These mini chocolate pecan pies are delicious! And so cute! I think the fact that they’re “mini” makes them taste extra good. Believe it or not, I didn’t grow up eating pecan pie at holiday dinners and now realize that I was seriously missing out!
Growing up, pecan pie did not make a regular appearance at my house during the holidays. We always had apple, pumpkin, and chocolate peanut butter pies. All delicious, but I think pecan pie now needs to be included as part of the essentials (maybe someday I’ll post the chocolate peanut butter pie recipe). Honestly, it wasn’t until Kris and I started dating that I ever even seriously considered pecan pie. But Kris’s grandma always made it for the holidays, and it’s one of Kris’s favorite pies.
So a few weeks ago Whole Foods sent out a holiday magazine, and in it they were advertising a bittersweet chocolate pecan pie. And I wanted it, like obsessively needed it. I really try not to eat a lot of sweets and knew I’d eat the whole thing in a day if I bought it. So Kris bought it for me (#justification) and we ate it in two days, haha… wish I was joking. Anyway, I decided I wanted to try to make a “healthier” version and kinda succeeded.
For the last few weeks, I have been on mission to create a low sugar, “healthy-ish” version of the chocolate pecan pie we got at Whole Foods. And it’s been really hard! I tried using erythritol but that made me feel nauseous. It’s never bothered me before….so weird. And it didn’t bother Kris at all. So using erythritol was out.
So then I tried an almond flour crust and made a filling using dates as the sweetener, but the crust was too cakey for me. I still want a buttery, flakey pie crust! The pecan date filling was really good though. I go back and forth between trying to make dessert recipes healthier or just making them with with all the sugar and enjoying the dessert. On holidays I eat what I want and enjoy it. The rest of the time, I have dessert once a week, which usually consists of a few squares of dark chocolate with almonds. And then sometimes I go for a healthier version of a dessert and try to reduce the sugar.
Finally, I decided to use a sourdough pie crust with the date pecan filling and am calling it a success! The sourdough crust is optional. I actually included a different pie crust recipe or you can use your favorite pie crust recipe. While these still have more carbs in them than I would like, they don’t have any added sugar, well, except for what was in the chocolate and a little bit in the pie crust. These are perfect to take to holiday gatherings and make for a beautiful presentation. Everyone loves mini pies!
Delicious, mini bite-sized chocolate pecan pies that will impress at any Thanksgiving dinner. Made with a pecan date filling and dark chocolate.
- 1 1/4 cup flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/4 cup water very cold
- 2 eggs beaten
- 1/4 cup unsalted butter melted
- 1/4 cup heavy cream
- 1/2 tsp salt
- 2 tsp vanilla
- 2 cups pecans ,finely chopped
- 8 dates ,large, pits removed, minced
- 1/2 cup dark chocolate chips
- 22 whole pecans ,to top the mini pies
Recipe from Smitten Kitchen. Makes one pie crust.
In a medium bowl, mix together flour, sugar, and salt.
Chop butter into small, almost "pea-sized" pieces. Incorporate butter into flour mixture using a pastry blender, two forks, or your fingers. Mixture will be craggily.
Add very cold water to butter flour mixture. Mix until dough forms into a ball. Very slowly add more flour if dough is too sticky.
Wrap dough in plastic wrap and place in the fridge until ready to use.
In a medium bowl, mix together eggs, melted butter, heavy cream, salt, and vanilla. Stir to combine.
Next add in pecans and dates. Stir until mixture is cohesive. Some of the date pieces might stick together. Break apart with a fork or spoon as needed.
Preheat oven to 350 degrees.
Remove pie dough from fridge and roll out on a floured surface until about a 1/4 inch thick. Using a 3-inch biscuit cutter (or glass cup), cut rounds out of the dough. Re-shape and re-roll the dough as needed. You should end up with 20-24 rounds.
Place the rounds in a muffin tin. Lightly press the round down into the bottoms of the tins. The pie dough rounds will come about halfway up the sides of the tin.
Place 5-6 chocolate chips on top of each mini pie crust round in the muffin tins.
Then scoop about 2 tbsp of the pecan pie filling into the pie crusts. Scoop it right on top of the chocolate chips. Top with a whole pecan.
Bake for 30 minutes, until the pie crust is golden brown.
Enjoy these Mini Chocolate Pecan Pies with KillerWhey! high protein ice cream!