Recipes

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

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!😁

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8 Comments

  • Reply
    The Hungry Mum
    November 29, 2017 at 9:40 am

    please send any and all left-overs to me – stat #ThanksInAdvance

    • Reply
      WhollyCupcake
      November 30, 2017 at 3:29 am

      No leftovers…unfortunately:(

  • Reply
    chefkreso
    November 26, 2017 at 10:30 pm

    I have to make these for my trip to Bratislava.. 😀

    • Reply
      WhollyCupcake
      November 30, 2017 at 3:29 am

      🙂

  • Reply
    Cathryn
    November 23, 2017 at 9:41 pm

    You can’t go wrong with chocolate and pecans. These look delectable.

    • Reply
      WhollyCupcake
      November 23, 2017 at 11:07 pm

      Thank you! I agree

  • Reply
    Tasty Eats Ronit Penso
    November 23, 2017 at 4:39 am

    These look so very tasty! Love the maple-salt pecans! 🙂

    • Reply
      WhollyCupcake
      November 23, 2017 at 11:07 pm

      Thank you!

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