Mini Chocolate-Pecan Pies

Name: Mini Chocolate-Pecan Pies
Total time: 2 h 45 min
Yield: Serves 12
Ingredients: 1 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts; All-purpose flour, for work surface; ¾ cup granulated sugar; ¾ cup dark corn syrup; ¼ cup packed light brown sugar; ¼ cup unsalted butter, melted; 1 ½ teaspoons vanilla extract; ¾ teaspoon kosher salt; 3 large eggs, beaten; 2 cups pecan halves, chopped; ¼ cup semisweet chocolate chips

1 Rating
1 Review

Serve these tiny treats for dessert or brunch.

By Southern Living Test Kitchen

Gallery

Read the full recipe after the video.

Recipe Summary

cool:

1 hr

total:

2 hrs 45 mins

active:

35 mins

Yield:

Serves 12

Skip to Recipe

Southerners love pie for Thanksgiving. We love it so much, there are usually two to three different types of pie on the dessert table for the holiday meal. Seasonal pies such as sweet potato pies, apple pies, pumpkin pies - they all look so good. If you can't decide which pie to taste this holiday season, we have an answer for you. Make a selection of mini pies and you can one (or two) of each. This mini pecan pie is the easiest way to achieve a pecan pie without the hassle of soggy or split bottom crusts and leaky syrup. These mini chocolate pecan pies can be served as a dessert after dinner or at a shower or brunch. Prep time is cut by using refrigerated piecrusts, but you can make your favorite pie crust recipe if you prefer to use homemade. These mini pies make great food gifts for teachers and neighbors, so make a double batch and give one away.

Directions

Step 1
Preheat oven to 350°F. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut piecrusts into 12 circles, rerolling scraps as needed. Press 1 circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides. Fold and crimp edges. Freeze 30 minutes.

Advertisement
Step 2
Meanwhile, whisk together granulated sugar, corn syrup, brown sugar, butter, vanilla, and salt in a large bowl until well combined. Whisk in eggs.
Step 3
Remove pan from freezer. Sprinkle pecans into piecrusts (about 2 tablespoons each). Carefully pour pie filling over pecans (about 3 tablespoons per piecrust).
Step 4
Bake pies in preheated oven until filling is set and crusts are golden brown, 24 to 28 minutes. Cool in pan on a wire rack 15 minutes. Using a small knife or offset spatula, remove pies from pan. Transfer to a wire rack; cool completely, about 1 hour.
Step 5
Place chocolate in a microwavable bowl; microwave on HIGH until melted, about 1 minute, stirring every 30 seconds. Drizzle melted chocolate over pies. Serve, or let chocolate cool completely.

Sort by: Newest

Newest Oldest

kaymack

11/27/2020

Tips:

1. Make sure you have a 5" round cookie cutter (or a small bowl with a 5" diameter) before you begin - 5" is not a standard cookie cutter size..

2. You need 1 1/2 packages (i.e., three individual crusts) to yield 12 mini crusts - the recipe states the correct quantity, but at first glance I read it as 1 package of (14.1 or 15 oz) refrigerated pie crusts.

3. It was tricky at first to get the 5" rounds into the muffin tin. I ended up cutting a small wedge out of the circle before pressing it into the tin. (Next time I will watch the video as I put the crusts into the tin - I still think it is harder than it looks .)

3. I was running short on time so I melted 1/3 C of chocolate chips with the corn syrup, and let the mixture cool, then I proceeded with making the filling according to the recipe. I think a bit of flaky sea salt sprinkled on top of each pie would have been a great addition to my chocolate version - will try that next time.

4. I was surprised that the pies were relatively easy to remove from the tins after cooling for the initial 15 minutes (think it is really important to spray the muffin tin with non-stick spray as called for in the recipe).for before It was tricky at first to get the 5" rounds into the muffin tin. I ended up cutting a small wedge out of the circle before pressing it into the tin. (Next time I will watch the video as I put the crusts into the tin - I still think it is harder than it looks in the video.)

Everyone really liked these and this will go in my "keeper" file. The 4 stars is because of the time and effort required, but I would recommend this recipe to anyone who likes pecan pie and enjoys baking! Kathleen from Michigan

Back to Mini Chocolate-Pecan Pies

All Reviews for Mini Chocolate-Pecan Pies

- of Reviews

The Best New Haircuts to Try in 2022

How To Season A Cast-Iron Skillet

50 Thoughtful Messages for a Meaningful Thank You Note

Mini Chocolate-Pecan Pies

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Mini Chocolate-Pecan Pies

Account

More

Mini Chocolate-Pecan Pies

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Mini Chocolate-Pecan Pies