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This Pecan Pie Dip takes a classic pecan pie, removes the crust, and then serves it as a dip! Basically it’s a Crustless Pecan Pie that I just wanted to eat with a spoon straight from the pan … but you can also use cookies as dippers.
Crustless Pecan Pie
Do you not like pie crust? Or do you need a fun dip on the side? This recipe works perfect for both situations! Not only is it delicious, but it is gluten free as well! It is a pecan pie, minus the crust that you can eat with a spoon or dip some fun sides into! For instance, I love to dip shortbread cookies into this recipe to bring back in some elements of a pie crust. This being said, you can dip anything you want into the pecan pie dip: like a spoon!
Ingredients Needed
- Eggs: Eggs give pecan pie filling it’s custard-like texture.
- Dark Corn Syrup: I love using the Karo brand. Dark corn syrup is traditional in pecan pie, but light may be substituted.
- Butter: You’ll want your butter melted.
- Pecan Halves: Halves look prettier but chopped pecans are easier for dipping – do what you prefer.
- Assorted dippers: Pie crust dippers, shortbread cookies, or graham crackers or whatever you like.
How to make The Best Pecan Pie Dip
- Preheat oven to 350°F. Spray a 9” or a 9.5” pie plate with cooking spray.
- Lay 2 cups pecan halves in the bottom of the pie plate.
- Whisk eggs, corn syrup, sugar, melted butter, and salt in a large bowl. Pour into prepared pan. Tap the pan on the counter a few times to raise the pecans up to the top.
- Bake for about 35 minutes, until the center is only slightly jiggly when pan is gently shaken. Cool slightly before serving.
Expert Tips
- Make sure it is cooled a bit before serving!
- Tapping the pan on the counter will raise the pecans to the top before baking!
- To make pie crust dippers: cut 2″ circles of pie crust, sprinkle each with a pinch of sugar and bake until golden, 14-18 minutes.
FAQs
You know it is done when the center is slightly jiggly when the pan is gently shaken.
Crustless Pecan Pie Dip Recipe
Ingredients
- 3 large eggs
- 1 cup (237ml) dark corn syrup (light may be substituted)
- ⅓ cup (67g) granulated sugar
- ¼ cup (57g) butter melted
- ⅛ teaspoon salt
- 2 cups (240g) pecan halves
- Assorted dippers: pie crust dippers shortbread cookies, or graham crackers
Instructions
- Preheat oven to 350°F. Spray a 9” or a 9.5” pie plate with cooking spray.
- Lay 2 cups pecan halves in the bottom of the pie plate.
- Whisk eggs, corn syrup, sugar, melted butter, and salt in a large bowl. Pour into prepared pan. Tap the pan on the counter a few times to raise the pecans up to the top.
- Bake for about 35 minutes, until the center is only slightly jiggly when pan is gently shaken. Cool slightly before serving.
- Serve with pie crust dippers, shortbread cookies, a spoon, or graham crackers. Note: you can use Pillsbury refrigerated pie crusts or a from scratch pie crust to make your dippers.
- To make the dippers: cut 2″ circles of pie crust, sprinkle each with a pinch of sugar and bake until golden, 14-18 minutes.
Recipe Notes
- The dip is done baking when it’s only slightly jiggly.
- Cool before serving.
- Serve over ice cream, with dippers, or just with a spoon.
- Store in refrigerator for up to 2 days.
Recipe Nutrition
Other Pecan Pie Recipes
Last Updated on November 15, 2023
this is perfect for us crust flunkies 🙂
LOL, I thought of you Heather, when I made it. But you’re NOT a flunky. So stop. 🙂
This would be so dangerous at my house, because I would eat the entire batch. Your Pie Crust Dippers are the perfect little scoopers – love it 🙂
Thanks Jenn!
I would agree that this recipe was worth the 2 a.m. inspiration, Dorothy! Pecan pie is my husband’s favorite dessert so he will be beyond thrilled when I make this one for him. And to your second point, my kids literally cheer when they ask if I have to take pictures of something I just cooked and my answer is actually ‘no.’ 😉
LOL! I never say no. Ha!
I love this, Dorothy! Such a fun and clever idea! Now come over and make me some 🙂 Please??
I wish I could mail it! 🙂
This is seriously so genius!!! In love and pinned!
Thanks so much Jocelyn!
PECAN PIE IN A DIP. ohmygosh. It is a good thing it is afternoon and I don’t have to look crazy rushing through the store trying to get the ingredients as fast I can. This is so smart … holidays will never be the same! Haha, all the food blogger things – nailed them all. 🙂
🙂 Thank you!!
This is a genius idea! I am so not a crust lover…. when I was young and it was more acceptable I just ate the filling of pies. Love the idea of this, because there is no true crust. Love!
Thanks Laura!
The best part of pecan pie for me is the gooey stuff that’s in between the pecans and with this dip, I could go to gooey stuff heaven! pinned
Thanks for the pin Averie! It won’t let me comment on them anymore. They tell me I’m spam, lol. 🙂
OMG!! I LOVE pecan pie! This is a great way to avoid having to deal with a crust (my least favorite part of making it)!! BRILLIANT! 😀
Thanks Becky!
You have totally just reinvented pecan pie! To have it WITHOUT the crust is a fabulous idea!!
Thanks Nancy!
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