Mini Chocolate Pecan Pies

 Mini Chocolate Pecan Pies

Cook's Notes: These mini chocolate pecan pies may be small, but they're big on flavor, perfect for the finale of your holiday meal. These pies can be made ahead or if baked a day ahead, refrigerate covered lightly with foil and warm a bit before serving. One pie crust makes 5 mini pie circles. Double the filling if using 2 pie crusts.  

Ingredients:

• 1 box 1 pie crusts-2 pie crusts come in a box

• All-purpose flour for the work surface
• 3/4 cup granulated sugar
• 3/4 dark corn syrup
• 1/4 cup brown sugar
• 1/4 cup melted butter
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon fine salt
• 3 large eggs beaten
• 2 cups finely chopped pecans
• 1/3 cup semi-sweet chips

Directions:

• Work with only one pie crust at a time. Keep the other one refrigerated until needed.
• Lightly grease a standard muffin pan.
• Sprinkle flour on a large sheet of wax paper. Roll out the crust lightly.

• Using a 5-inch biscuit cutter or glass close to that measurement, cut out 4 circles.
• Reroll scraps to get a fifth circle. 

• Press each circle into a standard muffin tin well, flattening any bunches of dough along sides and crimp edges. Freeze tin 30 minutes. 
  

• Preheat oven to 350 degrees. 
• In a large bowl, whisk together granulated sugar, corn syrup, brown sugar, butter, vanilla, and salt. Add in beaten eggs. 
• Remove pan from freezer. Sprinkle 3 tablespoons of pecans into each pie crust. Carefully pour pie filling over the pecans, about 1/4 cup per pie. 
• Bake until the pie is set, about 28-30 minutes. Remove the tin and place it on the wire cooling rack. After 15 minutes, remove each pie from tin and place it directly on a cooling rack. 
• Add chips with 1 tablespoon cream. Mix and microwave until a drizzling consistency. Drizzle over mini pie. 

• Top mini pie with whipped cream.

Another mini pie idea to consider: Cranberry Pear Crumble 

https://sockfairies.blogspot.com/2020/11/cranberry-pear-crumble-mini-pies.html