify.

Keep it chilled or else it will get really watery and “sweat” as it approaches room temperature.

And, of course, your leftovers (if you manage to save any!) need to be refrigerated in an airtight container.

cheesecake layer of pecan pie dip in baking dish

Kitchen Tools You Will Need

  • Baking Dish – One of my absolute favorites! I’ve been using this simple, durable pan for years, and it never disappoints.
  • Silicone Spatula – A sturdy silicone spatula makes mixing this salad thoroughly and gently a breeze. 

Pecan Pie Dip Recipe FAQ

Can I make pecan pie dip recipe ahead of time?

Making it the day before would be perfect! I wouldn’t make it any more than a day or two ahead of time. This is mostly because of the cream cheese filling, which is best eaten within 3 or 4 days. 

I never recommend freezing cream cheese-based sweets. A lot of texture is lost between freezing and thawing, and it’s just never as creamy after the fact. 

What is the thickening agent in pecan pie desserts?

I use one egg to allow the topping to set. It’s all thanks to the protein inside the shell, but you need to be careful with the heat! 

Bring to temperature slowly and keep the stove at medium-high heat to avoid cooking (or scrambling)  the egg

How long does it take to chill pecan pie dip?

You actually need to chill it twice — once after whipping the filling, and once after adding the topping. 

Altogether, you need to chill for at least an hour to get the best texture and thick, luxurious body that you want! Trust me, it’s worth the wait. 

And I’ll just say it one more time: letting it sit overnight is recommended!

pan of finished pecan pie cheesecake dip

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closeup of pecan pie dip on a cracker

closeup of pecan pie cheesecake dip

Decadent (and Easy!) Pecan Pie Dip

Donna Elick
Pecan Pie Dip is indulgent from top to bottom, and my no-bake pecan pie dessert dip recipe is the creamiest and crunchiest. Try it today!
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 8 minutes
cooling time 1 hour
Total Time 1 hour 23 minutes
Course Dessert
Cuisine American
Method Mixed, No Bake, Stovetop
Servings 8


  • 1/3 cup light corn syrup
  • 1/4 cup salted butter
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 cup chopped toasted pecans
  • 8 ounces cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 cup heavy cream


  • Prepare the Topping: In a saucepan, combine the light corn syrup, salted butter, brown sugar, egg, vanilla extract, and a pinch of salt. Place the saucepan over low to medium heat and stir until the butter is melted and the sugar is dissolved. Avoid high heat to prevent cooking the egg too quickly, about 4-5 minutes. Add the pecans. Stir to coat the pecans completely.
    Keep in mind the mixture will thicken up once it has cooled down.
  • Cool: Set the mixture aside to cool while you prepare the base.
  • Whip the Cream Cheese Mixture: In a medium mixing bowl, combine the cream cheese, heavy cream, and powdered sugar. Mix on low, as it combines you can increase the speed. Continue to whip until it is completely combined and light and fluffy. Set it aside.
  • Assemble the Dip: Spread the cream cheese mixture into a serving bowl or a 6×8-inch baking dish. Chill it in the refrigerator for 15 minutes.
  • Add Pecan Topping: Carefully spread the cooled pecan topping evenly over the cream cheese layer.
  • Chill the Dip: Place the dip back in the refrigerator for at least 30 minutes. It's perfectly fine to refrigerate it longer, even overnight. If you do, take it out at least 30 minutes before serving to allow the pecan topping to soften slightly.
  • Serve and Enjoy!: Serve your delicious Pecan Pie Dip with graham crackers, sugar cookies, shortbread, apples, or your favorite dippers. Remember to store any leftovers in an airtight container in the fridge.

Donna’s Notes

You can substitute unsalted butter for the salted butter and add another pinch of salt if needed.
For a richer flavor, you can use dark brown sugar in place of light brown sugar. Have fun experimenting with the recipe!


Serving: 1 | Calories: 498cal | Carbohydrates: 44g | Protein: 5g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 165mg | Sugar: 41g | Fiber: 1g | Calcium: 74mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Easy Pecan Pie Cheesecake Dip Recipe - PIN

Originally published December 2023

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One Comment

  1. What a fantastic dip! The flavour is outstanding! my company couldn’t get enough of it!
    That being said, the recipe should probably state whipping cream to be used. I used 18% table cream, which i assumed to be heavy cream, and my cream cheese layer was soup. I doubled up the cream cheese and powdered sugar, and saved it.

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