Pecan Pie Dip with Crunchy Pie-Crust Dippers

Name: Pecan Pie Dip with Crunchy Pie-Crust Dippers
Total time: 35 min
Ingredients: 2 tablespoons butter; 1 tablespoon neutral oil, such as grapeseed or avocado; 0.5 cup packed light brown sugar; .25 cup heavy cream; 0.25 cup water; 2 teaspoons cornstarch; 1.5 teaspoons vanilla extract, divided; 0.125 teaspoon salt; 0.66666666666 cup pecan halves, toasted (see Tip) and coarsely chopped; 1 (8 ounce) package reduced-fat cream cheese, at room temperature; 0.25 cup low-fat plain yogurt; 1 9-inch refrigerated pie crust, at room temperature; Cinnamon for sprinkling

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This creamy and subtly sweet dessert is perfect for pecan pie lovers who don't want to go through the hassle of making an actual pie. Serve it with sliced apples and pears to complement the pie-dough dippers.

By

Carolyn Casner

Published on November 4, 2020

Pecan Pie Dip with Crunchy Pie-Crust Dippers

Active Time:

20 mins

Total Time:

35 mins

Servings:

10

Nutrition Profile:

Egg Free Soy-Free Vegetarian

Ingredients

2 tablespoons butter
1 tablespoon neutral oil, such as grapeseed or avocado
½ cup packed light brown sugar
¼ cup heavy cream
¼ cup water
2 teaspoons cornstarch
1 ½ teaspoons vanilla extract, divided
⅛ teaspoon salt
⅔ cup pecan halves, toasted (see Tip) and coarsely chopped
1 (8 ounce) package reduced-fat cream cheese, at room temperature
¼ cup low-fat plain yogurt
1 9-inch refrigerated pie crust, at room temperature
Cinnamon for sprinkling

Directions

Preheat oven to 425°F.
Heat butter and oil in a small saucepan over medium heat until the butter is melted. Add brown sugar; stir until incorporated. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Whisk cream, water, cornstarch, 1 teaspoon vanilla and salt together in a measuring cup. Carefully pour into the saucepan, whisking frequently until bubbling and thickened, 2 to 3 minutes. Remove from heat and stir in pecans. Let cool for at least 30 minutes.
Whisk cream cheese, yogurt and the remaining 1/2 teaspoon vanilla together in a small bowl.
Unroll the prepared pie crust onto a clean cutting board. Cut into 20 rectangles (about 1 1/2-by-3 1/2 inches). Transfer to a large sheet pan and sprinkle with cinnamon. Bake until lightly browned, 8 to 10 minutes.
To serve, place the cream cheese mixture in a shallow bowl. Pour the pecan mixture over the top. Serve with the pie-crust dippers.

Tips

Tip: Toasting nuts deepens the flavor and gives them a crisp, delightful crunch. To toast nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool.