If you’re looking for an indulgent dessert that’s perfect for holiday gatherings or fall festivities, these Mini Pecan Pies are a delicious and impressive option. With buttery pecan tart shells, rich and gooey filling, a dark chocolate drizzle, and whipped cream topping, each mini pie packs the flavors of a traditional pecan pie into a convenient bite-sized treat. Let’s dive into this recipe that will surely become a favorite!
Ingredients
Pecan Tart Dough
- 2 oz toasted pecans (about 1/2 cup)
- 7.8 oz all-purpose flour (1 3/4 cups)
- 3 oz powdered sugar (3/4 cup)
- 1/4 tsp salt
- 6 oz unsalted butter, cold and cubed
- 2 large egg yolks
Pecan Pie Filling
- 8.5 oz dark corn syrup (3/4 cup)
- 5.6 oz brown sugar (3/4 cup), lightly packed
- 2 oz unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 4 oz pecans, coarsely chopped (about 1 cup)
Topping
- 3 oz dark chocolate, chopped (about 1/2 cup)
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Whole pecans for garnish
Directions
Make the Pecan Tart Dough
- Prepare Ingredients: In a food processor, grind the toasted pecans until finely ground. Add the flour, powdered sugar, and salt, pulsing briefly to mix.
- Add Butter and Egg Yolks: Add the cold, cubed butter and pulse until the mixture resembles small peas. Add the egg yolks and pulse until the dough starts to clump together.
- Shape the Dough: Turn the dough out onto a work surface and knead briefly to bring it together. Divide the dough into 12 portions. Press each portion into a muffin pan cavity, forming a smooth layer on the bottom and up the sides.
- Freeze and Bake the Tart Shells: Freeze the tart shells for 30 minutes. Meanwhile, preheat the oven to 375°F (190°C). Bake for about 10 minutes, or until the edges just begin to color. Set aside to cool slightly.
Make the Pecan Pie Filling
- Mix Ingredients: In a large bowl, whisk together the corn syrup, brown sugar, and melted butter. Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract, cinnamon, and salt until smooth.
- Add Pecans and Fill Tart Shells: Place a pinch of chopped pecans into each baked tart shell. Pour the filling over the pecans using a spouted measuring cup for easy pouring.
Bake and Cool the Pies
- Bake the Pies: Bake for about 30 minutes, or until the tops are puffed and the centers have a slight jiggle. Allow the pies to cool in the pan for 15 minutes.
- Remove from the Pan: Use a small spatula or knife to gently loosen the pies from the muffin pan. Let them cool completely before adding the toppings.
Finish the Pies
- Drizzle with Chocolate: Melt the dark chocolate in the microwave, stirring until smooth. Drizzle over the cooled pies. Place in the refrigerator briefly to set the chocolate.
- Add Whipped Cream: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form. Top each mini pie with a dollop of whipped cream, a sprinkle of cinnamon, and a whole pecan for garnish.
Serving and Storage Tips
- Serving: These mini pies are best served at room temperature. You can add the whipped cream topping just before serving for a fresh presentation.
- Storage: Store any leftovers in the refrigerator for up to 3 days. Keep them in an airtight container to maintain freshness.
- Freezing: You can freeze these pies without the whipped cream topping for up to 2 months. Thaw in the refrigerator overnight before serving and add fresh whipped cream on top.
Helpful Notes
- Toasting Pecans: For extra flavor, toast the pecans in a 350°F (175°C) oven for 8-10 minutes until fragrant. Let them cool before using.
- Preventing Tart Dough Shrinkage: Freezing the tart dough before baking helps it keep its shape in the oven.
- Dark Corn Syrup Substitute: You can use light corn syrup if dark isn’t available, though it will affect the flavor slightly.
Tips from Well-Known Chefs
- For Perfect Mini Pies: Chef Dominique Ansel recommends chilling the dough well before baking to prevent it from shrinking and ensuring a crisp crust.
- Achieving a Glossy Chocolate Drizzle: Pastry Chef Claire Saffitz suggests melting chocolate slowly to avoid seizing. If your chocolate thickens, add a small bit of coconut oil for a silky finish.
- Making Whipped Cream Ahead of Time: Chef Ina Garten suggests whipping the cream and storing it in the fridge for up to 2 hours. Give it a quick re-whisk before serving to refresh the texture.
Frequently Asked Questions
1. Can I make the tart dough ahead of time?
Yes, you can make the tart dough up to 2 days ahead. Wrap it tightly in plastic wrap and store in the refrigerator until ready to use.
2. Can I use a different type of nut?
Absolutely! Walnuts or almonds would work well as substitutes, though the flavor will be slightly different.
3. Can I make these mini pies without corn syrup?
Yes, you can substitute maple syrup or honey for the corn syrup. This will give the filling a slightly different flavor and texture.
4. What’s the best way to melt the chocolate?
The microwave is quick, but you can also use a double boiler for a gentler melt that reduces the risk of burning.
5. Can I skip the chocolate drizzle?
Certainly! The chocolate adds a nice contrast, but the pies are delicious on their own.
6. Are these pies very sweet?
They’re moderately sweet, balancing the rich filling with the buttery crust and the slight bitterness of dark chocolate.
7. How do I prevent the filling from spilling over?
Avoid overfilling the tart shells and bake on a sheet pan to catch any drips.
8. Can I add alcohol to the filling?
Yes, a splash of bourbon or rum can add a delicious depth of flavor.
9. Can I make a larger pie instead of minis?
Absolutely! Use a standard pie crust and adjust the baking time as needed—start checking at 40 minutes.
10. Do I need to refrigerate the pies after baking?
They can be kept at room temperature for a day, but refrigerate if storing longer to maintain freshness.
These Mini Pecan Pies with Dark Chocolate Drizzle and Whipped Cream are sure to delight with every bite. They’re a fun and festive twist on a classic pecan pie that’s perfect for sharing. Enjoy baking and serving these delectable little treats!
