Mini Salted Caramel Pecan Fudge Pies
Sweet, salty, chocolatey, nutty goodness—These Mini Salted Caramel Pecan Fudge Pies are not messing around. They are pure goodness. Every bite.
Great for fall parties, these mini pies are not only adorable but easy for each guest to pick up and enjoy.
I love the combination of chocolate fudge topped with toasted pecans, drizzled in smooth caramel and finished with a touch of sea salt.
A complexity of flavors presented in adorable individual servings ... They'll never know how simple they are to make!
Mini Salted Caramel Pecan Fudge Piesmakes 20 3-inch mini piesChocolate Filling: 3 cups sugar 1 1/2 cups (3 sticks) butter, melted 2/3 cup all-purpose flour 2/3 cup 100% cacao unsweetened cocoa 2 tablespoon light corn syrup 2 teaspoon vanilla extract 6 large eggs 20 (3-inch) unbaked piecrust shells (you can find in freezer section of the grocery) Toppings: 1 bag pecan halves 1 (13 oz.) bag melting caramels 1/3 cup heavy whipping cream sea salt for sprinkling
Preheat oven to 350°. To make chocolate filling, whisk together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Pour mixture into pie shells 3/4 the way full. Bake at 350° for 25 minutes. (Filling will be loose but will set as it cools.) Remove from oven and allow to cool on a wire rack.
Toast pecan halves on a cookie sheet in heated oven until just fragrant (approx. 5 minutes, do not allow to brown). Remove and allow to cool. Meanwhile, place caramels and cream in a saucepan over a medium heat. Stir consistently until caramel is completely melted. Remove from heat and pour into a measuring cup with a pour spout.
To assemble pies, arrange 5 pecan halves in a spiral design on top of each mini pie. Pour approx. 1 Tablespoon of warm caramel over each pie. While caramel is still warm, sprinkle each pie with a pinch of sea salt.
Recipe adapted from Southern Living's Salted Caramel-Chocolate Pecan Pie
