This dip is divine. And here's why I believe that to be true...there is NO pie crust. I am not a big fan of pie crust and it's really why I'm not a big pie eater. I love pumpkin pie, but I'll only eat to where the filling meets the outer edge of the crust. Even good pie crusts...are still crusts. That being said, this pecan pie dip is just the filling and it's wonderful. Mine got a little overdone, so I would say to watch it at around 25 minutes and make sure it doesn't get overly browned around the edges. It still turned out to be quite delicious. We ate ours on New Year's Eve last year with Nilla Wafers - yum!
What you need:
- 3 eggs
- 1 cup dark corn syrup
- 1/3 cup sugar
- 1/4 cup butter, melted
- Pinch of salt
- 2 cups pecan halves
- Dipping food: shortbread cookies, graham cracker sticks, etc.
- In a greased 9-inch pie pan, pour pecan halves on the bottom.
- In a bowl, whisk eggs, corn syrup, sugar, butter, and salt together.
- Pour mixture into pie pan and tap to bring some pecans to the top.
- Bake at 350* for 35 minutes or until the center is just a little jiggly. Cool slightly before serving with dippers!
Recipe from Crazy For Crust
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