Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)

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I had enough dough leftover from my mini pumpkin pies recipe to make another batch of mini pies. I love pecans but not pecan pie, and chocolate and nuts are my weakness. The filling for these is super easy to make, and the only thing you have to bake is the crust. You can also make a 9 inch pie if making individuals ones is not your thing, all instructions are the same.

Preheat oven to 375F and have handy two muffin pans


		
						
				
		
								
						Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)
						
						 Print Recipe
			
						
				 Serves: 15-20				 Cooking Time: 25 minutes			
					
		
			
				
							
			Ingredients
			
			
														Pie Crust(see my post on gluten-free mini pumpkin pies for recipe)
																												Maple and Sea Salt Pecans
																			1 Cup raw pecan halves
																			2 Tbsp Pure Maple Syrup
																			2 pinches Sea Salt
																												Ganache Filling
																			8 oz semisweet chocolate chopped 
																			4 oz dark chocolate chopped
																			1 1/4 Cup heavy cream
												
			
		
				
				
							
			Instructions
			
									
									
				1
				
					Maple Pecans
				
			
						
						
									
				2
				
					Place pecans in skillet and roast on low-med heat until slightly fragrant, about 5 mins
				
			
						
						
									
				3
				
					Drizzle maple syrup over pecans and sprinkle with the sea salt
				
			
						
						
									
				4
				
					Using a wooden spoon gently stir the pecans and roast for about 2 mins more until caramelized. Be careful because they burn easily.
				
			
						
						
									
				5
				
					Remove from heat and spread on parchment paper to cool
				
			
						
						
						
						
									
				6
				
					Pie Crusts
				
			
						
						
									
				7
				
					Prepare pie crust as for the mini pumpkin pies (see recipe on my blog)
				
			
						
						
									
				8
				
					After you have placed it in the muffin tins, gently pierce each crust with a fork to prevent it from puffing too much during baking
				
			
						
						
									
				9
				
					Place in preheated oven and bake 25 minutes until slightly golden, remove from oven and place on a cooling rack thats been placed on top of a baking sheet
				
			
						
						
									
				10
				
					In the mean time prepare the ganache
				
			
						
						
						
						
									
				11
				
					Chocolate Ganache
				
			
						
						
									
				12
				
					Pour the heavy cream into a small saucepan and heat on medium until slightly hot
				
			
						
						
									
				13
				
					Place the chocolate in a heat proof bowl and gently pour the hot cream over it
				
			
						
						
									
				14
				
					Whisk until smooth and silky, cool for about 2-3 minutes
				
			
						
						
						
						
									
				15
				
					Assembling the Pies
				
			
						
						
									
				16
				
					Gently pour the ganache into the crusts, taking care not to overfill
				
			
						
						
									
				17
				
					Place them in the refrigerator and chill for about 20 mins until ganache is set
				
			
						
						
									
				18
				
					Decorate each mini pie with the pecans
				
			
						
						
									
				19
				
					Keep pies in the fridge, bring to room temperature before serving. 
				
			
						
						
									
				20
				
					They are rich and decadent and delicious with a cup of coffee
				
			
						
						
									
				21
				
					Enjoy!😁