Chocolate Butterscotch Pecan, I only have pies for you. This taste-tempting pie filling, decadent and delicious, is the perfect flavor combination for fall or Thanksgiving parties. The mini pies are quick and easy to make, too. Whip together chocolate pudding, butterscotch topping, spoon into cooled pie crusts and garnish with candied pecans.
Gently unroll pie crusts. Cut 18 3-1/2 in. circles out of pie crusts, rerolling dough scraps as necessary. Fit dough circles into muffin pan. Prick bottoms and sides of dough with fork.
Bake 15-18 minutes or until crusts are golden brown, rotating pans halfway through baking. Cool in pan on cooling grid 5 minutes; remove to cooling grid and cool completely.
While pie crusts bake, prepare a cookie pan with parchment paper. In medium skillet, stir together pecans, sugar, salt and cinnamon. Cook over medium-high heat, stirring constantly, until sugar melts and turns an amber color, about 4-5 minutes. Immediately spread nuts onto prepared cookie pan in a single layer. Cool completely.
In medium bowl, whisk together pudding and cold milk until smooth. Fold in whipped topping and 1/4 cup butterscotch ice cream topping until fully incorporated. Spoon filling into cooled pie shells. Sprinkle with pecans and drizzle with remaining 1/4 cup butterscotch. Refrigerate until ready to serve.