Looking for big flavor in a small bite? Mini Chocolate-Pecan Pies that you make in a muffin pan. Serve at parties, brunches, or dessert bars. These will be on my holiday list.

1 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts

All-purpose flour, for work surface

¾ cup granulated sugar

¾ cup dark corn syrup

¼ cup packed light brown sugar

¼ cup unsalted butter, melted

1 ½ teaspoons vanilla extract

¾ teaspoon kosher salt

3 large eggs, beaten

2 cups pecan halves, chopped

¼ cup semisweet chocolate chips

Preheat oven to 350°F. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut piecrusts into 12 circles, rerolling scraps as needed. Press 1 circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides. Fold and crimp edges. Freeze 30 minutes.

Meanwhile, whisk together granulated sugar, corn syrup, brown sugar, butter, vanilla, and salt in a large bowl until well combined. Whisk in eggs.

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.

Place chocolate in a microwavable bowl; microwave on HIGH until melted, about 1 minute, stirring every 30 seconds. Drizzle melted chocolate over pies. Serve, or let chocolate cool completely.Yum

 

¼ cup unsalted butter

11 cups chopped (about ½-inch pieces), unpeeled Granny Smith apples (about 5 large apples)

1 cup packed light brown sugar

3 tablespoons fresh lemon juice (from 1 lemon)

2 teaspoons ground cinnamon

1 teaspoon kosher salt

2 ½ tablespoons cornstarch

2 ½ tablespoons cold water

2 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts

All-purpose flour, for work surface

1 large egg, lightly beaten

1 ½ teaspoons turbinado sugar

Preheat oven to 375°F. Melt butter in a large skillet over medium. Add apples, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring often, until apples are just tender, 12 to 14 minutes. Whisk together cornstarch and water in a small bowl. Stir cornstarch mixture into apples. Cook, stirring constantly, until mixture has thickened and apples are glazed 1 to 2 minutes. Remove from heat, and cool completely about 45 minutes.

Meanwhile, unroll piecrusts on a lightly floured surface. Using a 5-inch round cutter and a 4-inch round cutter, cut crusts into 12 (5-inch) circles and 12 (4-inch) circles, rerolling dough as needed. Place 4-inch circles in 1 layer on a parchment paper-lined baking sheet; chill 15 minutes.

While 4-inch dough circles chill, press 1 (5-inch) circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides.

Spoon filling evenly into each muffin cup (about ⅓ cup each). Cut 1 (4-inch) dough circle into 6 strips (just over ½ inch wide). Arrange strips in a lattice pattern over 1 muffin cup of filling. Trim excess dough, and press edges of lattice to seal. Repeat with remaining 4-inch dough circles and muffin cups. Freeze pan for 30 minutes.

Remove pan from freezer. Brush each piecrust lightly with egg, and sprinkle evenly with turbinado sugar.

Bake in preheated oven until crust is golden brown, 24 to 32 minutes. Transfer pan to a wire rack; cool 15 minutes. Using a small knife or offset spatula, carefully loosen pies; transfer to a wire rack. Serve warm, or cool completely.

 

Preheat oven to 350°F. Fit pie crust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place prepared pie crust on a large rimmed baking sheet. Bake 10 minutes. Remove weights and foil; bake until crust is golden brown, 12 to 14 more minutes. Remove from baking sheet, and cool on a wire rack while preparing filling.


Whisk together flour, cocoa, salt, and ¾ cup of the granulated sugar in a medium-size heavy saucepan; set aside. Whisk together egg yolks and half-and-half in a medium bowl. Gradually whisk egg mixture into sugar mixture until well combined. Cook over medium-low, whisking constantly until it just begins to bubble and is thick enough to hold soft peaks when whisk is lifted, 10 to 12 minutes. Remove saucepan from heat; whisk in chocolate chips and 2 teaspoons of the vanilla. Whisk constantly until chocolate melts and mixture is smooth.


Peel and cut half of the bananas into ½-inch-thick slices on a sharp diagonal. Place bananas in bottom of prepared crust, covering bottom of crust. Pour chocolate mixture over bananas, and smooth with a spoon or offset spatula. Place plastic wrap directly on warm filling, and chill until set, at least 8 hours or up to overnight.


Beat heavy whipping cream and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually add remaining 3 tablespoons sugar; continue beating until soft peaks form, 2 to 3 more minutes. Just before serving, peel and cut remaining bananas into ½-inch-thick slices on a sharp diagonal. Arrange banana slices on chilled pie; top with whipped cream. Garnish with chocolate shavings or curls.Yum

 

Preheat oven to 350°F. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place prepared piecrust on a large rimmed baking sheet. Bake 10 minutes. Remove weights and foil; bake until crust is golden brown, 12 to 14 more minutes. Remove from baking sheet, and cool on a wire rack while preparing filling.

Whisk together flour, cocoa, salt, and ¾ cup of the granulated sugar in a medium-size heavy saucepan; set aside. Whisk together egg yolks and half-and-half in a medium bowl. Gradually whisk egg mixture into sugar mixture until well combined. Cook over medium-low, whisking constantly, until it just begins to bubble and is thick enough to hold soft peaks when whisk is lifted, 10 to 12 minutes. Remove saucepan from heat; whisk in chocolate chips and 2 teaspoons of the vanilla. Whisk constantly until chocolate melts and mixture is smooth.

Peel and cut half of the bananas into ½-inch-thick slices on a sharp diagonal. Place bananas in bottom of prepared crust, covering bottom of crust. Pour chocolate mixture over bananas, and smooth with a spoon or offset spatula. Place plastic wrap directly on warm filling, and chill until set, at least 8 hours or up to overnight.

Beat heavy whipping cream and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually add remaining 3 tablespoons sugar; continue beating until soft peaks form, 2 to 3 more minutes. Just before serving, peel and cut remaining bananas into ½-inch-thick slices on a sharp diagonal. Arrange banana slices on chilled pie; top with whipped cream. Garnish with chocolate shavings or curls.Yum

 

Cool refreshing Key Lime Pie bakery quality.