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Pecan Pie Dip
Ingredients:
8 ounces cream cheese, softened
4 ounces whipped cream or Cool Whip
1 cup powdered sugar
Pecan Pie Topping:
3/4 cup pecans, chopped (plus extra for topping)
1/2 cup brown sugar
1/3 cup light corn syrup
3 tablespoons unsalted butter, cubed
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Instructions:
Combine pecans, brown sugar, corn syrup, butter, egg, vanilla, and salt in a saucepan.
Cook over medium heat, stirring constantly, until it begins to boil.
Reduce heat to medium-low and simmer for 3-5 minutes, stirring frequently, until the mixture thickens.
Remove from heat and let the pecan pie topping cool completely.
Whip softened cream cheese and powdered sugar in a bowl until light and fluffy, about 3-5 minutes.
Gently fold in whipped cream until fully incorporated.
Spread the cheesecake mixture into an 8×8-inch dish or similar-sized serving dish.
Top with the cooled pecan pie topping and additional chopped pecans.
Refrigerate for at least 30 minutes or up to 2 days before serving.
Serve with graham crackers, apple slices, or cookies for dipping.
Servings: 6-8
