🍰 Pecan Pie Dip 🥧

A delectable treat that bridges the gap between dessert and dip, perfect for any gathering!

🍽️ Ingredients 🍽️

- 🧈 3 tablespoons unsalted butter, cubed
- 🥚 1 egg
- 🧂 teaspoon salt
- 🧀 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 4 ounces whipped cream or Cool Whip
- 🥄 cup pecans, halves, chopped plus more for topping
- 🥄 cup brown sugar
- 🥄 cup light corn syrup
- teaspoon vanilla extract

🧑‍🍳 Directions 🧑‍🍳

1. Start by preparing the pecan pie topping. In a small saucepan, mix the chopped pecans, brown sugar, light corn syrup, cubed butter, egg, vanilla extract, and salt.
2. Heat the mixture over medium heat, stirring continuously until it starts to bubble and boil.
3. Reduce the heat to a medium-low and continue stirring frequently until the filling thickens, approximately 3-5 minutes. Be cautious to not overcook; remove from heat once thickened.
4. Allow the pecan pie filling to cool to a warm temperature, ensuring it's not too hot or cold to prevent melting the cheesecake layer upon assembly.
5. In a separate mixing bowl, whip the softened cream cheese with powdered sugar until fluffy, about 3-5 minutes using a whisk or stand mixer.
6. Gently fold in the whipped cream until it's completely integrated.
7. Spread the cream cheese mixture into an 8x8 inch or similar-sized serving dish.
8. Once the pecan pie mixture has cooled, layer it over the cream cheese base. Sprinkle additional chopped pecans on top for garnish.
9. Refrigerate the dish for at least 30 minutes, or up to 2 days before serving.

🍎 Nutritional Information 🍎

Each serving approximately contains:
- Calories: 320
- Carbohydrates: 35g
- Proteins: 4g
- Fats: 18g

💡 Tips and Tricks 💡

- For a lighter version, substitute full-fat cream cheese with a low-fat option and use a light whipped topping.
- If you prefer a crunchier texture, toast the pecans lightly before adding them to the topping.

⏳ Preparation time 🕒

Preparation time: 25 minutes | Cooling time: 30 minutes | Serving: Serves 8-10