See, that's what happens when you have full sized pecans and use a recipe that you've made before. I'm telling you this because what follows is not pretty.
So, this recipe. Yeah, I'm not making it again.
I've made full sized chocolate pecan pies before by adding chocolate chips into the gunk. It works. It's delicious. I don't know why I thought I'd try a recipe that uses cocoa powder. Novelty, perhaps? A burning desire for a chalky, grainy texture? Whatever. I also f--ked this up because...
Pecan pie shouldn't be made with chopped pecans. I knew this and yet when all I could get from the store was the chopped variety I thought, "What the hell?"
When making pecan pie, do not follow this "What the hell?" impulse.
Also, do me a favor and don't let get me started on my "Pacific Northwest Pecan Rage".
Anyway, chopped pecans will make your mini pie look like a f--king chocolate donut.
Which, fine, if you're making chocolate donuts.
Just lookit this lukewarm mess. (It was hot but I cooled it on the rack before cutting.)
I'm just glad that no one out there said anything about corn syrup that is standard in pecan pies. 'Cause if you think that I'm angry when I get Pacific Northwest Pecan Rage, you should just see how pissed off I get at the Pecan Pie Corn Syrup Police. *cracking knuckles*