Imported from the web

No-Bake Pecan Pie Dip

Name: No-Bake Pecan Pie Dip
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz cream cheese (Amount not stated in the transcript; estimated as one standard container.); 0.5 container Cool Whip (Half a container; container size was not stated. Estimated from a standard 8-oz tub.); powdered sugar (Amount not stated; estimated at 1/2 cup.); brown sugar (Amount not stated; estimated at 1 cup packed.); butter (Cubed; amount not stated and estimated at 1/2 cup.); 0.333 cup light corn syrup (The transcript sounds like “third cup of hay roe”; interpreted as one-third cup of Karo/corn syrup.); pecans (Amount not stated; estimated at 1 cup chopped.); salt (A pinch.); 1 tbsp vanilla extract; 1 egg

Recipe by 👉 👉 👉 👉 Facebook

Imported by Jennifer MacMillan on SeeMeCook

A creamy, cheesecake-like dip topped with a warm pecan pie-inspired mixture of brown sugar, butter, corn syrup, vanilla, egg, and pecans. The creamy base is chilled before the glossy pecan topping is spooned over it.

8 servings30 minAmerican

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Ingredients

8 oz cream cheese (Amount not stated in the transcript; estimated as one standard container.)
0.5 container Cool Whip (Half a container; container size was not stated. Estimated from a standard 8-oz tub.)
powdered sugar (Amount not stated; estimated at 1/2 cup.)
brown sugar (Amount not stated; estimated at 1 cup packed.)
butter (Cubed; amount not stated and estimated at 1/2 cup.)
0.333 cup light corn syrup (The transcript sounds like “third cup of hay roe”; interpreted as one-third cup of Karo/corn syrup.)
pecans (Amount not stated; estimated at 1 cup chopped.)
salt (A pinch.)
1 tbsp vanilla extract
1 egg

Steps

1
Add the cream cheese, half a container of Cool Whip, and the powdered sugar to a mixing bowl. Blend until smooth and well combined; this forms the creamy dip base.
2
Transfer the blended cream cheese mixture to the bottom of a pie plate or another serving dish, spreading it into an even layer.
3
Refrigerate the creamy base while preparing the topping.
4
Place the brown sugar and cubed butter in a saucepan.
5
Add the corn syrup, pecans, pinch of salt, vanilla, and egg to the saucepan.
6
Stir the topping mixture together, then bring it to a boil. The transcript does not specify the heat level or boiling time.
7
Pour the warm pecan mixture over the chilled creamy base. Serve the pecan pie dip in the pie plate or serving dish.

Notes

Several quantities were not audible or stated in the supplied source, including the amount of cream cheese, powdered sugar, brown sugar, butter, and pecans; those amounts are estimates and should be verified against the original creator's recipe. The transcript also appears to say “third cup of hay roe,” interpreted here as one-third cup of Karo/light corn syrup. No exact refrigeration time, boiling time, or serving accompaniment was provided.