Pecan Pie Dip

By The Southern Lady Cooks

Ingredients

8 ounces of cream cheese (softened)
8 ounces of whipped topping (cool whip)
1 cup of powdered sugar
1 cup of pecans (chopped (divided))
1/2 cup of brown sugar
1/3 cup of maple syrup
3 tablespoons of butter
1 egg (whipped)
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
Pretzels

Prep Time10mins
Cook Time5mins
Servings10

Instructions

In a medium-sized bowl whip together softened cream cheese, powdered sugar and cool whip. In a 9X9 pie plate, spread the whipped mixture and put in the fridge.

In a saucepan on the stove, add all of the pecan pie topping (only 3/4th cup of the pecans) and cook over medium heat until simmer, continuing to stir until the filling has started to thicken. About 3-5 minutes. The mixture will continue to thicken when it cools.

Let sit until it's room temperature. Top the cream cheese mixture with the pecan topping and extra pecans, and let chill for at least 2 hours in the fridge. I think it's even better the next day. Serve with pretzels.