Hear that? These Mini Zucchini Chocolate Pecan Pies are calling your name. You have to agree they’re kinda cute too!
It’s almost Thanksgiving and if, like me, you know you won’t be able to stop at just one slice of a regular-sized pie, you NEED this recipe in your life. Why? Portion control is important even its for a *very* lightened down version of pie.
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I toned down the quantity of butter in the crust so its not really flaky, but you still get the crisp and just enough of the buttery flavor coming through.
As far as the filling goes, its not a regular pecan pie – which is high in calories with all the sugar, butter and corn syrup – with *some* chocolate in it.
Its a chocolate pie thats bulked up with zucchini and has *some* pecans in it – just enough so you get the crunch amidst the ultimate moist-n-airy chocolate filling.
Its also a great dessert to serve at a holiday party. Not only will you avoid the messiness from 10 people taking a stab at slicing one pie, but also have a chance to show-off your food styling skills!
Mini Chocolate Zucchini Pecan Pies
Ingredients
Crust:
- 1 cup Whole Wheat Pastry Flour, 120g
- ½ tsp Salt
- 3 Tbsp Unsalted Butter, Cold, 42g
- 3 Tbsp Ice Water
Filling:
- 1¾ cups Zucchini, Shredded (Moisture Intact), 1¾ medium, 310g
- 2 Tbsp Coconut Oil
- 3 Eggs
- 1½ tsp Vanilla Extract
- 4 Tbsp Unsweetened Cocoa Powder, 20g
- Stevia Sweetener, ¼ cup sugar worth (Use your brand's Conversion Chart)
- 6 Tbsp Pecans, Halved, 44g
Topping:
- 1½ Tbsp Chocolate Chips, Stevia Sweetened, 21g
Instructions
- Preheat the oven to 350°F and grease a 12-cup large muffin tin.
- Combine flour, salt and butter in a food processor and pulse until butter is in small crumbs.
- Add 1 Tbsp water at time and process until a ball has formed with the dough.
- Transfer to lightly floured surface, divide into 12 pieces and roll into circles about ⅛” thick and 5″ in diameter.
- Place a dough piece in each cavity of the tin and press down and up the sides.
- Refrigerate pan while making filing.
- Place shredded zucchini in a clean cloth and wring out lightly.
- Add all ingredients for filling, except pecans, to a food processor and pulse until smooth, about 30 seconds.
- Transfer mixture to bowl and fold in ¾ pecans.
- Divide filling equally among pie crusts and top with remaining pecans.
- Bake for 20-25 minutes or until sides are golden-brown and top is set. It may look a little wet (zucchini moisture), but don’t over-bake; Test with a toothpick.
- Top with chocolate chips, and let cool about 5 minutes before removing from pan.
- Wait another 5 minutes and then enjoy!
Notes
- Make sure you squeeze out as much water from the zucchini as possible, or the pie filling will not rise. Don’t worry if you don’t get all of the water out.
- The top of the pie will look a little wet after the recommended bake time, but will actually be cooked on the inside.
- Let the pies cool completely before storing.
- Do not microwave to reheat or the crust will lose crispiness and become soft.
- Room temperature: 1-2 days in an airtight container.
- Fridge: 2-4 days in an airtight glass container or wrapped in plastic wrap. Reheat in a toaster oven or 350°F oven for about 8-10 minutes.
- Freezer (Baked): 6 months, wrapped in plastic wrap and then placed in freezer bags. Thaw for 30 minutes and reheat in a toaster oven or 350°F oven for about 10 minutes.
- Servings: 12 2” mini pies | Serving size: 1
- Calories: 136kcal
- Fat: 10g | Saturated fat: 4.9g
- Carbohydrates: 11.2g | Fiber: 3.1g | Sugar: 0.8g
- Protein: 3.6g
- Lily’s Dark Chocolate Baking Chips
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!