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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.

pecan dip in a clear bowl with a bunch of pecans on top.


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.

Click to see the recipe card below for full ingredients & instructions!

process shot of pecan pie dip.
process shot of pecan pie dip.
process shot of pecan pie dip.

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.
stacked crust cookies with pecan dip on top.

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

How do you know when pecan pie is done baking?

You know it is done when the center is slightly jiggly when the pan is gently shaken. 

pecan dip in a clear bowl with a bunch of pecans on top.

Crustless Pecan Pie Dip Recipe

5 from 11 votes
This is an easy pecan pie recipe without a crust – use it as a dip or spoon it over ice cream!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 12 servings
Serving Size 1 serving
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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
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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.

Recipe Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 116mg | Potassium: 99mg | Fiber: 2g | Sugar: 28g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 11 votes (11 ratings without comment)

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81 Comments

  1. This.seriously.looks.amazing. I am trying to convince my boyfriend to run to grocery store now with me to get the ingredients. But it’s probably better I wait to make it until my Mom’s holiday party tomorrow.

    I can’t wait to eat this … sounds heavenly! Thanks so much for posting.

    PS: Do you have any ideas for a corn syrup sub? Honey maybe?

    Reply

      1. Dorothy– Since I had been salivating over this recipe for days, I thankfully made it Christmas Eve for a party. It was a HUGE hit. Everyone was like, “Pecan pie as a dip? What?” and I was like, “Yes, I know. Amazing, huh?” Paid you kudos, of course. Ended up sticking with corn syrup for fear of screwing up the recipe. Thanks again!

        Here’s my post from Christmas Eve:
        http://www.coffeewithkate.com/2013/12/26/merry-merry-day-after-christmas-recap/

  2. This is amazing! Definitely trying it! I love pecan pie and love dips so this is the best of both worlds 🙂

    Reply