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Mini Salted Caramel Pecan Fudge Pies

Sweet, salty, chocolatey, nutty goodness—These Mini Salted Caramel Pecan Fudge Pies are not messing around. They are pure goodness. Every bite.

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Great for fall parties, these mini pies are not only adorable but easy for each guest to pick up and enjoy.

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I love the combination of chocolate fudge topped with toasted pecans, drizzled in smooth caramel and finished with a touch of sea salt.

FudgePieHowTo

A complexity of flavors presented in adorable individual servings ... They'll never know how simple they are to make!

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Mini Salted Caramel Pecan Fudge Piesmakes 20 3-inch mini piesChocolate Filling: 3 cups sugar 1 1/2 cups (3 sticks) butter, melted 2/3 cup all-purpose flour 2/3 cup 100% cacao unsweetened cocoa 2 tablespoon light corn syrup 2 teaspoon vanilla extract 6 large eggs 20 (3-inch) unbaked piecrust shells (you can find in freezer section of the grocery) Toppings: 1 bag pecan halves 1 (13 oz.) bag melting caramels 1/3 cup heavy whipping cream sea salt for sprinkling

Preheat oven to 350°. To make chocolate filling, whisk together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Pour mixture into pie shells 3/4 the way full. Bake at 350° for 25 minutes. (Filling will be loose but will set as it cools.) Remove from oven and allow to cool on a wire rack.

Toast pecan halves on a cookie sheet in heated oven until just fragrant (approx. 5 minutes, do not allow to brown). Remove and allow to cool. Meanwhile, place caramels and cream in a saucepan over a medium heat. Stir consistently until caramel is completely melted. Remove from heat and pour into a measuring cup with a pour spout.

To assemble pies, arrange 5 pecan halves in a spiral design on top of each mini pie. Pour approx. 1 Tablespoon of warm caramel over each pie. While caramel is still warm, sprinkle each pie with a pinch of sea salt.

Recipe adapted from Southern Living's Salted Caramel-Chocolate Pecan Pie

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