Serve these tiny treats for dessert or brunch.
Southerners love pie for Thanksgiving.
These mini chocolate pecan pies can be served as a dessert after dinner or at a shower or brunch.
Credit:David Malosh; Prop Styling: Robyn Glaser; Food Styling: Maggie Ruggiero
Unroll piecrusts on a lightly floured work surface.
Using a 5-inch round cutter, cut piecrusts into 12 circles, rerolling scraps as needed.
Fold and crimp edges.
Remove pan from freezer.
Sprinkle pecans into piecrusts (about 2 tablespoons each).
Carefully pour pie filling over pecans (about 3 tablespoons per piecrust).
Bake pies in preheated oven until filling is set and crusts are golden brown, 24 to 28 minutes.
Cool in pan on a wire rack 15 minutes.
Using a small knife or offset spatula, remove pies from pan.
Transfer to a wire rack; cool completely, about 1 hour.
Drizzle melted chocolate over pies.
Serve, or let chocolate cool completely.
