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Servings: 6 cups of dip

Pecan Pie 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


  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.