Pecan Pie Dip

This Pecan Pie Dip takes a classic pecan pie, removes the crust, and then serves it as a dip! Basically it’s a Crustless Pecan Pie that I just wanted to eat with a spoon straight from the pan … but you can also use cookies as dippers.

Do you not like pie crust? Or do you need a fun dip on the side? This recipe works perfect for both situations! Not only is it delicious, but it is gluten free as well! It is a pecan pie, minus the crust that you can eat with a spoon or dip some fun sides into! For instance, I love to dip shortbread cookies into this recipe to bring back in some elements of a pie crust. This being said, you can dip anything you want into the pecan pie dip: like a spoon!

• 3 large eggs
• 1 cup (237ml) dark corn syrup (light may be substituted)
• ⅓ cup (67g) granulated sugar
• ¼ cup (57g) butter melted
• ⅛ teaspoon salt
• 2 cups (240g) pecan halves