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.

Carolyn Casner, November 2020


Recipe Summary test

20 mins
35 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

272 calories; fat 20g; cholesterol 26mg; sodium 199mg; carbohydrates 21g; dietary fiber 1g; protein 4g; sugars 10g; niacin equivalents 1mg; saturated fat 7g; vitamin a iu 292IU.