Mini Chocolate-Pecan Pies

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