Mini Chocolate Chip Pecan Pies - Ohio Eggs

Ingredients

1 box refrigerated pie crusts

3 cups pecan halves

8 large eggs, room temperature

2 cups light corn syrup

1 1/3 cup light brown sugar

2 tbsp molasses

2 tbsp vanilla extract

2 tsp kosher salt

12 tbsp unsalted butter, melted, slightly cooled

1 12-ounce bag semi-sweet chocolate chips

Directions

For the crust; working with one crust at a time, roll your pie crust on a lightly floured surface until it is roughly 10 inches in diameter. Use your pie tins like a biscuit cutter and cut way dough to fill about 5 pie tins, rerolling the scraps as necessary. Repeat with the remaining dough and pie tins.
Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet and toast your pecans for about 8 minutes. Allow the nuts to cool completely. Increase the oven temperature to 400 degrees.
For the oven to 350 degrees. Arrange the pecans on a baking sheet and toast your pecans for about 8 minutes. Allow the nuts to cool completely. Increase the oven temperature to 400 degrees.
Divide the filling between the pie tins. Arrange 3 whole pecans on the top of your pie (this is more for aesthetics). Place the pie tins on a baking sheet.
Bake the pies for 10 minutes, then reduce the oven temperature back to 350 degrees and continue baking for another 10-15 minutes. The pies are done when the crust begins to brown and the filling begins to puff up around the edges. The centers will be indented and slightly jiggly. The pies will continue cooking in the tins once removed from the oven.