chocolate pecan pie tartlets

 

Nothing says Thanksgiving to me like pecan pie.  Ironically, I've never really been a huge fan of it...never, that is, until I had a chocolate version.  There's something magical about adding chocolate to a dessert.  

While I'm not going to do a darn thing to make this chocolate pecan pie any healthier (sorry, folks), I am going to show you some ideas for making the portion sizes a bit smaller.  These miniature versions of one of America's favorite pies will be a big hit at your Thanksgiving get-together!   

 Chocolate Pecan Pie

• 1/2 cup butter
• 1 cup light corn syrup
• 1 cup sugar
• 1/4 cup cocoa
• 4 eggs
• 1 t. vanilla
• 1/4 t. salt
• 1/2 to 1 cup chopped pecans
• 1/2 cup coconut
• pie crusts

Melt butter in a heavy saucepan.  Add corn syrup, sugar, and cocoa; cook over low heat, stirring constantly until sugar has dissolved.  Remove from heat and cool slightly.  Add eggs, vanilla, and salt and mix well.  Stir in pecans and coconut.

To make 9-inch pie: Pour into unbaked pie shell and bake at 325 degrees for 55 minutes.

To make tartlets: Cut unbaked pie crust into large squares.  Place 1-2 tablespoons of pie filling in the center and fold into a triangle, pressing the edges together.  Use a fork to crimp the edges.  Bake at 325 for 20-30 minutes or until golden brown.

To make mini-pies:  Cut unbaked pie crust into large squares.  Press squares into muffin tin and fill with pie filling.  Bake at 325 for 30 minutes or until golden brown.