Pecan and chocolate mini pies


Your favorite recipe for a single crust pie, dough chilled. I like the crust from this pie. You could also use a refrigerated store bought pie crust.

For the filling:

3 large eggs

¾ cup Lyle's Golden Syrup*

1 cup sugar

3 tablespoons melted butter

1/2 teaspoon salt

1 teaspoon vanilla extract or

1 cups pecan halves, or coarsely chopped pecans

1 cup of semi-sweet or bittersweet chocolate chips


Preheat the oven to 400°F, and place a large baking sheet on the bottom rack.

Roll out the crust to ¼" thickness. Cut the crust into 6" circles using a pastry cutter, and press each circle into a mini pie pan or a jumbo muffin tin.* If you don't have a 6" round pastry cutter divide your dough into 6 equal pieces and roll out each individual piece into a 6" or larger, ¼"-thick round. Press them into the pans.

Refrigerate the pan until the filling is ready.

In a medium-sized mixing bowl, beat together the eggs, syrup, sugar, melted butter, salt, and vanilla.

Divide the chocolate chips evenly among the pies, sprinkling them  into the bottom of each pie.
Pour 1/3-1/2 cup of filling into each of the pies. Divide the pecans evenly among the cups, sprinkling them over the filling. Fill each pie or muffin tin about 3/4 to the top. Don't fill to the pies very top of the pie pan.These pies puff up a good bit while cooking and will cook out if overfilled. 

Place the mini pie pans or muffin tin on the heated sheet pan, and bake for 15 minutes; then reduce the oven temperature to 300°F and bake for another 20 minutes or until the centers of the pies are set.

Remove from the oven, and cool the mini pies completely in the pan before removing them and serving.

Yield: 6 mini pies or jumbo muffin size pies. 8-10 regular muffin sized pies.