Mini Chocolate Zucchini Pecan Pies
Serves 12
20 mins prep
25 mins cook
45 mins total
Mini Chocolate Zucchini Pecan Pies are what you need if you can’t stop at one slice of pie. They've got a moist-n-airy chocolate filling that's bulked up zucchini, and studded with crunchy pecans. This pretty and lightened-down pies will steal the show at your next holiday party!
Crust:
Filling:
Topping:
Preheat the oven to 350°F and grease a 12-cup large muffin tin.
Combine flour, salt and butter in a food processor and pulse until butter is in small crumbs.
Add 1 Tbsp water at time and process until a ball has formed with the dough.
Transfer to lightly floured surface, divide into 12 pieces and roll into circles about ⅛” thick and 5" in diameter.
Place a dough piece in each cavity of the tin and press down and up the sides.
Refrigerate pan while making filing.
Place shredded zucchini in a clean cloth and wring out lightly.
Add all ingredients for filling, except pecans, to a food processor and pulse until smooth, about 30 seconds.
Transfer mixture to bowl and fold in ¾ pecans.
Divide filling equally among pie crusts and top with remaining pecans.
Bake for 20-25 minutes or until sides are golden-brown and top is set. It may look a little wet (zucchini moisture), but don’t over-bake; Test with a toothpick.
Top with chocolate chips, and let cool about 5 minutes before removing from pan.
Wait another 5 minutes and then enjoy!
