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!
PIN IT NOW!
Mini Chocolate Pecan Pies
Ingredients
Crust
- 1/2 cup Challenge butter
- 3 oz cream cheese
- 1 cup all purpose flour
- 2 tbsp all purpose flour
- 1/4 tsp salt
Pecan Filling
- 1/2 cup brown sugar
- 1/4 cup light or dark corn syrup
- 1 egg
- 1 tbsp butter melted
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3/4 cup chopped pecans
- 24 pecans halved
- 1/2 cup semi-sweet chocolate chips
Instructions
Crust
- 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.
Filling
- 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.
Nutrition
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!
Suzanne G says
So… Just to clarify, this recipe makes 12 of the regular 2 3/4″ diameter muffin-sized pies? Not the mini ones that are about 1 3/4″ diameter… Sorry to be so dense! If so, do you think it would work if I used the smaller ones (and got 24 out of the recipe)? Do you have any idea how long they’d need to bake that way? I am hoping to make these for about 40 people, but they can absolutely be “bite-sized.” There will be lots of other desserts, so I don’t want people to think they’re too big. I’m trying to figure out how many batches I need to make! Thanks for any suggestions you can give me! They look so delicious!
Trish - Mom On Timeout says
Correct Suzanne. I would cut the time in half and then kind of watch it closely from there. You may need more pie crust too. Good luck!
Krazy Kook says
Make the mini Pecan Pies tonight, and used dark chocolate chips to cut down on sweetness.. Amazing!! I will use this recipe over and over!! Thank you for such a awesome dessert!!
Trish - Mom On Timeout says
Oh these pies are one of my favorites! I like the idea of dark chocolate – so smart!
Natalie says
How long should they be good for? I wanted to include them in some cookie tins I’m putting together. Thank you!
Trish - Mom On Timeout says
Probably 2-3 days Natalie. I wouldn’t make them way too far in advance. Thanks!
Natalie says
Okey dokey. Thank you!
Trish - Mom On Timeout says
You’re so welcome Natalie 🙂
Marilyn says
These are so yummy! We featured them at The Project Stash! Stop by and get your featured button! We can’t wait to see what you link up this week! 🙂
Lisa | Mummy Made.It says
So the fact that these are mini means I can eat twice as much…doesn’t it???
Trish - Mom On Timeout says
But of course!
nibbles by nic says
WE LOVED these fantastic (adorable pies) at Munching Mondays Trish and will be featuring them this week. Thanks so much for stopping by and can’t wait to see you again xoxo Nic (Happy Nibbles!)
Trish - Mom On Timeout says
That’s so wonderful! Thank you!
Steph says
How could I adjust the recipe to make a regular size pie instead of the mini’s? Does the crust make 1 or 2 regular and is the filling for 1 or 2? How would it effect cooking time? I’ve never made pecan pie before- but I’m so excited!
Trish - Mom On Timeout says
I really don’t know Stephanie. This recipe is specifically for the mini pies. It would require less crust and a longer cooking time but for the filling, I don’t know.
Angela says
Trying this out for Thanksgiving this year, does it matter if the butter is salted or unsalted? Can’t wait to make ’em, thanks for the recipe!
Trish - Mom On Timeout says
I use unsalted Angela!
Baking Tuts says
These look delightful! My mouth is watering just looking at the pictures. Great job!
Trish - Mom On Timeout says
Thank you so much!
Marcy says
Did you use regular muffin pans or mini muffin pans? Thanks! This is exactly what I was looking for.
Trish - Mom On Timeout says
I used a regular muffin pan Marcy – enjoy!
Cathy says
Mini pecan pies are among my fave fall treats, but I never thought to add chocolate, genius! Love it!
Saying hello from pin it Thursday! PINNED because it’s awesome! 🙂
Cathy
Trish - Mom On Timeout says
Thanks so much Cathy!
Jocelyn@Brucrewlife says
I adore everything about these delish little pies! Chocolate plus pecan equals a happy me! 😉 Pinned!
Trish - Mom On Timeout says
Same here Jocelyn 🙂 Thanks for the pin!
Moon says
We really don’t like corn syrup that much…. Could that be substituted for say maple syrup?
Trish - Mom On Timeout says
Definitely worth a shot! I haven’t tried it myself but would love to know how it turns out for you 🙂
Sommer @ASpicyPerspective says
Yummy little bites! Love this recipe!
Trish - Mom On Timeout says
Thanks so much Sommer!
Amy@theidearoom says
So adorable and delicious looking. Perfect portions but, I wouldn’t be able to eat just one!
Trish - Mom On Timeout says
Hehe! That’s definitely the tricky part Amy 🙂