Mini Chocolate Chip Pecan Pies with Salted Caramel Drizzle

This is a delicious twist on a pecan pie and just the right size as not to make you feel too guilty for eating a few bite size mini pies! I used spelt flour instead of all purpose and really loved the texture and nutty flavor that it created for the crust. Of course you can use the same amount of regular all purpose if you prefer. The spelt flour combined with the extra little surprise of milk chocolate chips and a homemade caramel drizzle send this little treat over the edge!

Mini Chocolate Chip Pecan Pies with Salted Caramel Drizzle

Ingredients:

Crust:

• 2 tablespoons finely ground pecans
• 1 cup spelt flour, plus more for dusting 
• pinch of salt
• 1 tablespoon sugar
• 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
• 1 egg white, chilled
• 2 tablespoons ice water, only if needed

Filling:

1 cup pecan halves

milk chocolate chips

• 2 eggs
• 1/4 cup light brown sugar
• 1/4 cup sugar
• 1/4 stick unsalted butter, melted
• 1/2 teaspoon pure vanilla extract
• 1/4 cup dark corn syrup
• 1/4 teaspoon salt

Caramel Sauce:

• 1/2 cup sugar
• 4 tbsp water
  4 tbsp + 4 tsp heavy whipping cream
• 
  
• Directions:
• Crust:

Preheat oven to 350 degrees F.

In a food processor combine the ground pecans, spelt flour, salt, and sugar. Add the butter and process until the mixture resembles coarse crumbs. Pour in the egg white and blend it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount of dough together, if it is crumbly, add the ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Lightly coat a 12-cup muffin tray with nonstick spray. Roll out the dough on a lightly floured surface to about a 2 foot square, then use a small bowl 3-inches in diameter or a large 3-inch ring mold as a guide to cut out circles. They should be slightly larger in diameter than the muffin tin hole, so when pressed in, the edges come half-way up the sides of the tin. Poke a fork in the bottom of each mold to alleviate massive puffing while baking. Place in oven and cook for about 6 minutes. Take out and fill each mini pie with the filling per direction below.

Filling:

In a large mixing bowl, mix the eggs until frothy then blend in sugars. Stir in the melted butter, vanilla, syrup and salt until well blended. Arrange the pecans and 4-5 chocolate chips on the bottoms of the tart shells. Pour in the filling to fill the shells almost to the top. Bake until the filling is set and slightly puffed, about 17-20 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pies to a rack and cool. Drizzle with caramel sauce.

Caramel Sauce:

Place 1/2 cup of sugar and 4 Tbl water in a saucepan over medium-high heat. Do not stir or you will get sugar crystals, only swirl the saucepan gently. It will bubble itself into a deep amber color. Remove immediately from the heat and add the cream (careful-it will bubble furiously). Stir until smooth, set aside and let cool.