Mini Chocolate Pecan Pies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 mini pies
  • 1 recipe double crust pie dough
  • 3/4 cup chopped pecans
  • 36 cup pecan halves
  • 3/4 cup semisweet chocolate chips
  • 3 eggs, beaten
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1/3 cup dark corn syrup
  • 2 tablespoons Kahlúa or other coffee liqueur
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  1. Preheat the oven to 325º F.
  2. Divide the dough into 12 equal pieces and roll into balls. Press each ball in the bottom and around the sides of each muffin cup. Work the dough all the way to the top of the muffin cup.
  3. In the bottom of each muffin cup, add 1 tablespoon chocolate chips and 1 tablespoon chopped pecans, then arrange 3 pecan halves on top of each.
  4. In a mixing bowl, whisk together the eggs, granulated sugar, brown sugar, corn syrup, Kahlúa, vanilla, and salt. Pour the filling over the pecans, making sure all of the pecans are coated in the mixture.
  5. Bake for about 45 minutes, until the filling is set and the crusts are golden. Remove from the oven and cool in the pan for at least 30 minutes. Remove them gently with a plastic knife. Keep pies in the refrigerator for up to 3 days.
More Information

muffin tin, 12 cup regular size
medium bowl

Reciipe Notes

To freeze the pies, chill them first, then wrap each one thoroughly with two layers of plastic wrap. Put them into a freezer bag. They will keep for up to 2 months.
Recipe by Andrea Meyers at