8 oz. Cream Cheese, softened
4 oz. Whipped Cream (1/2 tub Cool Whip)
1 cup Powdered Sugar
3/4 cup Pecans, chopped (plus more for topping)
1/2 cup Brown Sugar
1/3 cup Light Corn Syrup
3 Tablespoons Unsalted Butter, cubed
1/2 teaspoon Vanilla Extract
1/4 teaspoon Salt
In a small saucepan, add pecans, brown sugar, light corn syrup, butter, egg, vanilla extract, and salt. Cook over medium heat until it begins to simmer, stirring frequently to avoid burning. Continue to cook until it has thickened, about 3-5 minutes. NOTE: the filling will continue to thicken as it cools...so, don't worry if it seems a little too thin. Cooking too long will make it too thick, which is worse in my opinion.
Remove from heat and cool to room temperature.
In a medium-sized bowl, whip together softened cream cheese, whipped cream, and powdered sugar with a hand mixer, about 5 minutes.
Spread out the cream cheese mixture in an 8" x 8" serving dish.
top with cooled pecan pie topping and more chopped pecans on top.
Refrigerate for at least 30 minutes (up to 2 days) before serving.
Set out at room temperature for an hour or so before serving. Serve with pie crust cookies (brush with an egg wash and then sprinkle cinnamon and sugar over pie crusts that you have cut out into shapes and bake until puffy and golden brown), apple sliced, grapes, shortbread cookies, graham crackers, gingersnaps, pretzels, etc!
Calories per Serving