PECAN TASSIES
A little like mini pecan pies, these Pecan Tassies are much easier to make and every bit as delicious. The flaky cream cheese crust with maple and pecan filling is so easy to make too.
Provided by Marie Roffey
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- To toast the pecans (optional but recommended), scatter them on a baking tray and bake for 7-8 minutes at 350F / 180C / 160C fan forced.
Nutrition Facts : ServingSize 28 g, Calories 121 kcal
MINI SOUTHERN PECAN PIES
These tasty, pecan-filled mini pies are great for the holidays or an easy, elegant dessert anytime. The use of light corn syrup lets the pecan goodness shine through, rather than overwhelming with sugary sweetness. Be careful when eating these - if you get some of the filling on your face, your tongue may beat you to death trying to get to it! Try serving warm with vanilla ice cream. Serve warm or cool and place in airtight containers up to 1 week.
Provided by Squankdog
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pecans on a food processor and pulse until coarsely chopped.
- Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
- Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 319 calories, Carbohydrate 45.3 g, Cholesterol 34.7 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 163 mg, Sugar 21.5 g
MINI PECAN PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 14 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
- Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.
PECAN PIE ICE CREAM
This pecan pie ice cream is built on a base of French vanilla, with toasted pecans, cloaked in maple syrup, swirled in. Making the vanilla custard for this French-style ice cream is a delicate operation, like producing hollandaise, because of the fragile nature of eggs when they are heated. Perform this part of the recipe when you can give it your full, undivided attention. If preparing this custard in a saucepan over direct heat makes you nervous about overcooking and curdling the eggs, you can make it in a double boiler, but it will take at least 20 minutes longer to get the custard to thicken.
Provided by Florence Fabricant
Categories ice creams and sorbets, dessert
Time 8h30m
Yield 5 cups (about 8 servings)
Number Of Ingredients 9
Steps:
- Place milk and cream in a heavy saucepan. Stir in the sugar. Heat on medium until scalded (about 180 degrees) - bubbles will form around the edges. Remove from heat.
- Beat eggs in a small bowl until well-blended. Gradually whisk several tablespoons of the hot milk mixture into the eggs, then slowly pour the egg mixture back into the pan, whisking all the while.
- Place over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the spoon, 6 minutes or so. As soon as you see the first wisps of steam, remove the pan from the heat. Keep stirring another 5 minutes or so as the mixture cools down. Stir in the vanilla. Transfer the custard to a bowl, cover and refrigerate until very cold, about 6 hours or overnight.
- Place the pecans in a small, heavy skillet over medium-high heat. Toast them, stirring, until lightly browned. Remove from heat. Pour in the maple syrup and add the butter and salt. Stir to coat pecans completely. Transfer to a bowl and refrigerate.
- Add the cold custard to your ice cream maker and churn until the mixture reaches the consistency of soft ice cream, 40 to 50 minutes. Transfer it to a bowl. Fold in the cooled nuts and syrup, swirling them in so they are not thoroughly mixed in.
- Transfer the ice cream to one or more containers and freeze until firm, at least 2 hours. If necessary, let the ice cream soften a bit in the refrigerator or at room temperature before scooping.
More about "mini pecan ice cream pies food"
MINI PECAN PIES
From butterwithasideofbread.com
3/5 (1)Total Time 30 minsCategory Dessert, TreatsCalories 216 per serving
EASY MINI PECAN PIES RECIPE (2 SIZES)
From crazyforcrust.com
MINI HOMEMADE PECAN PIES - LOVEFOODIES
From lovefoodies.com
MINI PECAN PIES {TINY TREATS FOR HOLIDAY GATHERINGS!}
From lilluna.com
MINI PECAN PIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
MINI PECAN PIES RECIPE - SOMETHING SWANKY
From somethingswanky.com
MINI PECAN PIES
From sallysbakingaddiction.com
CARAMEL-PECAN ICE CREAM PIE RECIPE
From foodnetwork.com
Author Jessica D’Ambrosio for Food Network Kitchen FromSteps 3Difficulty Easy
THE BEST MINI PECAN PIES FOR THE HOLIDAYS
From icecreamandneondreams.com
MINI PECAN PIES - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
MINI PECAN PIES
From itisakeeper.com
MINI PECAN PIES
From africanbites.com
MINI PECAN PIES
From myincrediblerecipes.com
MINI PECAN PIES - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
MINI BOURBON PEACN PIES RECIPE - BOULDER LOCAVORE®
From boulderlocavore.com
MINI PECAN PIES - EASY HOME MEALS
From easyhomemeals.com
MINI PECAN PIES RECIPE | BAKE OR BREAK
From bakeorbreak.com
MINI PECAN PIES - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love