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pecan dip in a clear bowl with a bunch of pecans on top.
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5 from 11 votes

Crustless Pecan Pie Dip Recipe

This is an easy pecan pie recipe without a crust - use it as a dip or spoon it over ice cream!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 268kcal
Author: Dorothy Kern
Cost: $8


  • 3 large eggs
  • 1 cup (237ml) dark corn syrup (light may be substituted)
  • cup (67g) granulated sugar
  • ¼ cup (57g) butter melted
  • teaspoon salt
  • 2 cups (240g) pecan halves
  • Assorted dippers: pie crust dippers shortbread cookies, or graham crackers


  • 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.


  • 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.


Serving: 1serving | Calories: 268kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 116mg | Potassium: 99mg | Fiber: 2g | Sugar: 28g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg