Angel Girl’s Bite-Sized Chocolate Pecan Pies

Angel Girl’s Bite-Sized Chocolate Pecan Pies

Angel Girl attended her very first cooking school this summer – she LOVED it!!  This is one of the many recipes she learned, and it has quickly become a family favorite.  The ground pecans in crust are the perfect touch, and the chocolate is the perfect compliment to the sweet pecan filling.  It’s just all around perfect.  I particularly like to serve eat them with a dollop of Ready Whip sprayed straight from the ice cold can!

Angel Girl at Sur la Table

Dough Ingredients:

  1. 1.5 cups All-Purpose Flour (keep the container out…you’ll need more for dusting when rolling the dough)
  2. 5 tablespoons Finely Ground Pecans
  3. 1.5 tablespoons Sugar
  4. 1/2 teaspoon Kosher Salt
  5. 1 cup Unsalted Butter, cold and cut into 1/2 inch pieces
  6. 4 tablespoons Ice Water, plus more if needed

Instructions to Prepare Pie Dough:

  • Combine Flour, Ground Pecans, Sugar, and Salt in a large mixing bowl.
  • Whisk well to thoroughly combine.
  • Using a pastry blender, two knives, or your fingertips, cut or rub the Butter into the flour mixture until the Butter pieces are the size of peas.
  • Sprinkle with Ice Water, 1 tablespoon at a time, over the flour mixture.
  • Stir and fluff the flour mixture with a fork until shaggy clumps form.
  • Pick up the large clumps and squeeze to test for moisture.  Continue adding water as needed.  Dough is ready when the clumps hold together.
  • Wrap the dough in plastic wrap and chill for a few minutes to make rolling and cutting easier.
  • When ready, roll dough to 1/8 of an inch thickness, sprinkle with flour as needed to prevent sticking on the surface and/or the rolling pin.
  • Using a 3-inch round cookie cutter, mason jar, or glass, cut circles out of the pie dough.
  • Line each cup of a mini-sized with a dough circle, gently pushing the dough down and around the sides of the cup.  (You can cut 4-inch dough circles and use a regular muffin tin for slightly larger pies…Angel Girl just thinks the tiny ones are cuter.)
  • Place muffin tin with dough liners in refrigerator until ready to fill.

Filling Ingredients:

  1. 1/4 cup Unsalted Butter
  2. 2 ounces Unsweetened Chocolate
  3. 3 large Eggs
  4. 1 cup Sugar
  5. 3/4 cup Dark Corn Syrup
  6. 1/2 teaspoon Pure Vanilla Extract
  7. 1/4 teaspoon Kosher Salt
  8. 1.5 cups Pecan Halves

Instructions to Prepare Pie Filling:

  • Place Butter and Chocolate in the top of a double broiler set over simmering water.  (We don’t have one of those, so we just stir constantly over low heat so that nothings scalds…)
  • Stir with a silicone spatula until mixture is smooth and well combined.
  • Remove from heat and allow chocolate mixture to cool.
  • Whisk Eggs in a large bowl until frothy, then blend with Sugar.
  • Stir in Dark Corn Syrup, Vanilla, and Salt.
  • Slowly pour chocolate mixture into the egg mixture, and whisk until well blended.
  • Remove prepared muffin tin from refrigerator and arrange pecan halves/pieces on the bottom of each cup.
  • Carefully pour (we use a melon baller here to scoop instead of pour) the filling mixture over the pecans, taking care to fill each cup 3/4 full.

  • Transfer muffin tin to preheated 350 degree oven.
  • Bake until the crust edges are browned and filling is slightly puffy, about 25 minutes.
  • Remove from pan after 10 minutes.
  • Devour because they are SOOOO good!


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