Buttery pecans and bittersweet chocolate chips are a match made in pie heaven—and it doesn’t get cuter than these mini individual treats. Freezing and par-baking the crusts help the pies hold their crimped shape and bake all the way through.
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Ingredients
1
14.1-oz. package refrigerated rolled pie crust (2 crusts)
All-purpose flour, for dusting
2
large eggs
1cup
light corn syrup
2Tbsp.
unsalted butter, melted
1tsp.
pure vanilla extract
1/2cup
packed light brown sugar
1/2tsp.
ground cinnamon
1/4tsp.
kosher salt
23/4cups
pecans
1/2cup
bittersweet chocolate chips
Directions
Step 1Working with 1 crust at a time, on lightly floured surface, roll out to 12-inch round. Using 4 1/2-inch round cutter, cut out 4 rounds; reroll scraps as needed to cut out 2 more rounds. Fit 1 round into bottom and up sides of each of six 3 1/4-inch pie tins. Fold any overhang under itself to create thicker rim of dough; crimp as desired. Prick bottoms and sides with fork. Transfer pie tins to parchment-lined rimmed baking sheet and freeze 30 minutes.
Step 2Meanwhile, heat oven to 350°F. Bake crusts until set, about 8 minutes. Let cool while making filling.
Step 3In large bowl, whisk together eggs, corn syrup, butter, vanilla, sugar, cinnamon, and salt. Stir in pecans and chocolate chips. Spoon into pie crusts.
Step 4Bake on baking sheet until filling is just set, 23 to 26 minutes, rotating sheet halfway through. Let cool 5 minutes on sheet, then transfer pie tins to wire rack and let cool to room temperature.
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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