Pecan Pie Dip…it’s the pecan pie without the crust. So you can eat it with a spoon…or pie crust dippers!
You might be a food blogger if…
Your freezer is so full of dessert that there is no longer any room for real food.
Your kids know to ask, “Has this been photographed yet?” before they ask to eat a cookie.
You live in constant fear that it will rain and you will not be able to take photos from your marathon baking session today.
You wake up at 2am immediately struck by a recipe idea and it doesn’t matter if you have six deadlines, a class party, four loads of laundry, and vacuuming to do; you go to the store, buy ingredients, and make the Newest! Great! Recipe!
Luckily, that last one was me last week. But I had all the ingredients for this dip on hand.
I am a prepared food blogger. Who is really tired of doing dishes.
I don’t like to swear in posts. But can I say !!!!!!!!!! for a minute? Like, this inspiration was worth the 2am wake up call.
It was worth the dirty clothes, the hairy carpet, and the Christmas wrapping-that-wasn’t.
It’s pecan pie. But it’s a dip.
Pecan Pie…in a dip.
Yes. Need me to say it again? No? Good.
Pecan PIE IN A DIP.
I baked a pecan pie without the crust. Then I made the crust into pie crust dippers. Then I ate the pecan pie filling with the pie crust dippers…and a spoon.
This recipe is the perfect go-to appetizer or dessert for any gathering. Or a random Sunday. Because sometimes you want the formalness of a pie with slices and dishes and forks.
And sometimes you just want a spoon.
Or a pie crust dipper.
Pecan PIE in a DIP.
You’re welcome. Again.
Serve this with Brie and you’d have the perfect savory appetizer! (Ahem…)
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This post may be linked to all of these parties.