Minutes Prep time: 20
Minutes Total time: 60
Servings: 12
Difficulty: Intermediate
2 9-inch refrigerated pie crusts
1/2 cup mini semisweet chocolate morsels, divided
2 eggs
1-1/2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
2/3 cup granulated sugar
2/3 cup light corn syrup
salt
1 cup chopped pecans
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 16 mg | 2% |
| Carbohydrate | 46 g | 15% |
| Cholesterol | 40 mg | 13% |
| Total Fat | 20 g | 31% |
| Iron | 1 mg | 3% |
| Calories | 360 kcal | 18% |
| Sodium | 208 mg | 9% |
| Protein | 3 g | 6% |
| Saturated Fat | 7 g | 34% |
| Sugars | 30 g | 3% |
| Vitamin C | 0 |
Preheat oven to 350°F. Unroll pie crusts and cut out circles using 4-inch round cutter. Press dough back together in order to get 6 circles out of each crust. Press circles in 12-count muffin tin.
Divide 1/4-cup mini chocolate chips into bottom of each mini pie shell, about 1 teaspoon each.
Whisk together eggs, melted butter, vanilla, sugar, corn syrup, salt, pecans and remaining 1/4-cup chocolate chips. Spoon chocolate pecan pie mixture into mini pie shells, about 2 tablespoons per shell.
Bake 25 to 30 minutes. Remove from oven and cool in pan for 10 minutes. Remove pies from pan and cool completely. Top each mini chocolate pecan pie with Reddi-wip® just before serving.
Mini Chocolate Pecan Pies
