Serve it with sliced apples and pears to complement the pie-dough dippers.
Heat butter and oil in a small saucepan over medium heat until the butter is melted.
Add brown sugar; stir until incorporated.
Cook, stirring, until the sugar is dissolved and the mixture is bubbling.
Whisk cream, water, cornstarch, 1 teaspoon vanilla and salt together in a measuring cup.
Carefully pour into the saucepan, whisking frequently until bubbling and thickened, 2 to 3 minutes.
Remove from heat and stir in pecans.
Let cool for at least 30 minutes.
Whisk cream cheese, yogurt and the remaining 1/2 teaspoon vanilla together in a small bowl.
Unroll the prepared pie crust onto a clean cutting board.
Cut into 20 rectangles (about 1 1/2-by-3 1/2 inches).
Transfer to a large sheet pan and sprinkle with cinnamon.
Bake until lightly browned, 8 to 10 minutes.
To serve, place the cream cheese mixture in a shallow bowl.
Pour the pecan mixture over the top.
Serve with the pie-crust dippers.
Tips
Tip: Toasting nuts deepens the flavor and gives them a crisp, delightful crunch.
Transfer to a small bowl or plate to cool.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
