Get your hands on these portable chocolate-pecan pies with caramel drizzle

Hand pies are adorable, individual servings of tasty goodness — no fork needed.

Pies can win the prize, but this recipe for chocolate-pecan hand pies with caramel drizzle is in a category by itself. These small, individual portions of pie enveloped in crust and dripping with caramel sauce are fantastic for dessert.

Chocolate-pecan hand pies with caramel drizzle

If you like, you can adapt this recipe and make things a little easier by using prepared pie dough and prepared caramel sauce. The chocolate, pecans and caramel combine perfectly for a fab fall-inspired treat.

Chocolate-pecan hand pies with caramel drizzle

Chocolate-pecan hand pies with caramel drizzle recipe

Yields 15


For the dough

  • 3 cups all-purpose flour, plus extra for your work surface
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 2/3 cup vegetable shortening
  • 3/4 cup cold water
  • 1 egg, beaten, as a wash for the dough before baking
  • Parchment paper

For the filling

  • 1 cup toasted pecan halves (I cut mine in half again)
  • 4 ounces semisweet chocolate chips
  • 2 tablespoons butter
  • 1/3 cup packed brown sugar
  • 1 egg, lightly beaten
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/3 cup corn syrup

For the drizzle

  • 1/2 cup packed brown sugar
  • 3 tablespoons butter
  • 3 tablespoons milk
  • 1/8 teaspoon salt
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup confectioners’ sugar


For the dough

  1. To a large bowl, add the flour, sugar and salt, and whisk to combine.
  2. Add the shortening to the flour mixture in small pieces. Use a pastry blender (or your hands and a fork) to mix the ingredients together.
  3. A little at a time, add the cold water to the flour mixture. Stir, and continue to blend the mix until it looks like coarse sand with several pea-size clumps.
  4. Use your hands to mix the dough into a soft dough ball.
  5. Divide the dough in half, and shape each half into a disk about 1 inch thick. Wrap in cling wrap, and refrigerate for about 1 hour.

For the filling

  1. To a microwave-safe bowl, add the chocolate chips and butter, and heat in 20-second increments until melted. Stir to combine.
  2. Add the brown sugar to the mixture, stirring, and then allow it to cool for a few minutes.
  3. Add the egg, and mix well. Add the vanilla, salt and corn syrup to the mixture. Finally, fold in the pecan pieces.

For the drizzle

  1. To a saucepan over medium heat, add the brown sugar, butter, milk and salt. Stir to combine, and increase the heat.
  2. Continue to stir, and when the mixture boils, reduce the heat slightly. Allow the mixture to boil for a few minutes.
  3. Remove the pan from the heat. When the mixture has cooled by about half, add the vanilla and 1/2 the confectioners’ sugar. Whisk until smooth.
  4. If the mixture needs to be a little thicker, then add the remaining confectioners’ sugar a little at a time.

To prepare the hand pies

  1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Add the egg wash to a small bowl, and set it aside.
  2. Remove 1 disk of dough from the refrigerator at a time, and roll it out on a floured surface until it is about 1/8 inch thick.
  3. Use a 4-1/2-inch round pastry cutter to cut out the dough. Gather the scraps, and continue to roll out the dough until there isn’t enough left for extra rounds.
  4. Drop 1 teaspoon of the filling mixture into the centers of the cut-out dough rounds. Fold the rounds in half, and tightly seal the edges, pinching them together.
  5. Use a sharp knife to cut 2 small slits in the tops of the hand pies for steam to escape while baking. Brush the tops of the pies with the egg wash. Bake for 25 to 30 minutes or until the pies are lightly golden.
  6. Remove from the oven, and let cool slightly.
  7. Serve warm (or at room temperature) with the caramel drizzle over the tops of the hand pies.

You won’t be able to keep your hands off this dessert.

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