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Mini Chocolate Pecan Pies

Delightful bite-sized pies with a rich chocolate filling and crunchy pecan topping, all wrapped in a flaky crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 piece pre-made pie crust store-bought or homemade
For the Filling
  • ½ cup semi-sweet chocolate chips can substitute with dark chocolate chips
  • ½ cup light corn syrup
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped can experiment with different nuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Roll out the pie crust and use a cookie cutter or a cup to cut out circles that fit into a muffin tin.
  3. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring in between until smooth.
  4. In a separate bowl, combine the corn syrup, granulated sugar, eggs, and vanilla extract. Mix well until blended.
  5. Stir the melted chocolate into the filling mixture.
  6. Fold in the chopped pecans until evenly distributed.
  7. Place the prepared pie crusts into the muffin tin and fill each crust with the chocolate-pecan mixture, filling about ¾ full.
Baking
  1. Bake the mini pies in the preheated oven for 15-18 minutes or until the filling is set.
  2. Allow the pies to cool for a few minutes before carefully removing them from the muffin tins.
  3. Enjoy warm or store for later!

Notes

These pies pair wonderfully with whipped cream, chocolate sauce, or vanilla ice cream. Refrigerate in an airtight container for up to a week. For longer storage, freeze wrapped tightly for up to three months.