December 29, 2012 by Emily
Who loves mini food? ME.
There’s something about a regular recipe turned mini that makes me squeal with delight. It’s fancy, and you can pretend you’re a giant eating normal sized food… just me? Fine, the cheese stands alone.
But regardless of why mini food makes us happy, there’s something universally great about bringing a platter of mini desserts to a holiday party. They’re pre-portioned and no cutting or serving is required, just pick one up and pop it in your mouth.
I started making chocolate chess pies a few years ago when my then boyfriend was feeling homesick and wanted some south in his mouth, his words not mine.
But I fell in love, with the pies (not the ex, he’s long gone haha), theyr’e chocolatey , chewy, gooey and all around sweet tooth satisfying. Not to mention you can make them in a very short amount of time and with ingredients you probably have in your pantry already.
Makes 24 mini pies
What you’ll need:
-Pie Crust Dough (You can grab pre-made pie crust from the grocery store, but my Gma would come after me if she knew I promoted that tom-foolery on the internet, so I’ll share my recipe at the bottom)
1 stick butter, melted
1 cup sugar
3 tablespoons cocoa powder
3/4 cup chopped pecans
1 teaspoon vanilla
Circle cookie cutter (or mason jar lid)
Pre heat pven to 350
-Mix all filling ingredients together until incorporated into a glossy chocolate mix, set aside.
-Roll out pie dough and cut into circles.
-Press into the bottom of the lined cup cake tins, the dough should come about halfway up the liner.
-Place a spoonful of filling mixture into each of the pie crusts.
-Place in oven for 25 minutes
-Allow to cool completely before digging in (it will be difficult, but if you don’t wait you’ll burn the roof of your mouth on molten chocolatey goodness… trust me, this just happened to me)
What you’ll need:
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon table salt
2 stick unsalted butter, very cold, cut into small pieces
1cup ice water
-Mix together the flour, sugar and salt in a bowl.
-Add butter to flour and beging working them together with your fingertips, the flour/butter mixture should turn into a pea sized/”gravel” consistency.
-slowly add water until dough pulls together into a ball.
-Wrap in cling film and refrigerate at least an hour.
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