Incredible Gluten Free Mini Pecan Pies Food

INCREDIBLE GLUTEN FREE MINI PECAN PIES

Steps:

• preheat oven to 325*.
• mix cream cheese and butter together, stir in flour, chill dough in fridge for 1 hour.
• Shape dough into balls and place in muffin tins, press dough up the sides and bottom of the muffin cups ( i usually wear a thin latex glove to stop my fingers sticking to the dough, and you have to work fairly quickly while the dough is chilled and still firm ) this amount usually makes 9 little pies.
• Sprinkle half the pecans into dough lined muffin cups.
• Beat together the egg, 1 tbsp melted butter, salt and vanilla until smooth.
• Spoon filling into cups and top with remaining pecans.
• Bake at 325* for 25 minutes.
• Cool completely before removing pies from muffin tins.

GLUTEN-FREE PECAN PIE

Steps:

• In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt. Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse to combine. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
• On a lightly floured work surface, roll out the dough into a 12-inch round. Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
• Preheat the oven to 400 degrees F.
• Line the shell with foil and pie weights or dried beans and bake for 15 minutes. Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes.
• Meanwhile, in a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup and vanilla over medium heat until melted and smooth. Cool the mixture slightly, about 5 minutes. In a medium bowl, whisk the eggs. Whisking constantly, add the sugar mixture into the beaten eggs. Stir in the remaining 2 1/2 cups pecans. Pour the filling into the crust and bake until set, about 25 minutes.
• Cool the pie completely before slicing.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

MINI PECAN-PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F.
• Spray the bottoms and sides of the mini muffin tins with cooking spray.
• For the dough:.
• In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined.
• Add in butter and pulse until dough resembles coarse meal.
• Slowly pour in ice water through the feed tube one tablespoon at a time as needed, pulsing, until the dough comes together.
• Remove from processor bowl onto clean work surface sprinkled with flour. Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered.
• Bake 15 to 18 minutes, until the crusts are very golden, but not overly brown.
• For the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.
• Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pecan half.
• Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.
• Run knife around edge of muffin tins to remove pies. Enjoy!

MIMI'S PECAN PIES

Steps:

• Mix together all ingredients in a large bowl.
• Pour evenly into 2 pie shells.
• Bake at 300 degrees for 45-55 minutes.

PETITE PECAN PIES

Steps:

• Preheat oven to 325 degrees.
• Mix 2 sticks butter, cream cheese, flour and a dash of salt together; chill for one hour.
• Mix all ingredients for the filling.
• Place a small ball of the crust mixture in the center of each cup of a mini muffin tin; shape with a tart shaper.
• Fill each muffin cup 2/3 full with the filling mixture.
• Bake for 25 minutes at 325 degrees.

MINI PECAN PIES

Steps:

• Beat cream cheese and butter with a mixer, medium speed, until well blended. Add flour and mix well.
• Cover and refrigerate at least 1 hour or until well chilled.
• Preheat oven to 357. Divide dough into 24 balls. Place one ball in each of 24 mini muffin pan. Press onto bottoms and up sides of cups to form a shell.
• Beat eggs lightly in small bowl. Add brown sugar and vanilla, mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full.
• Bake 25 to 30 minutes or until lightly browned. Let stand 5 minutes then remove tarts from pans. Cool completely on wire racks.
• Drizzle with melted chocolate and let stand until set.

CHRISSI'S CREAM CHEESE NUT CUPS (MINI PECAN PIES)

Steps:

• Dough: Combine ingredients. Roll dough into balls and press into mini muffin tins. Place in freezer for 30 minutes.
• Filling: Combine all ingredients.
• Fill dough in muffin tins 3/4 of the way with filling - DO NOT OVERFILL to the top.
• Bake at 350 degrees for 30 minutes. Enjoy.