- 2 Pie crusts (I used 1 package of pre-made Pillsbury Pie Crusts)
- 2/3 c. Mini semi-sweet chocolate chips
- 1 c. Finely chopped pecans
- 6 Tbsp. Butter
- 1 1/4 c. Brown sugar
- 3/4 c. Light corn syrup
- 2 t. Vanilla
- 1/2 t. Salt
- 3 Eggs
Lightly roll out pie crusts to a thickness of about 1/8". Using a 3" round cookie or biscuit cutter, cut out circles of dough. Gather up scraps, re-roll them, and cut more circles out. You should be able to get 30-32 dough circles. Gently press the dough circles into the cups of a mini muffin tin.
Divide the mini chocolate chips and chopped pecans evenly among the pie crusts.
In a medium saucepan, melt the butter. Whisk in brown sugar and corn syrup, and stir until brown sugar is dissolved and mixture is hot. Remove from heat, and add vanilla, salt, and eggs. Whisk until smooth.
Carefully pour the brown sugar filling into the pie crusts. Do not overfill the mini pies! When you get done filling each pie, go back and top off any that can hold a little more. You might have a little filling left over at the very end, but you shouldn't have much.
Bake the mini pies at 350°F for 20-25 minutes. The filling will initially puff up, but should begin to settle back down when the pies are done, and the crust should be golden. Remove the pies from the oven and allow them to cool completely. Run a sharp paring knife gently around the edge of each pie until it easily pops out of the mini muffin tin. Serve at room temperature, topped with sweetened whipped cream.
Lightly roll out pie crusts to a thickness of about 1/8". Using a 3" round cookie or biscuit cutter, cut out circles of dough. Gather up scraps, re-roll them, and cut more circles out. You should be able to get 30-32 dough circles. Gently press the dough circles into the cups of a mini muffin tin.
Divide the mini chocolate chips and chopped pecans evenly among the pie crusts.
In a medium saucepan, melt the butter. Whisk in brown sugar and corn syrup, and stir until brown sugar is dissolved and mixture is hot. Remove from heat, and add vanilla, salt, and eggs. Whisk until smooth.
Carefully pour the brown sugar filling into the pie crusts. Do not overfill the mini pies! When you get done filling each pie, go back and top off any that can hold a little more. You might have a little filling left over at the very end, but you shouldn't have much.
Bake the mini pies at 350°F for 20-25 minutes. The filling will initially puff up, but should begin to settle back down when the pies are done, and the crust should be golden. Remove the pies from the oven and allow them to cool completely. Run a sharp paring knife gently around the edge of each pie until it easily pops out of the mini muffin tin. Serve at room temperature, topped with sweetened whipped cream.
