Do you love desserts that feel indulgent yet are perfectly portioned for just the right amount of sweet satisfaction? These Mini Chocolate Pecan Pies deliver all the rich, nutty flavors of a traditional pecan pie but with a luxurious twist of chocolate.

These mini pies are perfect for holiday gatherings, parties, or anytime you want to wow your guests with a homemade treat that’s both elegant and delicious.

If you’re planning your Thanksgiving dessert spread, mini chocolate pecan pies are a must-have. Pair them with other show-stopping treats like these mini bourbon pumpkin cheesecakes for a dessert table that truly wows your guests.

These pies are everything you love about pecan pie but in a bite-sized package. The tender, buttery crust, based on my go-to sweet tart dough recipe, holds a gooey filling of chocolate and chopped pecans. 

For added texture and a touch of flair, top them with candied pecans—they’re an easy way to elevate these little treats to something truly special.

Not only do these mini pies look beautiful on a dessert tray, but their individual size also means there’s no slicing involved, making them perfect for serving a crowd during a busy Thanksgiving gathering.

Ingredients You’ll Need

Here’s a breakdown of the ingredients for these Mini Chocolate Pecan Pies, along with why they’re essential to making this dessert so delicious.

For the Crust

• Confectioners’ sugar: Adds a touch of sweetness to the dough for a perfectly balanced crust.
• Cake flour: Creates a tender, light texture that complements the rich filling. You can use all purpose flour as a substitute if you are careful not to overmix.
• Salt: Enhances the flavor and balances the sweetness.
• Unsalted butter: The key to a flaky, buttery crust that melts in your mouth.
• Egg yolks: Add richness and help bind the dough together.

For the Filling

• Butter: Adds flavor to the filling. 
• Semi-sweet chocolate: The star ingredient that gives the filling its rich, chocolatey flavor.
• Light or dark corn syrup: Provides the classic gooey texture of a pecan pie.
• Eggs: Help set the filling while keeping it smooth and custard-like.
• Light brown sugar: Adds sweetness with a hint of molasses for extra flavor.
• Unsweetened cocoa powder: Deepens the chocolate flavor without adding extra sweetness.
• Kosher salt: Balances the sweetness and enhances the chocolate and pecan flavors.
• Pure vanilla extract: Brings a warm, aromatic note to the filling.
• Pecans: The star nut, adding crunch and a toasty, nutty flavor.

How to Make Mini Chocolate Pecan Pies:

Start by preparing the crust. Preheat your oven to 325°F and lightly grease a muffin tin. You will need about 18 compartments to use up all the filling so you may need more than one pan.

In a food processor, combine flour, confectioners' sugar, and salt, and pulse to mix. Add cubed butter and pulse until the mixture resembles coarse crumbs. 

Gradually add lightly beaten egg yolks, pulsing between additions, then add water a little at a time until the dough begins to clump together. Turn the dough onto parchment paper, form it into a ball, and flatten it into a disc. Chill the dough for at least one hour before rolling it out.

Roll the chilled dough to about ⅛ inch thickness between two sheets of parchment paper. Use a 3.5-inch cutter to create circles, and gently press them into the muffin tin compartments. 

Try to be strategic and cut them close together. You will probably have to reroll the scraps to get more circles. I was able to make 18 and only rolled the scraps once. 

Bake the crusts for 7 minutes, then remove them from the oven and increase the temperature to 350°F. If the crusts puff up, gently press them down with a spoon.

While the crusts cool, prepare the filling. Melt butter and chocolate together in a small saucepan over low heat, stirring until smooth. Set aside to cool slightly. 

In a large bowl, whisk together eggs, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract. Stir in the melted chocolate mixture and chopped pecans until well combined.

Spoon about two tablespoons of filling into each crust, ensuring it doesn’t overflow. Bake at 350°F for 15-17 minutes, or until the crusts are golden and the filling is set. Allow the pies to cool completely in the tin before carefully removing them with a spoon or offset spatula.

