Mini Chocolate Pecan Pies
Mini pecan pies with chocolate, bourbon and shredded coconut. A fun twist on a pecan tassie.
Ingredients
- 1 standard sized pie crust you can use prepackaged dough or use a half portion of my all butter crust
- ½ cup superfine granulated sugar or caster sugar
- ½ cup light brown muscovado sugar firmly packed
- 3 tablespoon all purpose flour or plain flour
- ½ cup molasses or dark treacle
- ¼ cup unsalted butter melted
- 3 eggs
- 2 tablespoon bourbon
- 4 oz dark chocolate chips or solid chocolate, finely chopped
- 1 cup pecans roughly chopped
- ½ cup sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175C/155C Fan).
- Cut your pie crust dough into 12 equal pieces. On a lightly floured surface roll each out into a circle roughly 4" in diameter, about ⅙" thick. Gently press these mini pie shells into the holes of a 12 hole muffin tin. Once all 12 mini pie shells are formed, place the muffin tin in the refrigerator to chill while preparing the filling.
- In a large bowl, whisk together the sugar, flour and butter.
- Add the molasses, eggs and bourbon, whisking to combine.
- Next add in the coconut, chocolate and pecans. Stir to evenly distribute.
- Spoon the pie filling into your chilled pie shells. Fill these up to the top of the crusts. If your pie crusts do not reach the tops of your muffin holes, do not fill the holes further with the filling as this will leak out and may cause your pies to stick in the tray. You may have a little leftover filling if your crusts are lower.
- Bake in the preheated oven for about 20-25 minutes.
- Remove from the oven and allow to cool in the tin until you are able to handle this. Then, gently remove each from the pan and place on a wire rack to cool completely.
Nutrition
Calories: 440kcalCarbohydrates: 50gProtein: 5.5gFat: 25.2gSaturated Fat: 11.6gCholesterol: 71mgSodium: 138mgPotassium: 291mgFiber: 2.1gSugar: 29.4gCalcium: 53mgIron: 2mg
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