This apple pecan pie dip is two of the best fall pies in one easy dish you can scoop with a cracker. A fluffy, sweet cream cheese base gets topped with gooey maple pecan pie filling on one side and warm cinnamon apple pie filling on the other, so everyone gets to pick their favorite (or go for both). It is basically an apple pie dip and a pecan pie dip sharing a pie plate, and this apple pecan pie dip is the dessert everyone hovers around at Thanksgiving. No rolling out crust, no oven needed for the dip itself, and it comes together in about 35 minutes.
Why You’ll Love This Pecan Pie Dip
- You get two pies in one dish. The pecan side is rich, gooey, and maple-y, and the apple side is bright, tart, and cinnamon-sweet.
- There is no baking required for the dip. Both toppings cook on the stovetop in a small saucepan, which leaves your oven free for everything else on a holiday.
- It feeds a crowd and travels well. Set it out with a big pile of dippers and let everyone dig in. It is perfect for Thanksgiving, Friendsgiving, or any fall party.
- The cream cheese base is light and fluffy, almost like a no-bake cheesecake filling, so it is the perfect creamy contrast to the sticky toppings.
Ingredients Needed To Make Apple Pecan Pie Dip
The Cream Cheese Base
Cream cheese and powdered sugar beat together until smooth, then cold heavy whipping cream and vanilla get whipped in until light and fluffy. You can use 1 cup of Cool Whip in place of the heavy cream if that is what you have.
The Pecan Pie Topping
Brown sugar, maple syrup, halved pecans, butter, an egg, and vanilla. The egg is what thickens it into a true pecan pie filling as it boils on the stove.
The Apple Pie Topping
Two diced Granny Smith apples cooked down with butter, brown sugar, cinnamon, and vanilla. Granny Smiths hold their shape and their tartness balances out all the sweetness. A little cornstarch mixed with water thickens it at the end.
For Dipping
Graham crackers, fresh apple slices, or baked pie crust crackers made from a premade pie dough brushed with egg wash. Use one or set out all three.
Can I use Cool Whip instead of heavy cream?
Yes, swap the 1/2 cup heavy whipping cream for 1 cup of Cool Whip. Beat the cream cheese, powdered sugar, and vanilla until smooth first, then gently fold in the Cool Whip so the base stays light and fluffy. It is a great shortcut if you do not have a mixer handy for whipping the cream.
How to Make Apple Pecan Pie Dip
Step 1: Make the Cream Cheese Base
In a stand mixer or with a hand mixer, beat the cream cheese and powdered sugar until smooth and well combined. Add the cold heavy whipping cream and vanilla and mix until light and fluffy. Spread it into a 9-inch pie dish and pop it in the fridge while you make the toppings.
Step 2: Cook the Pecan Pie Topping
In a small saucepan, stir together the brown sugar, maple syrup, pecans, butter, egg, and vanilla until combined. Place it over the heat and bring it to a rolling boil, stirring often so it does not burn. It will start to thicken after 4 to 5 minutes. Remove it from the heat.
Step 3: Cook the Apple Pie Topping
In another small saucepan, combine the diced apples, butter, brown sugar, cinnamon, and vanilla. Cook for about 7 minutes, until the apples are softened and the syrup is bubbling. Stir the cornstarch together with 2 tablespoons of water, pour it into the apples, and keep cooking for about 5 more minutes until the filling thickens.
Step 4: Assemble the Dip
Let both toppings cool slightly so they do not melt the cream cheese layer. Spoon the pecan pie topping over one half of the cream cheese base and the apple pie topping over the other half.
Step 5: Bake the Pie Crust Crackers (Optional)
Preheat the oven to 350 degrees. Cut a premade pie dough into similar-sized pieces and place them on a baking sheet. Brush with egg wash and bake for 15 to 20 minutes, or until golden brown. Serve the dip with the pie crust crackers, graham crackers, and apple slices.
Variations
- Use Cool Whip: fold in 1 cup of Cool Whip in place of the heavy whipping cream for an even easier base.
- Go all pecan or all apple: double the topping you love most and skip the other for a full pecan pie dip or apple pie dip.
