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Chocolate Praline Mini Pies: Sweet, Simple, Irresistible
Youssef Hb

Chocolate Praline Mini Pies

These tender American mini pies combine caramelized praline, melted chocolate, and flaky crusts. Easy to customize with substitutions like coconut sugar and dairy-free milk for a quick dessert solution.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: DESSERTS
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 12 mini pie crusts (store-bought or gluten-free)
  • 1 cup chopped pecans (toasted if possible)
  • 1 cup brown sugar (dark preferred)
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream (or oat milk)
  • 2 tablespoons unsalted butter (clarified preferred)
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Arrange mini pie crusts on a baking tray, pressing gently to shape if needed.
  3. In a saucepan, combine brown sugar, granulated sugar, cream, and butter. Cook over medium heat until golden amber and 248°F on a candy thermometer.
  4. Remove from heat, stir in pecans, salt, and vanilla. Add chocolate chips and let rest 2 minutes before stirring until smooth.
  5. Divide filling among crusts, baking 23-25 minutes until set and golden.
  6. Cool completely before serving at room temperature.

Notes

Storage: Keep refrigerated in an airtight container for up to 5 days
Customization: Substitute walnuts for pecans or use cinnamon for added warmth
For vegan version: Use coconut oil instead of butter and dairy-free chocolate
Praline texture improves when rest in the pan for 5 minutes post-cooking