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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
I’m so glad you got awakened in the wee hours of the morning for this recipe. Super yummy!!! Thanks so much!!
Thank you Crystal!
Pecan pie is my favorite! This dip is heaven and I would only need a spoon to eat it! 🙂
Yum! I would only expect this deliciousness from you, Dorothy, queen of crust! Looks delicious!
You had me at Pecan Pie. In a dip.
OMG! I’m glad this wasn’t around the house when I was there. I never know when to stop with dip and you know this is one of my favorite pies!
It’s in my freezer. I’ll bring it out at Christmas. Bring some sweat pants. 🙂
I thought the pecan pie fudge totally blew my mind, but now….KABOOM. My mind just exploded.
Wow, this looks incredible. May have to make a few modifications on my party food list for next week.
LOL! Thanks Shannon!
I would have absolutely no willpower with this one!
I didn’t. I picked at it ALL day and then froze it. But I still know it’s there…
What a gloriously decadent dip! I need this.
Thanks Ashley!
Dorothy, I love you. You are not alone in your 2 am recipe inspiration — I had my idea for a Candy Bar Cheesecake come to me in a dream, complete with me wandering around the grocery store looking for 4 candy bars and 3 blocks of cream cheese! Crustless pies are my absolute favorite, mainly because the filling is always my favorite part. (I know, I know… You’re crazy for crust, which probably makes my statement blasphemy!) But the crust dippers are genius!
LOL! I thought about the blasphemy when I posted this! 🙂
But you still included the crust dippers, so it wasn’t blasphemy at all! 🙂
This is perfect! I just found out that I have celiac, so going gluten-free is not a trend for me; it’s essential. I’d love to make this for the holidays (I know, they’re a long way away) but am trying to come up with other “scooper” ideas.
Amy, it sounds like you have more recipes for no-crust pies. Can you share them with me?
That pecan pie dip looks amazing!
Thank you!
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