Description
Fancy, single-serving mini pies combining a buttery crust with a rich chocolate-praline filling. Toasted pecans and caramelized sugars create a perfect balance of creamy, crunchy, and deep chocolatey flavor in every bite.
Ingredients
12 mini pie crusts
1 cup chopped pecans
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
2 tbsp unsalted butter
1 cup semi-sweet chocolate chips
1 tsp vanilla extract
1/4 tsp salt
1 large egg
Instructions
Preheat oven to 375°F (190°C)
Line a baking tray with parchment paper
Arrange mini pie crusts in a single layer on the tray
In a saucepan, combine brown sugar, granulated sugar, and butter, whisk for 2 minutes until melted
Gradually add heavy cream, stirring until smooth
Add chocolate chips and stir until melted, then mix in vanilla extract
Toast pecans in a dry skillet over medium heat for 3-5 minutes until golden
Fold toasted pecans and salt into the chocolate mixture
Pour filling equally into each crust (about 1/4 cup per pie)
Bake for 20 minutes until filling is firm
Notes
Use refrigerated pie crusts for easiest preparation
Pistachios or walnuts can substitute for pecans
Omit egg for egg-free version by skipping step 2
Store in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 240
- Sugar: 35g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg