Two-Bite Pecan & Dark Chocolate Pies
Preheat the oven to 350(f) degrees. Lightly grease two mini 12 cup muffin trays. On a lightly floured surface, roll out pie dough to 1/4 inch thick. Using a small biscuit cutter, slice into 24 rounds.
Ingredients
- 1 batch single-crust pie dough, chilled
- 2/3 cup granulated sugar
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 2/3 cup Crown Golden Corn Syrup
- 3 tablespoons unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup chopped dark chocolate
Method
Preheat the oven to 350(f) degrees. Lightly grease two mini 12 cup muffin trays.
On a lightly floured surface, roll out pie dough to 1/4 inch thick. Using a small biscuit cutter, slice into 24 rounds.
Transfer rounds to prepared muffin trays & shape into crusts. Refrigerate while you prepare the filling.
In a medium mixing bowl whisk together sugars, salt, Crown Golden Corn Syrup, butter, eggs & vanilla extract until well combined.
Evenly divide the pecans & chocolate amongst the 24 mini pie shells. Top with the filling.
Bake at 350(f) degrees until bubbly & cooked throughout, about 18 to 20 minutes. Let cool to room temperature before serving.
