Mini Chocolate Pecan Pie

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Cuisinart original

Ingredients

Chocolate Pie Crust: 1½cups unbleached, all-purpose flour 1/ 4cup cocoa powder ¼cup confectioners’ sugar 1 teaspoon kosher salt 16tablespoons (2 sticks) unsalted butter, cold and cubed ¼cup ice water Pecan Filling: 1 2/3cups pecan halves, divided 4tablespoons unsalted butter, melted and cooled 3large eggs ½cup packed dark brown sugar ½cup light corn syrup 1tablespoon real maple syrup ½teaspoon pure vanilla extract ¼teaspoon kosher salt

Nutritional information

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

Instructions

1.Prepare the pie dough. Put the flour, cocoa powder, confectioners’ sugar, and salt into the bowl of a food processor fitted with the chopping blade. Process to combine, about 30 seconds. Add the butter; pulse until the mixture resembles small peas. Gradually pulse in the water until the dough just starts to come together; do not over process! 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.