When I have a lot of people coming over, I love to make mini pies, or “pie cups.” They are portable, easy to make and the perfect portion size.

This recipe offers the option of using pre-made graham-cracker crusts, which helps ease the pressure on Thanksgiving. But if you prefer to make your own pie dough, use mini pie shells or a muffin pan.

Once the crust is taken care of, you will understand the meaning of “easy as pie”: Assembling the filling requires just a bowl and a fork.

I add dark chocolate to a traditional pecan pie for all those chocolate lovers out there, and a touch of Kahlua to deepen the chocolate flavor, but you could stick with the traditional bourbon. This pie is also delicious made with walnuts.

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Elizabeth Karmel, Associated Press

• 12 individual graham cracker pie shells or homemade 3-inch pie shells
• 1 cup pecan halves, plus more for decorating (or use walnuts)
• 1/4 cup butter, melted
• 2/3 cup sugar
• 1/2 cup dark corn syrup
• 2 large eggs, beaten
• 1/8 teaspoon sea salt
• 4 ounces 70-percent bittersweet chocolate, melted
• 1 teaspoon vanilla extract
• 2 tablespoons Kahlua liqueur
• Whipped cream or vanilla ice cream, for serving (optional)

Heat oven to 350 degrees. Put 2 tablespoons nuts into each unbaked pie shell. Set aside.

Combine butter, sugar, corn syrup, eggs, salt, chocolate, vanilla and Kahlua; stir.

Place pie crusts on a sheet pan. Pour pie mixture on top of nuts just until about 1/4 inch from top. Do not overfill as pies will puff up as they bake. Decorate the tops of the pies with a few nuts.

Bake on center rack of oven about 20 minutes or until cooked through, a little puffy and crusty on top. Cool on rack at least 3 hours.

Serve warm with whipped cream or a small scoop of vanilla ice cream if you choose.

Approximate nutritional information, per serving: 272 calories, 16 g total fat, 6 g saturated fat, 46 mg cholesterol, 84 mg sodium, 33 g carbohydrate, 2 g fiber, 27 g sugar, 3 g protein