chocolate pecan pie cups.

This is so appropriate.


You know, when you have 5 dozen holiday cookies made, 4 dozen cupcakes to make, and an oversized cupcake smash cake to make for a little nugget’s first birthday?  Yeah. It’s totally appropriate to make homemade candy as well.

Because it’s homemade candy filled with PIE FILLING.

Ohhhh yess!

You see – when I married Franklin, I was well aware of that fact that my Thanksgivings would never be filled with pumpkin and pecan pies.  Because he likes apple.  And I’m not about to sit there and eat an entire pie myself.

But 5 years is long enough.  I needed pecan pie.

Did you see my dilemma?


And guys let me tell you – these are so good.  Too good. Like. I inhaled these so quickly I’m surprised they made it into photos.

And now I understand why people have to diet AFTER the holiday season.

Because I’ve literally ate my weight in pecan pie filling.


Chocolate Pecan Pie Cups

makes 24 cups

  • 1 c packed brown sugar
  • 1/4 c cornstarch
  • 1 1/4 c water
  • 2 egg yolks
  • pinch of salt
  • 3 tbsp. butter
  • 1 tsp vanilla extract
  • 2 c chopped pecans
  • semi sweet chocolate chips & white chocolate chips
  • coconut oil, optional*

Add the brown sugar, cornstarch, water, egg yolks, salt, and 1 c chopped pecans into a small sauce pan.  Mix together and simmer over a medium heat stirring constantly until thickened. Once mixture has thickened considerably, remove from heat and add butter, vanilla extract and remaining 1 c pecans.  Set aside to cool completely or refrigerate overnight.

When you are ready to assemble,  line a  mini muffin pan with liners.  Melt the chocolate with a bit of coconut oil and then use a pastry brush to paint the insides of the liners. Pop in the freezer for a couple of minutes until hardened.

Remove from freezer and add about a tablespoon of the pecan pie mixture**. Top with more chocolate and place in the freezer for about 15-20 minutes until the chocolate top is hardened.


*Depending on how much chocolate you use will depend on the amount of coconut oil.  I use about 1/4 tsp coconut oil to 4 oz of chocolate. It just helps to thin it out and spread easier.

**I could say that the pecan pie filling was the perfect amount for these cups but I could not stop eating this by the spoonful prior to even making the cups!


What holiday pies are your favorite?




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