Easy Pecan Pie Dip with Pie Crust Dippers
Pie Crust Dippers
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 tablespoons butter, melted
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
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 cup Cool Whip frozen whipped topping, thawed
Heat oven to 425°F. In small bowl, mix granulated sugar and cinnamon. Set aside.
Unroll first pie crust on work surface; roll into 12-inch round. Using 2 1/2- to 3-inch leaf or desired shape cookie cutter, cut 15 leaves from pie crust, rerolling dough scraps if needed. Repeat rolling and cutting with second pie crust.
Place leaves 1 inch apart onto ungreased large cookie sheets. Brush with 2 tablespoons melted butter. Sprinkle with sugar-cinnamon mixture.
Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
In 2-quart saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar; cook 2 to 3 minutes, stirring frequently, until mixture is bubbling and sugar dissolves. Reduce heat to low; carefully stir in whipping cream, vanilla and salt. Increase heat to medium; heat to simmering, stirring frequently; remove from heat. Stir in pecans; cool mixture 30 minutes.
In large bowl, mix cream cheese and powdered sugar. Beat with electric mixer on medium speed until smooth. Beat in whipped topping until mixed well. Spread into bottom of 9-inch pie plate; top with cooled pecan mixture. Refrigerate at least 30 minutes before serving. Serve with pie crust dippers.
Recipe found on pillsbury.com