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mini chocolate pecan pies.

A bitesize treat for the Thanksgiving season - teeny, tiny chocolate pecan pies. These mini morsels are made up of dark chocolate pastry, a sweet sticky filling, whipped cream and topped with a caramelised pecan and dark chocolate shavings.

With match.com hosting their Short & Sweet Thanksgiving Speed Dating Event this Thursday 26th, I was tasked with creating a tiny dessert for their American themed menu. Budding love birds will be able to enjoy speed dating over dessert with the likes of New York Cheesecake, Pumpkin Pie along with my sweet recipe too! If you aren't heading the even but fancy a try anyway, here's the pecan pie recipe for you to feast your eyes on...

Makes 24 mini tarts

Shopping list.
For the dark chocolate pastry
100g unsalted butter
50g plain flour, plus extra for dusting
50g good quality cocoa powder

For the pecan pie filling
75g unsalted butter
75g brown sugar
75g white sugar
75g golden syrup
2 free range eggs

For the topping
24 pecan halves
1 tbsp sugar
Double cream
Dark chocolate

Equipment 24 tart tin baking tray, circular cutters, saucepan, cling film, rolling pin, electric whisk or stand mixer, piping bag with star nozzle

Step one. Begin by making your chocolate pastry. In a bowl, crumble the butter, flour and cocoa powder between your fingers until it resembles breadcrumbs.

Step two.
Gradually add in cold water until the mixture forms into a ball. Wrap with cling film and chill in the fridge for thirty minutes.

Step three.
Meanwhile prepare the filling by melting together the butter, sugar and golden syrup on a low heat in a heavy saucepan. Allow to cool before adding the eggs.

Step four.
Grease your tart tin with a little butter. Dust a flat surface with flour and roll out your chocolate pastry as thin as possible. Cut out circles and lay them in the tart tin.

Preheat your oven to 180 degrees c.

Step five.
Carefully pour in the tart mixture and bake for 15-18 minutes until cooked through and golden.

Step six.
Whilst the tarts bake, toast your pecans with sugar for 3-5 minutes until caramelised.

Step seven.
Whisk up your double cream until it thickens. Fill up a piping bag with star nozzle. Keep in the fridge until ready.

Step eight. When completely cool, pipe a swirl of cream on top of the pie and finish with a toasted pecan and grated chocolate.

There you have it! And if you happen to be off to the event this Thursday, I really do hope you enjoy my pecan pies. Oh and that you find the man or woman of your dreams too of course...

Happy Thanksgiving! Last year I posted a rather indulgent four mac and cheese recipe!

Have you ever made pecan pies? Or any other Thanksgiving recipes?

Post in collaboration with match.com. All recipe and photographs are my own.


  1. ooh Emily these look pretty - and ever so moreish! lovely idea for seasonal gatherings

  2. These look amazing Emily! I am a huge pecan fanatic (is there such a thing?) and love how little and perfect for sharing these are. Yum yum yummed!

  3. They look delicious and so cute! I love pecans, they're probably my favourite nut (actually it's a tie with pistachios!) They taste amazing in desserts :D