Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell.com, November 2020


Recipe Summary

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

2 dippers & about 3 Tbsp. dip
100 calories; protein 2.7g; carbohydrates 12.9g; dietary fiber 0g; soluble fiber 0g; insoluble fiber 0g; sugars 11.3g; monosaccharides 0.3g; disaccharides 10.4g; other carbs 1.7g; fat 4.1g; saturated fat 2.6g; mono fat 1.2g; poly fat 0.1g; trans fatty acid 0g; cholesterol 13.1mg; water 20.2g; ash 0.2g; vitamin a iu 157.4IU; vitamin a re 43.8RE; vitamin a carotenoid 1.8RE; vitamin a retinol 42RE; vitamin a carotene 10.3mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0.1mg; vitamin b3 niacin 0.1mg; niacin equivalents 0.1mg; vitamin b6 0mg; vitamin b12 0.2mcg; vitamin c 0mg; vitamin e alpha equivalents 0mg; vitamin e iu 0.1IU; vitamin e mg 0mg; folate 4.9mcg; vitamin k 0.4mcg; pantothenic acid 0.1mg; calcium 45.9mg; copper 0mg; iron 0.5mg; magnesium 3.9mg; manganese 0mg; phosphorus 42.5mg; potassium 67.9mg; selenium 1.2mcg; sodium 74.7mg; zinc 0.2mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 0g; 180 stearic 0g; 161 palmitol 0g; 181 oleic 0g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0g; 183 linolenic 0g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0.1g; omega 6 fatty acid 0.1g; alcohol 0.2g; caffeine 0mg; pyramid fat 0; exchange other carbs 0; energy 47.3kcal; thiamin 0mg; riboflavin 0mg; pyramid milk 0; exchange fat 0; biotin 0.2mcg; boron 2.8mg; fluoride 0.7mg; iodine 2.2mcg; molybdenum 0.3mcg; alanine 0g; arginine 0g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; exchange milk 0; aspartic acid 0g; glutamic acid 0.1g.