Tips and Variations

• Shortcuts: You can buy a ready made crust or crust mix instead of making your own. 
• Make Ahead: The crust can be prepared in advance and refrigerated or frozen, making Thanksgiving prep a breeze. You can also bake the pies, freeze them and thaw before serving. 
• Bourbon Twist: Add a splash of bourbon to the filling for a fun holiday spin.
• Easy Garnish: Top the pies with Candied Pecans for a decorative and crunchy finish.

Storage:

Store the pies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 2 months and let them come to room temperature before serving.

Whether you’re serving them at your Thanksgiving feast or saving them for an after-dinner treat, these Mini Chocolate Pecan Pies are guaranteed to be a hit. 

Share them with family and friends and make this Thanksgiving sweeter than ever! If you try them, let me know in the comments, or tag me on social media to show off your creations. Happy Thanksgiving and happy baking!

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Mini Chocolate Pecan Pies

Yield: 18 mini pies

Prep Time: 35 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 50 minutes

These Mini Chocolate Pecan Pies deliver all the rich, nutty flavors of a traditional pecan pie but with a luxurious twist of chocolate.

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Ingredients

For the crust

• ¾ cup (75g)confectioners sugar
• 2 ⅔ cup (375g) cake flour
• Pinch of salt
• ¾ cup unsalted butter (170g), cubed
• 3 egg yolks
• 1 ½ Tablespoon water

For the Filling:

• 4 tablespoons butter
• 3 ounces chopped semi-sweet chocolate
• ½ cup light OR dark Corn Syrup
• 3 eggs, lightly whisked
• ½ cup light brown sugar
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon kosher salt
• 1 tablespoon pure vanilla extract
• 2 cups coarsely chopped pecans (160g)

Instructions

1. Preheat the oven to 325°F and lightly grease the compartments of a regular sized muffin tin. 
2. In a food processor, combine the flour, sugar and salt and pulse a few times to mix together.
3. Add the butter and pulse a few more times until you have a crumbly mixture. The butter should be the size of peas or slightly smaller.
4. Lightly break up the egg yolks with a fork.
5. Add the yolks a little at a time and pulse between each addition. Add 1 ½  tablespoon of water.
6. Keep pulsing until the dough begins to come together and the eggs are fully incorporated. The dough should no longer be dry and form large clumps. Do not over process it into a large ball.
7. If you are storing the dough ahead of time, turn the dough out onto plastic wrap. Then flatten it out into a 6 inch disc. Wrap it up in the plastic wrap. It can be stored like this for up to 1 week in the refrigerator or frozen for 1 month. Otherwise, turn the dough out onto a large sheet of parchment paper. Bring the dough together into a ball. 
8. Flatten it out and roll the dough to about ⅛ inch thickness. To prevent it from sticking to the rolling pin, I roll it between two sheets of parchment paper.
9. Chill the rolled dough for 1 hour in the refrigerator. 
10. Using a 3.5 inch round cutter, cut out circles from your dough. Try to be strategic and cut them close together. You will probably have to reroll the scraps to get more circles. I was able to make 18 and only rolled the scraps once. 
11. Place the round cutouts inside the muffin tin, making sure the dough touches the bottoms and reach about halfway up the sides. 
12. Bake the crusts for 7 minutes and then remove them from the oven and increase the oven temperature to 350F. If the crusts seem to have lifted from the bottom, gently pat them down with the bottom of spoon or poke them once with a fork. 
13. Prepare the filling by melting the butter and chocolate in a small saucepan. Use a gentle heat and stir until just melted. Set it aside to cool.
14. In a large bowl, add the eggs and lightly whisk them to break up the yolks. Add the brown sugar, cocoa powder, salt, corn syrup and vanilla extract and whisk until combined. Stir in the melted chocolate and pecans. 
15. Add about two tablespoons of the pecan batter to each crust. It should fill each crust but not go over. 
16. Bake the mini pies for 15-17 minutes or until the crusts are golden brown. 
17. Let the pies cool in the pan completely.
18. Gently remove the pies using a spoon or offset spatula. 
19. Drizzle with melted chocolate or top with whipped cream if desired.

Nutrition Information:

Yield: 18 Serving Size: 1 pie
Amount Per Serving: Calories: 336Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 91mgSodium: 132mgCarbohydrates: 29gFiber: 2gSugar: 20gProtein: 4g

This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.