Mini Chocolate Chip Pecan Pies

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.

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.

Print Recipe

Mini Chocolate Chip Pecan Pies

These mini Chocolate Chip Pecan Pies are fabulous and will make any holiday dessert spread look fantastic and fun.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Dessert, Pie

Cuisine: American

Servings: 12 -14

Author: Hayley Parker, The Domestic Rebel

Ingredients

• 1 pkg refrigerated pie crusts at room temperature
• 1/2 cup dark corn syrup
• 1/2 cup sugar
• 1 egg
• 1 Tbsp butter melted
• 1 tsp vanilla extract
• 3/4 cup chopped pecans
• 1/2 cup chocolate chips
• 12-14 pecan halves optional, for garnish

Instructions

• 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