These Mini Chocolate Pecan Pies are a dream come true for the holidays! Sweet chocolate morsels are the perfect addition to traditional pecan pie and everybody loves this mini version!
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Nothing shouts the holidays quite like pie, am I right? My favorite holiday pie is pecan pie. I have always been a HUGE nut lover and pecans are one of my favorites. Crunchy, sweet, and perfectly nutty, pecan pies are definitely the way to go this holiday season.
As much as I enjoy a traditional pecan pie, I’m a total sucker for anything mini. I think mini pecan pies are absolutely perfect for large groups and parties and really are the perfect size. I will be honest when I say that the crust of the pie is my least favorite part. I’m all about the filling…usually.
The crust on these mini pies is made out of butter, cream cheese and flour resulting in an out-of-this-world crust experience that leaves me craving just one more bite. After mixing up the crust, I form it into a log and it goes in the fridge while I’m whipping up the filling. Once the log has firmed up a bit, it’s easy to slice off pieces and fill the muffin tin.
The filling is scooped in and topped with a pecan half. I think it makes these mini pies even more adorable. I added chocolate chips to my favorite pecan pie filling for a little extra sweetness and surprise. Pecans go so well with chocolate!
Out of the oven and into my mouth, er, onto the serving platter. These mini pies allow your guests to enjoy more than just one type of dessert without feeling guilty.
Now I’ve got a request for YOU!
As an Ambassador for Challenge butter I am excited to be partnering with Challenge and UNICEF this holiday season. Challenge Butter and UNICEF have joined forces to address and build awareness of the childhood malnutrition crisis – which results in the unnecessary loss of nearly three million young lives a year – through a Pinterest campaign. From today until December 31, 2014, Challenge will donate a meal to UNICEF for every recipe pinned from this “Pin a Recipe, Feed a Child” Pinterest board. They have committed to 75, 000 meals so please, head on over and get pinning!
If you would like to donate directly, go HERE and thank you!
I don’t think giving back this season will get any easier than pinning a few amazing recipes so I implore you to pin to your heart’s content and invite your friends and family to do the same. Battling hunger has never been so easy…or delicious!
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- ½ cup Challenge butter
- 3 oz cream cheese
- 1 cup + 2 Tbls all-purpose flour
- ¼ tsp salt
- ½ cup brown sugar
- ¼ cup light or dark corn syrup
- 1 egg
- 1 Tbls butter, melted
- ¼ tsp salt
- ½ tsp vanilla extract
- ¾ cup chopped pecans + 12 pecan halves
- ½ cup semi-sweet chocolate chips
- Cream butter and cream cheese together.
- Mix in flour and salt until dough forms.
- Place dough on plastic wrap and form a log shape.
- Wrap in plastic wrap and place in refrigerator.
- Combine brown sugar, corn syrup, egg, and butter in a large mixing bowl and beat until well combined.
- Mix in salt and vanilla.
- Stir in chopped pecans and chocolate chips.
- Preheat oven to 350 degrees.
- Spray muffin tin with cooking spray.
- Remove crust from refrigerator. Cut the log in half, and then each half into halves again so you have four sections. Slice each section into three equal parts so you have a total of 12 individual crusts.
- Press crusts into muffin tin working crust up the side of each well.
- Divide filling mixture evenly among the twelve pies. Top with a pecan half.
- Bake for 30 minutes or until crusts are golden brown.
- Let cool for at least ten minutes before removing from pan. Slide a knife down the outside of a pie and lift gently to remove.
More delicious recipes to enjoy this holiday season:
White Chocolate Cranberry Fudge
For all pie recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Disclaimer: As an Ambassador for Challenge, I was provided product and compensation for this post by Challenge Butter, but all opinions are, as always 100% my own. I LOVE Challenge Butter!
Andrea says
There’s to much crust and left over filling for 12 minis. Not sure if this is going to work. There in the oven so we’ll see…..
Trish - Mom On Timeout says
If you had leftovers, make more! Also, cupcake tins come in all different sizes so that is totally understandable 🙂
Ivory says
This looks so freaking yummy, that at 10:56pm, my mouth is watering for this dish. You so rock!
Cheryl says
Could Bourbon be added to this pie,? If yes, how much? Luuks like total yum!
Ivory says
These look amazing, can’t wait to make some.
Melanie Monson says
Do you happen to know nutritional value for these cute little pies?
Trish - Mom On Timeout says
I sure don’t Melanie but you could google “nutritional calculator” and probably figure it out.
Lori says
Thanks, I will be adding chocolate chips to my recipe next time. Also, a tip… your life will change for the better. Pampered Chef makes a wooden tool to stamp the dough into those mini cupcake pans. Will cut your time and frustration in half!
Trish - Mom On Timeout says
Thanks Lori! I have a Pampered Chef consultant as a friend – I will definitely ask here about that tool!
jia says
These look amazing!!
i want to bake them for a party but wont have time that day !
can these be made the night before? would the crust still be crisp the next day or become soggy?
also should i store them in fridge or outside?
n should they be reheated in the microwave before serving?
m sorry so many questions :/
Trish - Mom On Timeout says
You can bake them in advance and no, the crust won’t get soggy. Just store them in an airtight container at room temperature. They can be served at room temperature too, no need to reheat. Hope that helps!
Mikaela K says
Could I make the crust and then leave it for several hours/overnight and then make the pies the next morning? I want to make these for my neighbors tomorrow for the Pi Day of the Century!
Trish - Mom On Timeout says
Absolutely! And I too am excited for Pi Day tomorrow! I’ve got an amazing Key Lime Pie I’ll be posting 🙂