I think I love the idea of pecan pie more than the actual thing. I’m a super picky eater and I have some issues with texture. Sometimes I’m even a little wary of my mom’s family-famous recipe. I absolutely love the flavors of pecan pie though – so what’s a picky, sort-of-pecan-pie lover to do? Put a twist on it, of course!
This version of the classic still has all of that delicious pecan pie flavor, but it’s baked inside a crescent roll with butterscotch chips instead. These are super quick and come together in less than 30 minutes. Served warm, they’re the perfect dessert with a scoop of ice cream. Cooled, they’re great for on-the-go. I’d even consider these for breakfast! I could eat them all day.
First, preheat your oven to 350°F and line a cookie sheet with cooking parchment paper. Prepare your pie filling next by mixing your brown sugar, pecans, heavy whipping cream and vanilla in a bowl.
Unroll your crescent rolls (you can also use the reduced-fat rolls if you’d like) and separate into eight triangles. Scoop about 1 1/2 to 2 teaspoons of the pie filling onto the wide end of each triangle and sprinkle with butterscotch chips.
Carefully roll up each triangle, wide end first.
Place each crescent roll onto a baking sheet. Pinch the ends to seal.
Once you have all eight rolls ready to go, bake them for 10-12 minutes or until they’re golden brown.
There you have it! The new way to eat pecan pie. Everyone will rave about these, I promise you. Enjoy!