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Ingredients
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Steps
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1
Preheat the oven to 350°F (175°C).
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2
Lightly grease two mini 12-cup muffin trays.
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3
On a lightly floured surface, roll out the pie dough to 1/4 inch thick.
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4
Using a small biscuit cutter, slice the dough into 24 rounds.
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5
Transfer the rounds to the prepared muffin trays and shape them into crusts.
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6
Refrigerate the crusts while preparing the filling.
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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.
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8
Evenly divide the chopped pecans and dark chocolate among the 24 mini pie shells.
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9
Top each shell with the filling mixture.
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10
Bake at 350°F (175°C) until bubbly and cooked throughout, about 18 to 20 minutes.
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Let cool to room temperature before serving.
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