Pecan Pie Dip with Sweet Cinnamon Dippers Indulge in this delightful twist on a classic dessert with a creamy pecan pie dip served alongside crispy, cinnamon-sugared pie crust dippers. Perfect for sharing at any gathering! Ingredients Pie Crust Dippers 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on box 2 tablespoons butter, melted Topping 4 tablespoons butter 1/2 cup packed brown sugar 1/2 cup heavy whipping cream 1/2 teaspoon vanilla 1/8 teaspoon salt 1 cup chopped pecans, toasted Dip 1 package (8 oz) cream cheese, softened 1/2 cup powdered sugar 1 cup Cool Whip frozen whipped topping, thawed Directions Step 1 Preheat the oven to 425°F. In a small bowl, combine granulated sugar and cinnamon, then set it aside. Step 2 Unroll the first pie crust onto a clean work surface and roll it into a 12-inch round. Use a 2 1/2- to 3-inch leaf or desired shape cookie cutter to cut out 15 leaves from the pie crust, rerolling the dough scraps as necessary. Repeat this process with the second pie crust. Step 3 Arrange the cut leaves 1 inch apart on ungreased large cookie sheets. Brush them with 2 tablespoons of melted butter and sprinkle with the sugar-cinnamon mixture. Step 4 Bake the dippers for 8 to 10 minutes or until they are golden brown. Allow them to cool for 2 minutes on the sheet before transferring to a cooling rack. Let them cool completely, about 10 minutes. Step 5 In a 2-quart saucepan, melt 4 tablespoons of butter over medium heat. Add the brown sugar and cook for 2 to 3 minutes, stirring frequently until the mixture bubbles and the sugar dissolves. Lower the heat and carefully stir in the heavy whipping cream, vanilla, and salt. Increase the heat back to medium and bring to a simmer, stirring frequently, then remove from heat. Stir in the toasted pecans and cool the mixture for 30 minutes. Step 6 In a large bowl, mix the softened cream cheese and powdered sugar. Beat with an electric mixer on medium speed until smooth. Fold in the thawed whipped topping until well combined. Spread this mixture into the bottom of a 9-inch pie plate and top with the cooled pecan mixture. Refrigerate for at least 30 minutes before serving. Enjoy with the pie crust dippers!
