Apple Pecan Pie Dip
This apple pecan pie dip layers a fluffy, sweet cream cheese base with gooey maple pecan pie topping on one side and cinnamon apple pie topping on the other. Serve it with graham crackers, apple slices, or baked pie crust crackers.
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.
Tried this recipe?Let us know how it was!