Crazy for Crust

Pecan Pie Dip

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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!

Pecan Pie Dip | crazyforcrust.com

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.

Pecan Pie Dip | crazyforcrust.com

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.

Pecan Pie Dip | crazyforcrust.com

Or a pie crust dipper.

Pecan PIE in a DIP.

You’re welcome. Again.

Servings: 6 cups of dip

Pecan Pie Dip

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F. Spray a 9” or a 9.5” pie plate with cooking spray.
  2. Lay 2 cups pecan halves in the bottom of the pie plate.
  3. 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.
  4. Bake for about 35 minutes, until the center is only slightly jiggly when pan is gently shaken. Cool slightly before serving.
  5. 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.
  6. To make the dippers: cut 2" circles of pie crust, sprinkle each with a pinch of sugar and bake until golden, 14-18 minutes.

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

My favorite dip - a hot Pecan Pie Dip! It's a pecan pie recipe without the crust. Serve the crust or cookies for dippers for the perfect party appetizer.

Devil’s Food Cake Batter Dip

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Muddy Buddy Cheeseball

 

muddy buddy cheeseball 1 words

Pecan Pie Fudge

 

Pecan Pie Fudge (2 of 7)w

Toffee Chocolate Pecan Pie

Toffee Chocolate Pecan Pie (1 of 5)w

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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81 comments

  1. That pecan pie dip looks amazing!

  2. 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! 🙂

    • 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?

  3. What a gloriously decadent dip! I need this.

  4. I would have absolutely no willpower with this one!

  5. 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.

  6. 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!

  7. You had me at Pecan Pie. In a dip.

  8. Yum! I would only expect this deliciousness from you, Dorothy, queen of crust! Looks delicious!

  9. Pecan pie is my favorite! This dip is heaven and I would only need a spoon to eat it! 🙂

  10. I’m so glad you got awakened in the wee hours of the morning for this recipe. Super yummy!!! Thanks so much!!

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