Description
Making these mini Chocolate Praline Pies is quick and easy! Crispy phyllo shells are filled with a mixture of melted chocolate, caramel sauce and pecans, then topped with cream and caramel drizzle. Recipe and photo by Bernice Baran of Baran Bakery blog.
Ingredients
- 1 package (15 count) Athens® Phyllo Shells
- 1/4 cup plus 1 tablespoon salted caramel sauce
- 1/2 cup dark chocolate chips
- 1/4 cup plus 2 tablespoons heavy whipping cream
- 1/2 cup chopped pecans, toasted
Directions
Preheat the toaster oven to 350°F. Place empty phyllo shells on a baking sheet and bake for 3-5 minutes. Remove them and set aside to cool.
In a small pot over medium-low heat, combine 1/4 cup caramel sauce, chocolate chips and 2 tablespoons heavy whipping cream. Stir slowly but continuously for 2-3 minutes, until chocolate is completely melted and the mixture is emulsified. Remove the mixture from heat and stir in chopped pecans. Place a spoonful of the mixture into each phyllo shell, filling each to the top. Refrigerate phyllo shells while making the whipped cream.
Using an electric mixer at full speed, beat 1/4 cup heavy whipping cream in a bowl until soft peaks form. Add 1 tablespoon caramel sauce and continue beating until stiff peaks begin to form. Spoon a dollop on top of each phyllo shell. Garnish with additional chopped pecans and/or salted caramel drizzle.
Tips
- Depending on how much you fill the shells with filling, you can make up to 25 pies. If you want to make more, double the whipped cream recipe.
