Mini Chocolate Pecan Pies (Lightened Down Version)
Hear that? These Mini Chocolate Pecan Pies are calling your name. If, like me, you can’t stop at one slice of pie, you NEED this recipe for Thanksgiving. Why? Portion control is important even for a *very* lightened down version of pie. I reduced the butter in the crust so its not flaky, but still crispy with enough buttery flavor coming through. The filling? Its not a pecan pie - high in calories with the sugar, butter and corn syrup - with *some* chocolate in it. Its a chocolate pie bulked up with zucchini that has *some* pecans in it - just enough crunch in the ultimate moist-n-airy chocolate filling.
What you need
tsp stevia
cup zucchini
tbsp unsweetened cocoa
tsp vanilla extract
tbsp coconut oil
tsp table salt
tbsp unsalted butter
tbsp ice water
tbsp pecan nuts
Instructions
Preheat oven to 350°F and grease a 12-cup muffin tin. Combine flour, salt, and cold butter in a food processor and pulse until crumbly. Add ice water and process until a dough ball forms. Transfer the dough to a floured surface, divide it into 12 equal pieces, and roll each into a 5-inch wide circle. Place a dough piece in each muffin tin cavity and press down. Refrigerate the pan while preparing the filling. Wring out the shredded zucchini in a clean cloth to remove excess moisture. Add all filling ingredients, except pecans, to the food processor and pulse until smooth. Fold in ¾ of the pecans. Divide the filling among the prepared crusts in the muffin tin and top with the remaining pecans. Bake for 20-25 minutes, until the sides are golden-brown. The top may still look wet, but do not over-bake. Top with chocolate chips, cool for 5 minutes, and then remove the pies from the pan.View original recipe