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Pecan Pie Dip…it’s the pecan pie without the crust. So you can eat it with a spoon…or pie crust dippers!

Overhead shot of pecan pie dip with title

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.

Overhead shot of pecan pie dip with title

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.


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.

Pecan Pie Dip on a stack of cookies with title

Or a pie crust dipper.

Pecan PIE in a DIP.

You’re welcome. Again.

Overhead shot of pecan pie dip with title

Pecan Pie Dip

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Yield 6 cups of dip


  • 3 eggs
  • 1 cup dark corn syrup Karo
  • 1/3 cup granulated sugar
  • 1/4 cup butter melted
  • 1/8 teaspoon salt
  • 2 cups pecan halves
  • Assorted dippers: pie crust dippers shortbread cookies, or graham crackers


  • Preheat oven to 350F. 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.
Nutritional information not guaranteed to be accurate

Serve this with Brie and you’d have the perfect savory appetizer! (Ahem…)

Picture collage of pecan pie crust dip with title

Devil’s Food Cake Batter Dip

Devils food cake batter dip in a white bowl with title

Muddy Buddy Cheeseball

muddy buddy cheeseball on a plate with crackers and apple slices with title

Pecan Pie Fudge

Pecan Pie Fudge on parchment paper with title

Toffee Chocolate Pecan Pie

Toffee Chocolate Pecan Pie slice on white plate with title

Sweets from friends:
Pecan Pie Bread Pudding by Something Swanky
Pecan Pie Truffles by High Heels & Grills
Apple Pecan Pie Roll by Baked by Rachel

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Last Updated on February 2, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Hi!! I made your Pecan PIe Dip for Christmas and everyone LOVED IT!!
    My family discovered that dipping ‘Wheat Thins’ in the dip was delicious!!!! The salty and sweet together was wonderful!!!
    Next time I make I’ll be serving Wheat Thins!!!!
    Thank you for the recipe!!! =)

    1. What an amazing idea!!! And wheat thins are healthy so this dip is HEALTHY! 😉 (I wish!)

      Thanks so much!

  2. I agree, totally worth the 2 am wake up! This looks amazing. We don’t have kids, but my man has started checking to see if things have been adequately photographed before eating. =)

      1. You have saved me a nervous breakdown. :-). I’ve been trying like crazy to find how to cook pecan pie filling to fill unbaked tartlet shells. I’ve been entrusted to make 75+ tartlets for our annual Ladies Tea. It seems you awoke at 2 am just to save me. Thank you thank you thank you

  3. This.seriously.looks.amazing. I am trying to convince my boyfriend to run to grocery store now with me to get the ingredients. But it’s probably better I wait to make it until my Mom’s holiday party tomorrow.

    I can’t wait to eat this … sounds heavenly! Thanks so much for posting.

    PS: Do you have any ideas for a corn syrup sub? Honey maybe?

      1. Dorothy– Since I had been salivating over this recipe for days, I thankfully made it Christmas Eve for a party. It was a HUGE hit. Everyone was like, “Pecan pie as a dip? What?” and I was like, “Yes, I know. Amazing, huh?” Paid you kudos, of course. Ended up sticking with corn syrup for fear of screwing up the recipe. Thanks again!

        Here’s my post from Christmas Eve:

  4. This is amazing! Definitely trying it! I love pecan pie and love dips so this is the best of both worlds 🙂