Description
These Mini Chocolate Pecan Pies are delightful bite-sized treats combining a flaky pie crust with a rich, gooey filling of molasses, chocolate, pecans, and a hint of bourbon. Perfect for parties or dessert platters, they bake quickly and deliver a luscious, nutty, and chocolatey flavor in each mini pie.
Ingredients
Pie Crust
- 1 standard sized pie crust
Filling
- ½ cup superfine granulated sugar (or caster sugar)
- ½ cup light brown muscovado sugar (firmly packed)
- 3 tbsp all purpose flour (or plain flour)
- ½ cup molasses (or dark treacle)
- ¼ cup unsalted butter (melted)
- 3 eggs
- 2 tbsp bourbon
- 4 oz dark chocolate chips (or solid chocolate, finely chopped)
- 1 cup pecans (roughly chopped)
- ½ cup sweetened shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C/155°C Fan) to ensure it’s at the right temperature for baking the mini pies evenly.
- Prepare Pie Crust Shells: Cut the pie crust dough into 12 equal pieces. On a lightly floured surface, roll each piece into a circle approximately 4 inches in diameter and about ⅙ inch thick. Gently press these mini pie shells into the holes of a 12-hole muffin tin. Once formed, chill the pie shells in the refrigerator while you prepare the filling.
- Mix Dry Ingredients: In a large bowl, whisk together the superfine granulated sugar, light brown muscovado sugar, and all-purpose flour thoroughly to blend the dry components.
- Add Wet Ingredients: Add molasses, melted butter, eggs, and bourbon to the dry mixture and whisk well until fully combined into a smooth filling.
- Incorporate Mix-ins: Stir in the shredded coconut, dark chocolate chips, and roughly chopped pecans evenly throughout the filling.
- Fill Pie Shells: Spoon the filling into the chilled mini pie shells, filling each up to the top of the crust. Avoid overfilling beyond the crust edges to prevent leaking and sticking during baking. You might have a small amount of leftover filling if the crusts are lower than the muffin holes.
- Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, until the filling is set and slightly puffed.
- Cool and Remove: Remove the pies from the oven and allow them to cool in the tin until they can be handled safely. Then gently pop out each mini pie and transfer to a wire rack to cool completely before serving.
Notes
- Use superfine sugar for a smoother filling texture—caster sugar works well as a substitute.
- Chilling the pie crust shells before filling helps maintain their shape during baking.
- If you prefer a boozy flavor, you may add a little more bourbon, but be cautious as too much liquid can affect filling set.
- Dark chocolate chips or finely chopped solid chocolate both work; choose your preference for chocolate intensity.
- Ensure not to overfill the mini pies to avoid spilling or sticking in the muffin tin.
- Store leftover pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
