Mini Chocolate Pecan Pies, Gluten and Grain Free (w/ Dairy Free Option)

Mini Chocolate Pecan Pies, Gluten and Grain Free (w/ Dairy Free Option)

“I don’t know about you, but I think desserts are just so much more fun when they are served miniature sized. Not only are these mini pecan pies extremely easy to make, but they’re also a great dessert that people can just grab and enjoy.

These Mini Chocolate Pecan Pies are a simple, yet elegant dessert. Salty pecans, chocolate chips, gooey brown sugar filling, and an easy crust. Perfect for your holiday celebrations!” – Audrey

Recipe and photo by Mama Knows Gluten Free

Print
Mini Chocolate Pecan Pies, Gluten and Grain Free (w/ Dairy Free Option)
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hrs 15 mins
 
Course: Dessert
Servings: 12 mini pies
Ingredients
FILLING:
  • 1 cup packed brown sugar
  • 3/4 cup light corn syrup
  • 3 eggs whisked
  • 2 Tbsp butter melted (dairy-free use Earth Balance)
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup chopped pecans
  • 1/4 cup mini chocolate chips or dairy-free chocolate chips
CRUST:
  • 1 package (7.5 oz) Chebe All-Purpose Bread Mix
  • 1 Tbsp sugar
  • 1 eggs whisked
  • 2 Tbsp vegetable oil
  • 4 Tbsp ice cold water
  • 4 Tbsp frozen butter grated (dairy-free use Earth Balance)
Instructions
  1. Preheat oven to 350F. In a medium bowl whisk together eggs, brown sugar, corn syrup, melted butter, cinnamon, pure vanilla extract and salt until blended.

  2. In a large bowl combine Chebe mix, sugar, eggs, oil and water. Stir with a large spoon to combine.
  3. Once the dough ingredients are combined, using a grater, grate the 1/2 stick of frozen butter into the dough. Use your hands to lightly knead the mixture into a ball.
  4. Spray a (12 cup) muffin pan with cooking spray.

  5. Pull a piece from the dough ball and roll into a 2-inch ball (size of golf ball) and place in the muffin pan. Repeat, filling each muffin cup.

  6. Press the dough balls down into the muffin cups and up the sides to make a mini pie crust.
  7. Add 1 heaping teaspoon full of chopped pecans into each muffin cup. Sprinkle the pecans with mini chocolate chips (optional). Pour 2 tablespoons of filling mixture over the pecans.

  8. Bake for 30 minutes. Remove and cool. (Take a knife and gently cut around the edges to help remove the pies easily.) Now enjoy!

Recipe Notes

Recipe by Mama Knows Gluten Free

 

This recipe works great with Chēbē All Purpose Mix, but you may also try it with this Chēbē mix:

Leave a Comment

Your email address will not be published. Required fields are marked *

*