Two-Bite Pecan & Dark Chocolate Pies
Ingrédients
- 1 batch single-crust pie dough, chilled
- 2/3 tasse de sucre
- 3 c. à soupe de cassonade
- 1/4 c. à thé de sel
- 2/3 cup Crown Golden Corn Syrup
- 3 c. à soupe de beurre non salé, fondu
- 2 gros œufs, à la température ambiante
- 1 c. à thé d’extrait de vanille
- 1/2 tasse de pacanes hachées
- 1/2 cup chopped dark chocolate
PRODUITS
Méthode
- Preheat the oven to 350(f) degrees. Lightly grease two mini 12 cup muffin trays.
- On a lightly floured surface, roll out pie dough to 1/4 inch thick. Using a small biscuit cutter, slice into 24 rounds.
- Transfer rounds to prepared muffin trays & shape into crusts. Refrigerate while you prepare the filling.
- In a medium mixing bowl whisk together sugars, salt, Crown Golden Corn Syrup, butter, eggs & vanilla extract until well combined.
- Evenly divide the pecans & chocolate amongst the 24 mini pie shells. Top with the filling.
- Bake at 350(f) degrees until bubbly & cooked throughout, about 18 to 20 minutes. Let cool to room temperature before serving.
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