Instructions
Mini Chocolate Pecan Pie Crust
Step 1
Preheat oven to 350 F. Grease 16 cups of 2 - 12 cup muffin tins.
Step 2
Roll out each dough piece on a work surface. Using a round cutter, cut 8 rounds of 4-inches in diameter per pie dough.
Step 3
Place each dough round, fluting the edges, into the prepared muffin tins. Chill dough until ready to fill.
Mini Chocolate Pecan Pie Filling
Step 1
In covered small saucepot over low heat or double boiler, melt butter and chocolate together just until chocolate softens.
Step 2
Gently stir. Set aside.
Step 3
In a mixing bowl whisk all remaining ingredients together, except pecans, until well blended. Whisk in melted butter and chocolate mixture; then, stir in pecans.
Step 4
Fill each muffin tin with a scant ¼ cup of filling.
Step 5
Bake 25 minutes or until crust is golden and center of the filling puffs up and is bubbly.
Cane Syrup
Step 1
In a medium saucepot over medium-high heat, whisk all ingredients together until sugar dissolves and mixture comes to a boil.
Step 2
Reduce heat to medium and boil, without stirring, for 20 minutes or until syrup thickens and reaches 230 Fº on a candy thermometer.
Step 3
Remove pot from heat and cool to room temperature. Transfer syrup into a mason jar or other container with a tight-fitting lid.
Step 4
Syrup can be made up to 1 week in advance and held at room temperature until ready to use.
Chef's Tip
Our cane syrup is a great replacement for corn syrup for many recipes that call for light corn syrup. Syrup will continue to thicken as it cools and should resemble corn syrup when done.
