Mini Chocolate Pecan Pies

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These miniature pastries, sweetened with delicious C&H® Dark Brown Sugar, are a chocolatey twist on pecan pie and a chocoholic’s perfect fall-season treat.

Prep Time
20
minutes
Cook Time
20-25
minutes
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Servings
16 mini pies
Mini Chocolate Pecan Pies
  • 1 box (2 pie crusts) Refrigerated pie dough, store bought
  • 4 tablespoons Unsalted butter
  • 2 ounces unsweetened chocolate
  • 3 Large eggs
  • 3/4 cup C&H® Dark Brown Sugar, packed
  • 2/3 cup homemade cane syrup (see recipe)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups pecan pieces
For the Cane Syrup
  • 2 cups C&H® Granulated Sugar
  • 2/3 cup water
  • ¼ teaspoon cream of tartar
  • 2 teaspoons lemon juice
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.

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