Go Back
+ servings
Overhead shot of pecan pie dip with title
Print Recipe
No ratings yet

Pecan Pie Dip

Servings: 6 cups of dip
Author: Dorothy Kern


  • 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.