Food and Recipes Recipes Mini Chocolate-Pecan Pies 4.0 (1) 1 Review Serve these tiny treats for dessert or brunch. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on August 16, 2021 Print Share Share Tweet Pin Email Active Time: 35 mins Cool Time: 1 hrs Total Time: 2 hrs 45 mins Yield: 12 serves 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 pie crusts, 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. 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 teaspoon vanilla extract ¾ teaspoon kosher salt 3 large eggs, beaten 2 cups pecan halves, chopped ¼ cup semisweet chocolate chips Directions 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. Meanwhile, whisk together granulated sugar, corn syrup, brown sugar, butter, vanilla, and salt in a large bowl until well combined. Whisk in eggs. Remove pan from freezer. Sprinkle pecans into piecrusts (about 2 tablespoons each). Carefully pour pie filling over pecans (about 3 tablespoons per piecrust). 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. 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. David Malosh; Prop Styling: Robyn Glaser; Food Styling: Maggie Ruggiero Print