Mason Jar Chocolate Pecan Pies
These Mason Jar Chocolate Pecan Pies are rich, fudgy, and nutty—and they’re also perfectly portioned into individual servings! Don’t skip the homemade Bourbon Maple Whipped Cream.
Pecan pie definitely ranks up there on the decadence scale, and especially when it’s made with chocolate. Between the nuts and the buttery, fudgy filling, it’s a lot, even if you have a sweet tooth.
That’s why I love this recipe for Mason Jar Chocolate Pecan Pies. It packs in all the deliciousness you expect from pecan pie, but in a totally reasonable serving size that’s juuuust enough, without ever being too much. (Yes, even with the Bourbon Maple Whipped Cream. Which you might just want to start adding to ALL THE THINGS because: bourbon! maple!)
If you’re hosting a holiday party, I guarantee these personal pies will be a hit. And if you’re bringing a dessert to someone else’s house? Individual pecan pies couldn’t be more perfect! I find that desserts in jars are actually easier to transport than a traditional pie or cake because they’re self-contained. Just pop the jars in a box and you’re ready to go!
What You’ll Need
While these little pecan pies look involved, you really don’t need all that many ingredients to make them!
For the pies:
- Pie crust – You can use your favorite pie crust recipe or simply buy refrigerated pie crust at the grocery store.
- Unsweetened chocolate
- Light corn syrup – Light corn syrup has a subtle vanilla flavor that works well with pecan pie.
- Brown sugar – Either dark or light brown sugar will work.
- Vanilla extract
For the Bourbon Maple Whipped Cream:
- Heavy cream
- Bourbon – If you don’t have bourbon on hand and aren’t a bourbon drinker, buy a nip bottle. You’ll have just enough leftover to make Bourbon Brown Butter Chocolate Chunk Cookies. Win!
- Maple syrup
- Chocolate shavings – If you’re lucky, your grocery store will sell chocolate shavings in the baking section. You can also make your own with a vegetable peeler or grater.
How to Make Mason Jar Chocolate Pecan Pies
Because pecan pie is served chilled, this recipe is great for making ahead of time. Here’s what you’ll need to do:
Prepare. Preheat your oven to 300ºF. Line a baking sheet with parchment paper.
Make the crusts. Use a biscuit cutter to cut out 8 rounds of pie crust and place them on the prepared baking sheet. Prick the pie crust a few times with a fork, then brush lightly with water. Bake the crusts until they’re golden brown, about 10 minutes, watching closely to make sure they don’t burn.
Toast the pecans. On the same baking sheet, toast the pecans for about 7 to 10 minutes, stirring occasionally to keep them from burning. Set aside to cool.
Make the pie filling. Melt the butter and chocolate in a microwave-safe dish at 50 percent power; cook for a minute, then stir and cook for another minute. Whisk in the corn syrup, sugar, eggs, vanilla, and salt, then add the pecans and stir to coat.
Assemble the pies. Press the pie crusts into the bottoms of 8 wide-mouth mason jars, then divide the pecan pie mixture evenly between the jars.
Bake. Place the jars on the baking sheet and bake for 25 to 30 minutes, or until the pecan layer forms and starts to crack on top. Use an instant read thermometer to make sure the pie filling is between 185 and 190ºF.
Cool and chill. Let the pies cool completely on a wire rack, then refrigerate them until set.
Make the whipped cream. Whip the heavy cream, bourbon, maple syrup, and pinch of salt until stiff peaks form.
Serve. Place a dollop of the whipped cream onto each of the chocolate pecan pies and garnish with chocolate shavings, if you’re using them.
Tips for Success
Here are some hints and tricks to help you with this recipe:
- About the jars. If you do not have wide mouth mason jars, you can use regular mason jars. Just make sure the crusts are cut to the right size so they fit inside the jars you use.
- Testing for doneness. The pies may jiggle slightly when you shake them, and that’s okay! It can be tricky knowing when pecan pie is done, which is why I recommend using a thermometer.
- Whipping the cream. You can make whipped cream the old fashioned way by using a whisk, but if you have a stand mixer, that’s definitely the easiest option. An electric hand mixer works well, too!
How to Store
Store your mini chocolate pecan pies in the refrigerator for up to a day with the whipped cream, or up to 3 days without it. (I recommend making the whipped cream just before serving, but no more than a day in advance if you absolutely must make it ahead.)
Can This Recipe Be Frozen?
You can freeze your pies without the whipped cream for up to 2 months, then let them thaw in the refrigerator overnight before serving.
Other Inspired Desserts in Mason Jars
- Mini Mason Jar Pumpkin Pies
- Mason Jar Overnight Oats – 5 Ways
- Healthy Blueberry Lemon Mousse
- Pumpkin Spice Tiramisu
With a deeply fudgy filling and toasted pecans, these little pies are a decadent treat no one can resist!
- 1 Pie Crust, prepared and rolled out (I use store bought)
- 2 ½ cups Pecans, toasted and chopped
- 6 Tbsp Butter
- 3 ounces Unsweetened Chocolate, chopped
- ¾ cup Light Corn Syrup
- ¾ cup packed Brown Sugar
- 3 Eggs
- 1 tsp Vanilla
- ½ tsp Salt
Bourbon Maple Whipped Cream
- 1 cup Heavy Cream
- 1 Tbsp Bourbon
- 1 Tbsp Maple Syrup
- Pinch of Salt
- Chocolate shavings, if desired
Preheat oven to 300 degrees. With a biscuit cutter, cut out 8 rounds of pie crust. Place on a parchment lined baking sheet. Using a fork, prick the pie crust a couple of times, so that while baking it doesn’t puff up. Brush lightly with water and bake until golden brown, about 10 minutes. Watch to ensure they do not burn. Remove from the oven and allow to cool.
On the same baking sheet, toast the pecans, about 7 to 10 minutes, stirring occasionally so they do not burn. Allow them to cool completely.
For the pie filling, melt the butter and chocolate together in a microwave safe dish at 50 percent power, stirring halfway through. About 2 minutes. Once melted, stir in the corn syrup, sugar, eggs, vanilla, and salt. Whisk until thoroughly combined. Stir in the pecans.
To assemble the pies, press one round of pie crust into the bottom of 8 ounce wide-mouth mason jars. (if you do not have wide mouth jars, you can alternatively use regular mason jars, just cut the pie crust rounds smaller in the initial step.) Divide the pecan pie mixture between the mason jars. Place the jars onto the baking sheet that you have used for the pie crusts and pecans and bake the pies until the pecan layer forms and starts to crack on top. Using an instant read thermometer be sure the pies register between 185 and 190 degrees. The pies may jiggle slightly when shaken. This should take about 30 minutes but begin checking at 25.
Allow the pies to cool completely on a wire rack, then transfer to the fridge to chill and finish setting.
To serve, whip the heavy cream, bourbon, maple syrup, and pinch of salt together until stiff peaks form. Dollop onto pies ahead of serving, and garnish with chocolate shavings, if desired.
Keywords: chocolate bourbon pecan pie, mini pecan pies, mason jar desserts