1½ cups unbleached, all-purpose flour
1/ 4 cup cocoa powder
¼ cup confectioners’ sugar
1 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter, cold and cubed
¼ cup ice water
1 2/3 cups pecan halves, divided
4 tablespoons unsalted butter, melted and cooled
3 large eggs
½ cup packed dark brown sugar
½ cup light corn syrup
1 tablespoon real maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
Nutritional Information per Pie: Calories 964 (60% from fat); carb. 88g; pro. 11g; Fat 67g; sat. fat 25g; chol. 230mg; sod. 508mg; calc. 61mg; Fiber 5g
2. Transfer the dough onto a clean, lightly floured work surface. Form the dough into a disk about 8-inches in diameter. Wrap well and chill in the refrigerator, a minimum of two hours, preferably overnight.
3. Once the dough has rested, remove from the refrigerator and roll into a circle of 1/8-inch thickness. Cut four circles, 7-inches in diameter, and transfer to the mini pie plates. Press to fit so there are no gaps, and then, using the tines of a fork, prick the bottom and sides of the dough to make indentations, but not pressing all the way through. Chill for a minimum of 1 hour.
4. While the dough is chilling, prepare the filling. Reserve 2/3 of the pecan halves in a small bowl. Roughly chop the remaining 1 cup; reserve.
5. In a medium mixing bowl, combine the remaining ingredients and whisk well until homogenous. Whisk in the cooled butter.
6. Once the pie shells are sufficiently chilled, divide the chopped pecans between the four shells. Top with the liquid filling and then place the reserved pecan halves on top in a decorative pattern.
7. Preheat the Cuisinart Compact Air Fryer Oven to 350°F for 5 minutes. Once preheated, put the filled shells on the baking tray and put into the bottom position. Bake until the filling is set, about 25 minutes.
8. Remove and cool completely before serving.
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