If you’re looking for a delicious Thanksgiving end-cap, this is your dessert!
Buttery, flaky crust. Gooey pecan pie filling studded with crunchy pecans and a special ingredient: chocolate chips! These bad boys are AWESOME.
But don’t overfill them like I did the first time. Major fail, people. Learn from my mistakes: chiseling caked-on pecan pie filling from a muffin tin is not my favorite pasttime, believe it or not. I mean, I can think of a couple other things I’d rather be doing.
Before these, I hadn’t made pecan pie before except for these bars. I was worried about the corn syrupy/sugar mixture and it not setting up properly in a giant pie. That, and other irrational pie-making fears. Mini pies help quell those fears because they’re perfectly poppable and not as dramatic as a large pie.
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Or maybe I’m overthinking this a bit too much. Dramatic pies? What am I even talking about anymore?
But wait – before you leave and chalk it up to my insanity, stay for the pie recipe. I promise you, it’s worth it!
These little beauties couldn’t be easier to whip up, have a gooey interior that’s so quintessential for a pecan pie recipe, and would make any holiday dessert spread look fantastic and fun. If you want an extra chocolate dosage, drizzle some melted chocolate chips over the top for a finishing touch. Voila! Easy, delicious, and non-dramatic.
- 1 pkg refrigerated pie crusts, at room temperature
- ½ cup dark corn syrup
- ½ cup sugar
- 1 egg
- 1 Tbsp butter, melted
- 1 tsp vanilla extract
- ¾ cup chopped pecans
- ½ cup chocolate chips
- 12-14 pecan halves, optional, for garnish
- Preheat oven to 350 degrees F. Spray a 12-cavity muffin tin with cooking spray liberally. Set aside.
- Unroll the refrigerated pie crusts and, using a 3" cookie cutter, cut circles from the dough. Gently stretch the dough a little, then push down and up the sides in each muffin cup. Repeat with remaining muffin cups.
- Meanwhile, in a large bowl, whisk together the corn syrup, sugar, egg, butter and vanilla until combined. Stir in the chopped pecans and chocolate chips until combined.
- Portion Tablespoons of the filling among each pie crust, careful not to over-fill. You may have extra filling, so make more pies with another pie tin. Top each filled cup with a pecan half.
- Bake for approx. 25-30 minutes or until pies are bubbly and crust is golden brown. Cool for about 5 minutes in the pan, then gently remove with a knife or spoon and place on a wire rack to cool completely.
Gooey, chewy, crisp and chocolaty, these Mini Chocolate Chip Pecan Pies are one for the books! Who knew chocolate chips could perk up a classic Thanksgiving pie so awesomely!?
Have a sweet day!
xo, Hayley
Julie @ Julie's Eats & Treats says
I made my first pecan pie last year and I seriously have been craving it ever since. Before that I turned my nose up at them. What was I thinking? These look delectable!
thedomesticrebel says
Thanks so much, Julie! I used to think I hated pecan pie, but now I love it! People change 🙂
CakeSpy says
YES on so many levels. A small change that makes a big difference. Hmm, they look exactly the size of my mouth. 🙂
Nicole says
I have never triedpecan pies with chocolate. I think I need to!!!
thedomesticrebel says
Yes you do! Thanks Nicole!