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This Pecan Pie Dip takes a classic pecan pie, removes the crust, and then serves it as a dip! Basically it’s a Crustless Pecan Pie that I just wanted to eat with a spoon straight from the pan … but you can also use cookies as dippers.
Crustless Pecan Pie
Do you not like pie crust? Or do you need a fun dip on the side? This recipe works perfect for both situations! Not only is it delicious, but it is gluten free as well! It is a pecan pie, minus the crust that you can eat with a spoon or dip some fun sides into! For instance, I love to dip shortbread cookies into this recipe to bring back in some elements of a pie crust. This being said, you can dip anything you want into the pecan pie dip: like a spoon!
Ingredients Needed
- Eggs: Eggs give pecan pie filling it’s custard-like texture.
- Dark Corn Syrup: I love using the Karo brand. Dark corn syrup is traditional in pecan pie, but light may be substituted.
- Butter: You’ll want your butter melted.
- Pecan Halves: Halves look prettier but chopped pecans are easier for dipping – do what you prefer.
- Assorted dippers: Pie crust dippers, shortbread cookies, or graham crackers or whatever you like.
How to make The Best Pecan Pie Dip
- 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.
Expert Tips
- Make sure it is cooled a bit before serving!
- Tapping the pan on the counter will raise the pecans to the top before baking!
- To make pie crust dippers: cut 2″ circles of pie crust, sprinkle each with a pinch of sugar and bake until golden, 14-18 minutes.
FAQs
You know it is done when the center is slightly jiggly when the pan is gently shaken.
Crustless Pecan Pie Dip Recipe
Ingredients
- 3 large eggs
- 1 cup (237ml) dark corn syrup (light may be substituted)
- ⅓ cup (67g) granulated sugar
- ¼ cup (57g) butter melted
- ⅛ teaspoon salt
- 2 cups (240g) pecan halves
- Assorted dippers: pie crust dippers shortbread cookies, or graham crackers
Instructions
- 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.
Recipe Notes
- 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.
Whhhaaat?!? This is a crazy good idea. A fuss free version of pie. Dips are way more fun anyways!
They totally are. 🙂
YUM! What a great idea.
Thanks Stephanie!
You might be a food blogger if you wake up early just so you can comment and socialize before you head out to begin the work day. That’s totally me right now. This is a genius idea. I’m so glad you woke up a 2am.–totally worth it. Pinned.
LOL, yes. It’s 6:30 am and that’s what I’m about to do!
What?!?!?!?! My mind is blown and I will be eating this way too often. So excited to try this.
Thanks Aubrey!
It’s official, you’re a genius.
Thank you!! 🙂
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