How to make it

  • muffin tin, 12 cup regular size
  • 1. Preheat the oven to 325º F.
  • 2. Divide the dough into 12 equal pieces and roll into balls. Press each ball in the bottom and around the sides of each muffin cup. Work the dough all the way to the top of the muffin cup.
  • 3. In the bottom of each muffin cup, add 1 tablespoon chocolate chips and 1 tablespoon chopped pecans, then arrange 3 pecan halves on top of each.
  • 4. In a mixing bowl, whisk together the eggs, granulated sugar, brown sugar, corn syrup, Kahlúa, vanilla, and salt. Pour the filling over the pecans, making sure all of the pecans are coated in the mixture.
  • 5. Bake for about 45 minutes, until the filling is set and the crusts are golden. Remove from the oven and cool in the pan for at least 30 minutes. Remove them gently with a plastic knife. Keep pies in the refrigerator for up to 3 days.
  • Notes
  • To freeze the pies, chill them first, then wrap each one thoroughly with two layers of plastic wrap. Put them into a freezer bag. They will keep for up to 2 months.

Reviews & Comments 6

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  • danadooley 15 years ago
    OMG - I've died and gone to tart heaven *sigh*
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    " It was excellent "
    ahmed1 ate it and said...
    I made this recipe but in one 9inch pie pan..It is incredible.
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  • jess 15 years ago
    Well my goodness, this sounds so delicious....nothing like pecans, chocolate and Kahlua all together....this is a definite one to bookmark
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  • shirleyoma 16 years ago
    Hope you enjoy them!
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  • recipediva 16 years ago
    I agree OMG! This looks fantastic.
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  • chefmeow 16 years ago
    OMG. These look and sounds amazing. I need a dessert for a potluck on Saturday, BINGO, this is it. Thank you thank you thank you.
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