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Pecan Pie Dip

Creamy cheesecake-style dip topped with buttery brown-sugar toasted pecans.
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Ingredients
  

Cream Cheese Layer

  • 8 oz cream cheese softened
  • 1/2 c light brown sugar packed
  • 1/2 c sour cream
  • 1 tsp vanilla
  • pinch of kosher salt

Pecan Pie Topping

  • 4 tbsp salted butter
  • 3/4 c light brown sugar packed
  • 1/3 c heavy whipping cream
  • 2 tbsp maple syrup
  • 1 tbsp light corn syrup
  • 1 tsp vanilla
  • 1/2 tsp kosher salt
  • 1 1/2 c chopped pecans toasted

Instructions
 

  • Start by toasting pecans at 350 degrees for 6-8 minutes on a dry sheet pan. Once cool enough to work with, chop them to your desired size.
  • Melt butter in a pan over medium-low heat. Once melted add the brown sugar, heavy cream, maple syrup, light corn syrup and salt. Stir gently until the brown sugar has fully dissolved and the sauce is smooth.
  • When the mixture reaches its first bubbles, set a timer for a minute. Do not vigorously boil or cook until thick. The sauce will thicken as it cools.
  • Remove the pan from the heat and stir in the salt and vanilla followed by the chopped pecans.
  • Let rest for 15 minutes.
  • For the cream cheese layer beat softened cream cheese (must be soft or you'll get lumps) with the powdered sugar until smooth.
  • Add the sour cream, vanilla and salt and continue beating until the mixture has no lumps.
  • Spread in the bottom of a pie plate and place in the refrigerator while you make the pecan topping.
  • Pour the pecan pie mixture over the cream cheese layer and serve with apple slices and pretzel chips.