- Swap the apples: Honeycrisp or Pink Lady apples make a sweeter apple side if you are not a fan of tart Granny Smiths.
- Use walnuts: chopped walnuts work in place of pecans in the pecan pie topping.
- Add a caramel drizzle: finish the whole thing with a drizzle of caramel sauce and a pinch of flaky sea salt.
- Make mini cups: layer the base and toppings into small cups for individual servings at a party.
- Have fun with the crackers: use small leaf or pumpkin cookie cutters on the pie dough for a festive table.
Storing and Make-Ahead Tips
Store leftover dip covered tightly in the fridge for up to 3 days. You can make the cream cheese base up to a day ahead and keep it chilled, then cook the toppings and add them shortly before serving so they look glossy and fresh. Keep the pie crust crackers in an airtight container at room temperature so they stay crisp. Since this dip has a cream cheese base, do not leave it out at room temperature for more than 2 hours.
What to Serve With Apple Pecan Pie Dip
Graham crackers, crisp apple slices, and baked pie crust crackers are the classic dippers, but cinnamon pita chips, vanilla wafers, shortbread cookies, and pretzel crisps are all great too. Set the dip in the middle of a board and surround it with a mix of dippers so everyone can build their perfect bite.
Looking for more fall desserts? Try this Peach Cornbread Cobbler, or if you need another crowd-pleasing dip for the party, check out this Baked Feta Dip.
Is pecan pie dip served warm or cold?
Pecan pie dip is served cool with slightly warm toppings. The cream cheese base is chilled, and the pecan and apple pie toppings are cooled just enough so they do not melt the base. It is also delicious fully chilled straight from the fridge.
Can I make apple pecan pie dip ahead of time?
Yes, you can make the cream cheese base up to a day ahead. Keep it covered in the fridge, then make the toppings, let them cool slightly, and spoon them on right before serving. The finished dip also keeps in the fridge for up to 3 days.
Apple Pecan Pie Dip
Ingredients
Cream Cheese Base
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream cold (or 1 cup Cool Whip)
Pecan Pie Topping
- 1/2 cup brown sugar
- 1/3 cup maple syrup
- 1 cup halved pecans
- 2 tablespoons butter
- 1 egg
- 1 teaspoon vanilla extract
Apple Pie Topping
- 2 medium Granny Smith apples diced
- 3 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
For Serving
- graham crackers, apple slices, or baked pie crust crackers
Pie Crust Crackers (Optional)
- 1 premade pie dough
- 1 egg beaten, for egg wash
Instructions
- In a stand mixer or with a hand mixer, combine the cream cheese and powdered sugar until smooth and well incorporated. Add in the cold heavy whipping cream and vanilla, and mix until light and fluffy. Transfer to a 9-inch pie dish and place in the fridge.
- In a small saucepan, combine the ingredients for the pecan pie topping. Mix until combined, then place on the stove and bring to a rolling boil, mixing often to avoid burning. The filling will begin to thicken after 4-5 minutes. Remove from heat.
- In a small saucepan, combine the ingredients for the apple pie topping, except the cornstarch and water. Cook for 7 minutes, until the apples are softened and the syrup is boiling. Mix together the cornstarch with 2 tablespoons of water, pour into the apple pie filling, and continue cooking for 5 minutes until the filling thickens.
- Allow the fillings to slightly cool, then pour the pecan filling down one half of the cream cheese base and the apple pie filling down the other.
- Serve with graham crackers, apple slices, or pie crust crackers.
Pie Crust Crackers
- Preheat oven to 350 degrees. Cut premade pie dough into similar sizes. Place on a baking sheet, brush with egg wash, and bake for 15-20 minutes, or until golden brown.
Notes
- Cool Whip option: use 1 cup Cool Whip in place of the heavy whipping cream. Gently fold it into the cream cheese mixture instead of whipping.
- Let the toppings cool slightly before spooning them over the base so they do not melt the cream cheese layer.
- Do not leave the dip out at room temperature for more than 2 hours. Store leftovers covered in the fridge.
