So…I love pecan pie. I love hot pecan pie with vanilla ice cream. I love hot pecan pie with whipped cream. After this recipe, I may have to add melted chocolate to that list. 😉 So…who else thinks these sound really yummy?
Follow Spend With Pennies on Pinterest for more great recipes!
1 prepared single pie crust (homemade or purchased, the baker used Pillsbury)
2 tablespoons butter, melted
½ cup pecans, chopped
⅓ cup packed brown sugar
¼ cup corn syrup
⅛ teaspoon salt
¼ cup semi sweet or milk chocolate chip for decorating
Preheat oven to 400 degrees.
Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about ⅛-1/4″ up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.
These hints from the baker (in her words) came from the Spend for Pennies website:
The key to success with this recipe is the consistency of the filling. If it’s too runny, it’ll run out of the mini crusts. If it’s too thick it won’t spread to fill the crusts and caramelize on the edges.
You’ll start by combining all of the filling ingredients and then stirring constantly over low heat until the mixture slightly thickens. Low and slow is definitely the way to go on this recipe!
You’ll want it just slightly thinner than pudding so that once it is put into the crusts it will spread easily. If you happen to cook it a little too long you can mix in up to 1 tablespoon extra corn syrup to get the right consistency.
I very highly recommend baking these on parchment paper as the sugar caramelizes and the filling sometimes slightly overflows. If you don’t use parchment, they will most likely will stick to your baking pan!
I used Pillsbury refrigerated crust in this recipe however, you can use whatever crust is your favorite including homemade!
I have not made these but I’m thinking I need to the next time it gets really chilly or rainy outside and I’m not glued to my computer. Maybe in December. 😆