With the addition of chocolate chips, this chocolate pecan pie is prepared similarly to a classic pecan pie. Every piece of the pie becomes rich and chocolaty as the chips melt while baking. At our family’s Thanksgiving meal, it is always the first dessert to disappear! Serve with whipped cream or vanilla ice cream.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch danish |
Ingredients
- cooking spray
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 (8 ounce) packages refrigerated crescent roll dough, divided
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 1 (20 ounce) can apple pie filling
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with cooking spray. Mix brown sugar and cinnamon together; set aside.
- Unroll one can of crescent roll dough and pat together on the bottom of the prepared baking dish.
- Beat cream cheese, white sugar, and vanilla together until smooth. Spread over the dough. Layer the apple filling over the cream cheese layer. Top with second package of crescent roll dough, patting the seams together. Drizzle butter on top and sprinkle with cinnamon-sugar.
- Bake in the preheated oven until golden and bubbly, 40 to 45 minutes.
Nutrition Facts
| Calories | 461 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 428 mg |
| Sugars | 20 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Delish! I added half a cup of apple butter to the canned apple filling.