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Gluten Free Chocolate Pecan Pies | Can't Stay Out of the Kitchen | these miniature #PecanPies are outstanding! They include miniature #chocolate chips to increase flavor & deliciousness. These fabulous #cookies can be made with #GlutenFree flour or regular flour--depending on your needs. Every bite will rock your world. Enjoy at #tailgating parties, potlucks or even #holiday #baking. #Christmas #PecanDessert #ChocolateDessert #GlutenFreeChocolatePecanPies

Gluten Free Chocolate Pecan Pies

Teresa Ambra
Gluten Free Chocolate Pecan Pies are outrageously good! These outstanding miniature Pecan Pies include chocolate chips for increased wow factor and deliciousness. The treats are perfect for tailgating parties, potlucks and holiday baking like a Christmas Cookie Exchange. You can use either gluten free or regular flour--both turn out fantastic. Wow your friends and family with these amazing cookies.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 60
Calories 91 kcal

Equipment

  • 3 24-tin miniature muffin tins (enough for 60 individual muffins)
  • 2 large mixing bowls
  • 1 electric mixer
  • 2 wooden spoons
  • measuring cups
  • measuring spoons
  • 1 nut chopper if your pecans are not already chopped
  • 2 wire cooling racks
  • paper cupcake holders if desired

Ingredients
  

SHELL:

  • 16 oz. pkg. cream cheese softened
  • 1 cup salted butter softened (2 sticks)
  • 2 cups gluten free flour (or use regular flour)

FILLING:

  • 1 cup light brown sugar packed
  • 1 large egg
  • 1 cup pecan pieces (measure after chopping)
  • 1 cup miniature chocolate chips

Instructions
 

SHELL:

  • Spray miniature muffin tins with cooking spray.
  • Combine shell ingredients in a medium mixing bowl.
  • Use about 1 rounded tablespoonful of dough (shell) for each tin.
  • Press dough in bottom and sides of tins.

FILLING:

  • In a separate mixing bowl, mix brown sugar and egg with mixer.
  • Stir in pecans and miniature chocolate chips.
  • Fill each muffin shell with approximately ½ teaspoonful filling and press lightly into shell.
  • Bake at 350° for 20-25 minutes.
  • Cool 45 minutes in pans before removing to wire rack.
  • Add paper cupcake holders after, if desired.
  • Makes about 60 miniature muffins.

Notes

NOTE: It is easier to work with this recipe if the dough is at room temperature and the filling has been chilled.
 
NOTE: Do not overfill the shells because the brown sugar filling expands a lot during baking. It will over flow the shell and then the Pecan Pies become very difficult to remove from the pans. Use only between ½ to 1 teaspoon of filling in each tin.
 
NOTE: Lightly flour your finger tips with gluten free flour before pushing the shell up the sides of the miniature muffin tins. This prevents the dough from sticking to your fingers and being pulled apart.
 
NOTE: This recipe can easily be converted using regular flour instead of gluten free flour if you desire.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 91kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 13mgSodium: 82mgPotassium: 35mgFiber: 1gSugar: 6gVitamin A: 111IUVitamin C: 0.04mgCalcium: 38mgIron: 0.3mg
Keyword chocolate chips, chocolate dessert, cookie, dessert, gluten free, pecan dessert, pecans
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