Pecan pies are definitely the highlight of the holiday dessert table as far as I’m concerned. A few years ago, I started throwing in chocolate into the mix, and made them even better. This year, instead of using pie crust, I propose puff pastry as the base. Individual puff pastry nests filled with pecans and chocolate seems like the perfect way to close your holiday feasts.
These individual puff pastry pecan pies are actually easier to whip up than traditional pecan pie, because there’s no crust to worry about. I make my own pie crust, but when it comes to puff pastry, I just use frozen puff pastry. For this recipe, I used Pepperidge Farm Puff Pastry Shells. They rise beautifully and provide the perfect little well for fun fillings like creamy and chocolatey pecan pie. Just scoop out the top, fill and cook. What could be easier?
Playing with frozen puff pastry generally inspires me to experiment, from coconut chicken pot pie to cinnamon twists with the remaining dough bits. But working with a new type of dough can be a bit daunting. The Pepperidge Farm Puff Pastry Basics website is full of empowering tips and videos; just what you need to let your creativity fly. The community at the Pepperidge Farm Facebook page is equally inspiring.
I’m always looking for ways to spark new creative ideas with my recipes. I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.
This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.
- 1 package of Pepperidge Farm Puff Pastry Frozen Shells
- 2 Tablespoons of unsalted butter, softened
- ¼ Cups dark brown sugar
- 1 large eggs, at room temperature
- ⅓ Cups dark corn syrup
- 1 teaspoons of pure vanilla extract
- pinch of salt
- ⅓ Cups of coarsely chopped pecans
- ⅓ Cups of semi-sweet chocolate chips
- Defrost a package of Pepperidge Farms.
- Preheat oven according to package directions, 450 degrees Fahrenheit.
- Remove the tops of each puff pastry shell, currently neatly labeled with the word "TOP." Place on a silpat or a parchment paper.
- In a medium sized bowl, cream the butter and the sugar. Add the eggs, corn syrup, vanilla and salt, one at a time, beating well with each addition.
- Stir in half the pecans and all the chocolate chips. Using a dessert spoon, carefully pour the filling into the prepared well in each puff pastry shell. Sprinkle the remaining pecans evenly over the filling.
- Bake for 15 to 18 minutes, until golden and puffed up.
- It's up to you whether you eat these warm or cold, topped with ice cream or plain. They're delicious any of these ways.