Satori Chocolate Mini Pecan Pies

By: Keena Moffett

When it comes to winter and the holidays, nothing brings my family together like baking delicious treats in the kitchen while sharing our lives and laughter, and nothing says cozy, comfort food like rich, decadent chocolate pecan pie! I’ve taken the classic southern dessert and added a bit of magic by including yummy chocolate, then made them into two-bite minis for easy consumption. You absolutely must try these little gems for your holiday spread; they’re quick and easy to prepare and delicious...they won’t last long on your table!

This recipe is medicated using Satori’s sustainably sourced chocolate (from Latin America!), so all of my fellow chocolate snobs will approve. It’s also a fast-acting cannabis chocolate, and that’s truly the cherry on top! By some magic (actually nano-emulsifiers, lol), Satori has managed to make chocolate that is absorbed quickly and used efficiently in the body. So, when you need a quick pick-me-up or a mental respite from the holiday stress, you’ll have these little darlings just waiting to rescue you, and carry you away to chocolate-infused bliss!

My husband ate one before they were even fully cooled, and if I’m honest, I ate two before I could even finish taking pictures; LOL, good thing they’re microdosed! I hope you love these pies as much as we do.


Satori Chocolate Mini Pecan Pies

Makes 12 pies

Dosage: ~5mg THC per pie

  • 2 pie crusts, store-bought or homemade
  • 6 bars Satori Chocolate (60mg THC)
  • 2/3 cup light corn syrup
  • 1/2 cup brown sugar
  • 3 tablespoons unsalted butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cup chopped pecans


  1. Preheat oven to 350°F.
  2. On a lightly floured surface, roll the pie dough out until it’s thin, then using a 3-inch biscuit cutter (or cup), cut out 12 circles from the dough.
  3. Place each piece of dough in each muffin cavity of a 12-count muffin pan, then place the muffin pan into the refrigerator while you make the filling.
  4. In a microwave-safe mixing bowl, melt the 6 Satori chocolate bars and butter in the microwave for 1 minute, then whisk until smooth.
  5. Add the corn syrup, brown sugar, eggs, and vanilla extract until fully combined, then fold in the chopped pecans with silicone spatula (or spoon).
  6. Evenly distribute about ¼ cup filling between all 12 muffin cavities.
  7. Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes.
  8. Cool pies completely on a wire rack or in the fridge.