Mini Chocolate Pecan Pies

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*Also check out my CT Style Thanksgiving segment for twists on classic sides and WVOX radio segment for how to prepare the perfect turkey!*

Turkey Day is almost here, and among the long list of things to be thankful for, food is always towards the top. As I’ve shared in the past, it’s our tradition to go to my parents’ house each year, and while they host a truly spectacular feast, it’s my pleasure to contribute some homemade goodies of my own. I’m in charge of my stuffing cupcakes, super yummy cornbread and pumpkin chocolate chip cookies (although these pumpkin chocolate chip blondies rock too!)–with a few creative add-ons each time.

This year? I decided on a fan favorite–chocolate pecan pies, in mini tart shells so everyone gets their own! Not only does it save the trouble of dishing out slices, but the individual portion keeps to itself in the tin so it doesn’t run into all the other desserts. Boom. You’re welcome.

*THAT’S SO JENN TIP ALERT*

As I was about to place my baking sheet full of mini tarts into the oven, a fearful vision came over me of them sliding right off and ending up on the floor. Instead? I placed them in a muffin tin. It was the perfect way to move them in and out of the oven with ease, and the cups provide just enough space to remove them when cooled! Even better, they are an ideal way to transport them to someone’s house, easily sealed with Saran wrap–Bonus if your muffin tin has a cover like many disposable ones do!

Ingredients:

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24 mini pie shells (or 1 9in pie crust)

2 tablespoons butter

1/2 teaspoon salt

1/2 cup brown sugar

1/2 cup white sugar

1 cup light corn syrup

3 eggs beaten

1 teaspoon vanilla

1 1/2 – 2 cups pecan halves and pieces

1/2-2/3 cup semisweet chocolate chunks

Instructions:

Bake shells according to package directions, then turn oven heat to 350º.

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Cream together butter, brown sugar, white sugar and salt.

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Add oil,

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Egg,

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and vanilla.

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Mix well.

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Add chocolate chips and pecans until evenly incorporated.

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Place min shells in your muffin holder, (I didn’t come up with that idea until the next pic…) then, in true TSJ style, put two chocolate chunks at the bottom of each for extra ooey goodness.

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Using an ice cream scoop, portion batter into mini pie shells. (Or pour the whole thing into one 9″ shell.)

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Bake for 20-25 minutes (or about 40 minutes for a full pie), ensuring the center is solid, and the top is golden brown.

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Eat and enjoy for Thanksgiving or any time of year! Here’s to a wonderful Turkey Day, gobble to you wobble!

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