Two-Bite Pecan & Dark Chocolate Pies

Ingredients

• 1 batch single-crust pie dough, chilled
• 2/3 cup granulated sugar
• 3 tablespoons brown sugar
• 1/4 teaspoon salt
• 2/3 cup Crown Golden Corn Syrup
• 3 tablespoons unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup chopped dark chocolate

Steps

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Lightly grease two mini 12-cup muffin trays.
3. 3. On a lightly floured surface, roll out the pie dough to 1/4 inch thick.
4. 4. Using a small biscuit cutter, slice the dough into 24 rounds.
5. 5. Transfer the rounds to the prepared muffin trays and shape them into crusts.
6. 6. Refrigerate the crusts while preparing the filling.
7. 7. In a medium mixing bowl, whisk together the granulated sugar, brown sugar, salt, Crown Golden Corn Syrup, melted butter, eggs, and vanilla extract until well combined.
8. 8. Evenly divide the chopped pecans and dark chocolate among the 24 mini pie shells.
9. 9. Top each shell with the filling mixture.
10. 10. Bake at 350°F (175°C) until bubbly and cooked throughout, about 18 to 20 minutes.
11. 11. Let cool to room temperature before serving.