Forget slicing a messy pie; this recipe for Mini Chocolate Pecan Pies creates perfect, individual-sized treats with a tender crust and gooey, chocolate-pecan filling. After years of tweaking in my own kitchen, this version became my go-to for holiday gatherings because they’re incredibly easy to serve and always the first dessert to disappear.
You’ll love this specific recipe because it swaps a standard flaky crust for a rich, buttery base that melts in your mouth like a cookie. Inside, the filling strikes a perfect balance between sweet and salty, packed with toasted pecans and glorious pockets of melted chocolate. These Mini Chocolate Pecan Pies are a truly decadent, yet surprisingly simple, experience.
Ingredients
For the Tender Pie Crusts
- ¾ cup (75g) confectioners sugar
- 2 ⅔ cup (375g) cake flour
- Pinch of salt
- ¾ cup unsalted butter (170g), cubed and cold
- 3 egg yolks
- 1 ½ Tablespoon cold water
For the Gooey Chocolate Pecan Filling
- 4 tablespoons butter
- 3 ounces chopped semi-sweet chocolate
- ½ cup light OR dark Corn Syrup
- 3 eggs, lightly whisked
- ½ cup light brown sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 2 cups coarsely chopped pecans (160g)
How to Make Mini Chocolate Pecan Pies
Step 1: Prepare the Crust Dough
In a food processor, pulse the flour, confectioners sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks and water, then stream this into the processor, stopping just as the dough forms a ball. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes to relax the gluten.
Step 2: Form the Mini Shells
Preheat your oven to (). On a floured surface, roll the chilled dough to ⅛-inch thickness. Use a 3-inch round cutter to cut circles and gently press them into a mini muffin tin. Freeze the tray for 10 minutes to prevent the crusts from shrinking during baking.
Step 3: Mix the Filling
In a saucepan over low heat, melt the butter, then remove from heat and stir in the chopped chocolate until smooth. In a separate bowl, whisk the corn syrup, eggs, brown sugar, cocoa powder, salt, and vanilla. Slowly whisk in the warm chocolate mixture until combined, then stir in the chopped pecans.
Step 4: Assemble and Bake
Spoon the filling into the chilled, unbaked shells, filling them about three-quarters full. Bake for 20-25 minutes, or until the crust is golden and the center has a slight jiggle.
Step 5: Cool Before Serving
Let the mini pies cool in the tin for 15-20 minutes. This step is crucial, as it allows the filling to fully set. Then, transfer them to a wire rack to cool completely.
My Best Mini Chocolate Pecan Pies Tips
Toast Your Pecans
Toasting the pecans for 5-7 minutes deepens their nutty flavor. It’s a small step that makes a huge impact on the final taste.
Don’t Skip the Kosher Salt
Kosher salt is essential for balancing the sweetness in this recipe. It elevates the chocolate notes and prevents the pies from tasting one-dimensionally sweet.
Trust the Jiggle Test
The pies are done when the center has a slight, gelatin-like wobble. They will continue to set as they cool, ensuring a perfectly gooey texture.
Variations of Mini Chocolate Pecan Pies
For a few fun variations, try drizzling the cooled pies with salted caramel sauce for an extra decadent touch. You could also add a pinch of cinnamon and a tiny dash of cayenne pepper to the filling for a warm, spicy kick. For a brighter note, mix in one teaspoon of fresh orange zest with the vanilla to introduce a lovely citrus accent that pairs beautifully with chocolate.
FAQs
How do I store these mini pies?
Store them in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days.
Can I prepare this recipe ahead of time?
Yes, this is a great make-ahead dessert. You can bake them completely 1-2 days in advance and store them in the fridge.
Can I use a regular muffin tin?
Certainly. Use a standard 12-cup tin with larger dough circles (about 4.5 inches) and increase the baking time to 25-30 minutes.
Why did my filling turn out runny?
A runny filling is usually a sign of underbaking. Be sure to bake until the center is mostly set and let the pies cool completely, as they set up significantly as they cool.
Mini Chocolate Pecan Pies
- Total Time: 1 hour 10 minutes
- Yield: 24 mini pies 1x
- Diet: Vegetarian
Description
Forget the messy slice these Mini Chocolate Pecan Pies are the perfect individual dessert! This recipe features a uniquely tender, buttery crust that melts in your mouth like a shortbread cookie. Inside, a gooey, decadent filling balances rich semi-sweet chocolate with toasted pecans for a sweet and salty treat that’s guaranteed to be the star of any holiday gathering or dessert table.
Ingredients
For the Tender Pie Crusts
¾ cup (75g) confectioners sugar
2 ⅔ cup (375g) cake flour
Pinch of salt
¾ cup (170g) unsalted butter, cubed and cold
3 egg yolks
1 ½ Tablespoon cold water
For the Gooey Chocolate Pecan Filling
4 tablespoons butter
3 ounces chopped semi-sweet chocolate
½ cup light OR dark Corn Syrup
3 eggs, lightly whisked
½ cup light brown sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon kosher salt
1 tablespoon pure vanilla extract
2 cups (160g) coarsely chopped pecans
Instructions
Prepare the Crust Dough
In a food processor, pulse the flour, confectioners sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks and water, then stream this into the processor, stopping just as the dough forms a ball. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
Form the Mini Shells
Preheat your oven to 350°F (175°C). On a floured surface, roll the chilled dough to ⅛-inch thickness. Use a 3-inch round cutter to cut out circles and gently press them into a mini muffin tin. Freeze the tray for 10 minutes to help prevent the crusts from shrinking during baking.
Mix the Filling
In a saucepan over low heat, melt the butter. Remove the pan from the heat and stir in the chopped chocolate until it is completely melted and smooth. In a separate bowl, whisk together the corn syrup, eggs, brown sugar, cocoa powder, salt, and vanilla. Slowly whisk in the warm chocolate mixture until combined, then stir in the chopped pecans.
Assemble and Bake
Spoon the filling into the chilled, unbaked shells, filling them about three-quarters full to avoid spillage. Bake for 20-25 minutes, or until the crust is golden and the center has a slight jiggle.
Cool Before Serving
Allow the mini pies to cool in the muffin tin for 15-20 minutes. This is a crucial step that allows the filling to set properly. After they have firmed up slightly, carefully transfer them to a wire rack to cool completely.
Notes
Toast the Pecans: For a deeper, nuttier flavor, spread the pecans on a baking sheet and toast them at 350°F (175°C) for 5-7 minutes before chopping them.
Don’t Overfill: Fill the shells only about three-quarters full. The filling will puff up slightly during baking and you want to prevent it from overflowing.
The Jiggle Test: The pies are perfectly baked when the edges are set but the center still has a slight, gelatin-like wobble. They will continue to firm up as they cool.
Storage: Store the mini pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 mini pie
- Calories: 245
- Sugar: 18
- Sodium: 80
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 9
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 65
Keywords: Mini Chocolate Pecan Pies, individual pecan pies, mini desserts, holiday baking, pecan tarts, chocolate pecan recipe, bite-sized desserts, southern desserts
