Pecan Pie Dip with Crunchy Pie Crust Dippers
Ingredients
- 2 tablespoons butter
- 1 tablespoon neutral oil, such as grapeseed or avocado
- ½ cup packed light brown sugar
- ¼ cup heavy cream
- ¼ cup water
- 2 teaspoons cornstarch
- 1 ½ teaspoons vanilla extract, divided
- ⅛ teaspoon salt
- ⅔ cup pecan halves, toasted (see Tip) and coarsely chopped
- 1 (8 ounce) package reduced-fat cream cheese, at room temperature
- ¼ cup low-fat plain yogurt
- 1 9-inch refrigerated pie crust, at room temperature
- Cinnamon for sprinkling
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