Mini Chocolate Pecan Pies

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 these mini bourbon pumpkin cheesecakes so your table has chocolate, pumpkin, and pecan all covered.

These pies are everything you love about pecan pie in a bite-size package. The tender, buttery crust is based on my go-to sweet tart dough, a proper pâte sucrée, and it holds a gooey filling of chocolate and chopped pecans. Baked in a muffin tin, each one comes out like a little pecan tartlet. 

For added texture and a touch of flair, top them with candied pecans. They're an easy way to elevate these little tarts into something 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 what goes into these mini chocolate pecan pies and why each one earns its place. Full amounts are in the recipe card below.

For the Crust

• Confectioners' sugar: Adds a touch of sweetness to the dough for a balanced crust.
• Cake flour: Creates a tender, light texture that holds up to the rich filling. You can use all purpose flour instead if you are careful not to overmix.
• Salt: Enhances the flavor and balances the sweetness.
• Unsalted butter: The key to a tender, buttery crust.
• Egg yolks: Add richness and help bind the dough together.

For the Filling

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

How to Make Mini Chocolate Pecan Pies

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

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

Add the lightly beaten egg yolks a little at a time, pulsing between additions. Then add the water a little at a time until the dough begins to clump together. Turn it out onto parchment paper and bring it into a ball.

Roll the dough to about ⅛ inch thickness between two sheets of parchment paper, then chill it for one hour. Use a 3.5-inch cutter to cut out circles and gently press them into the muffin tin so they line the bottom and reach about halfway up the sides, like little tart shells.

Cut the circles close together to save dough. You'll probably need to reroll the scraps once to get all 18. I only had to reroll mine one time.

Bake the crusts for 7 minutes, then take them out and increase the oven to 350°F. If any crusts puffed up, gently press them back down with the bottom of a spoon.

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

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

Spoon about two tablespoons of filling into each crust, taking care not to overflow it. Bake at 350°F for 15 to 17 minutes, until the crusts are golden and the filling is set. Let the pies cool completely in the tin, then lift them out with a spoon or offset spatula.

Tips and Variations

• Make it a tartlet: Bake the crusts in a mini tart pan instead of a muffin tin for a more classic tartlet shape. Keep an eye on the bake time, since shallower shells can set a little faster.
• Shortcut crust: You can use a ready made crust or crust mix instead of making your own.
• Make ahead: The crust can be made in advance and refrigerated or frozen, so you can spread out your Thanksgiving prep. You can also bake the pies, freeze them, and thaw before serving.
• Bourbon twist: Add a splash of bourbon to the filling for a holiday spin.
• Easy garnish: Top the pies with candied pecans for a crunchy, decorative 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, leave a star review, let me know in the comments, or tag me on social media to show off your creations. Happy Thanksgiving and happy baking!