Mini Chocolate Pecan Pies- These mini pies are a scaled down version of the classic pie with the delicious addition of chocolate! They are delicious, easy to make and totally portable.
- Pie crust dough
- Chocolate chips
- Corn syrup
- Brown sugar
- Neutral tasting oil
I used a premade refrigerated pie crust. If you wish, you can use your favorite homemade pie crust for these pies. You will need a crust that is equivalent to a 9 inch pie.
I used a light corn syrup, but, dark will also work.
I’ve mentioned it several times before, but, I do like to use dark chocolate chips in my desserts. Which, is what I used for these. However, semi sweet and milk chocolate will also work. It just depends on your chocolate preference.
Neutral Tasting Oil
You will only need a teaspoon of this for melting the chocolate topping. If desired, you can use butter or shortening.
Pie Sizes and Quantity
I used a 3 inch round cookie cutter and was able to get 10 mini pies from 1 pie crust. I rolled out the flat crust, cut out the rounds, then, collected the “scraps” and rolled out the dough again. To fit into a well of a standard size muffin tin, you will need a round cutter that is at least 3 inches in size.
Can I Use a Mini Muffin Pan?
Yes. However, you will need to cut back your baking time by a few minutes and make your dough circles smaller in size.
Keep any leftovers in a covered container in the refrigerator. They are best eaten within 2-3 days.
Can I Freeze These?
Yes. Be sure to bake and cool your mini pies completely first. Then, seal the pie in plastic wrap or foil…anything that will keep it air tight. To reheat, first, unwrap your pies from any packaging. Then, let them come to room temperature in the refrigerator. Finally, reheat in a low heat (325-350 degrees) oven for 10-15 minutes or until heated thoroughly.
- Pie crust dough for a 9 inch pie
- 2 TBSP butter
- 1/3 cup chocolate chips
- 2 eggs
- 1/2 cup brown sugar
- 1/3 cup corn syrup
- dash of salt
- 1 tsp vanilla
- 1 cup pecans halves
- 1/4 cup chocolate chips, melted
- 1 tsp canola oil
- Preheat oven to 350 degrees. Grease a 12 count muffin pan.
- Roll out pie crust. Using a 3-4 inch round cutter, cut out 8-10 rounds in the dough.
- Place each crust round in the wells of the muffin pan. Pressing the sides and bottom of the crust to fit the well. Refrigerate the pie crusts while you are making the filling.
- In a saucepan over low heat, melt the butter and 1/3 cup chocolate chips until smooth. Remove from heat and set aside.
- In a mixing bowl, mix together eggs, brown sugar, corn syrup, salt and vanilla until fully combined. Then, add in melted chocolate and mix well. Stir in pecans.
- Divide the mixture evenly into the chilled pie crusts. Be sure not to over fill the crusts. If you have leftover filling, refrigerate for additional pies.
- Bake for 20-25 minutes or until the crust is lightly brown and the filling is a bit bubbly.
- Let the pies cool for about an hour. Then, drizzle with chocolate topping.
- To Make topping: Melt 1/4 cup of chocolate chips with oil until smooth. Drizzle on top of cooled pies.
- Let the chocolate set before serving.
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Amount Per Serving: Calories: 358Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 43mgSodium: 177mgCarbohydrates: 42gFiber: 2gSugar: 25gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate