MINI PECAN PIE
Great dessert or snack if you're not on a diet.
Provided by RLADKINS05
Categories Desserts Pies Pecan Pie Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Beat cream cheese and margarine together in a bowl using an electric mixer until smooth and creamy. Slowly add flour and continually mix until dough is smooth. Refrigerate mixture for 15 minutes.
- Beat brown sugar, egg, cinnamon, and vanilla extract together in a bowl until smooth; add pecans and stir.
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups.
- Spoon dough, about 1 tablespoon per pie, into each muffin cup. Press dough into the bottom and up the sides of each cup, creating a pie shell. Fill each shell with pecan mixture.
- Bake in the preheated oven until pies are set, about 30 minutes. Cool pies on waxed paper.
- Melt chocolate in a small saucepan over low heat, stirring constantly. Dip a fork into melted chocolate and drizzle over pies.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 13.5 g, Cholesterol 12.9 mg, Fat 9.2 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 8.7 g
MINI BOURBON PECAN PIES
These are mini pecan pies, made with a cream cheese crust. The title "Pecanda's " is from my daughter, who when she was young couldn't say pecan pies, and said pecanda, and it stuck. These are very good and guaranteed to be a hit at any party, since people tend to feel less guilty about eating 3 mini pies than they would just getting a slice of a normal sized pie.
Provided by aimbrulee
Categories Tarts
Time 50m
Yield 24 pies, 24 serving(s)
Number Of Ingredients 13
Steps:
- For pastry, in a bowl combine 1 c flour baking powder and salt. In a mixing bowl combine the 1/2 c butter cream cheese and 2 tsp sugar. Mix until well blended, stir in the flour mixture, press firmly into a ball with hands. Divide in half. Set aside 1 half. On a lightly floured surface roll out dough to a 1/8 inch thickness. Lightly spray 2 twelve cup mufin pans with nonstick spray. Cut out 12 2 1/4 inch rounds, I suggest using a cookie cutter or biscuit cutter. Press the rounds evenly into the bottoms and sides of the muffin pan cups. Repeat with remaining dough. Then refridgerate about 10 to 15 minute.
- Meanwhile , in a medium bowl beat the eggs slightly. Stir in the granulated sugar, corn syrup, bourbon, melted butter, and vanilla until blended. Spoon a heaping teaspoonfull of chopped pecans into each pastry lined cup. Top with the corn syrup mixture. Be careful not to put too much, if the cornsyrup mixture goes above the pastry it can stick and be difficult to remove after baking. Bake at 350 degrees for 20- 25 min, until lightly browned and a toothpick comes out clean. Cool , and sprinkle with powdered sugar before serving.
- Enjoy!
Nutrition Facts : Calories 150.2, Fat 9.7, SaturatedFat 4.1, Cholesterol 32.1, Sodium 41.7, Carbohydrate 14.2, Fiber 0.6, Sugar 6.5, Protein 1.7
MINI PECAN PIES
The key to these decadent treats is the portion size--baking them in mini-muffin tins keeps the carbs and saturated fat in check. And maple syrup allows you to make this pecan pie recipe without corn syrup.
Provided by Lauren Grant
Categories Healthy Pecan Pie Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat 24 mini-muffin cups with cooking spray.
- Combine oats, flour, 1/4 cup brown sugar, and 1/2 tsp. salt in a food processor. Process until the oats are finely ground. Scatter butter pieces on top and process just until a dough comes together.
- Divide the dough among the prepared mini-muffin cups, using about 1 1/2 Tbsp. dough for each. Press the dough into the bottom and up the sides of each cup.
- Bake the crusts until the edges are set and light golden, about 15 minutes. Use the back of a spoon to press the crusts back down and up the sides (they will have puffed slightly during baking).
- Whisk eggs, maple syrup, pecans, vanilla, and the remaining 1/4 cup brown sugar and 1/2 tsp. salt in a medium bowl. Divide the filling among the crusts, using about 1/2 Tbsp. filling for each.
- Bake the mini pies until the filling is set, 10 to 12 minutes. Let cool in the pan for 15 minutes. Use an offset spatula to release the edges and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 12.7 g, Cholesterol 25.7 mg, Fat 7.6 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 105.1 mg, Sugar 6.8 g
MINI PECAN PIES RECIPE
Learn how to make Mini Pecan Pies in a muffin tin! This is an easy recipe that's perfect for the holidays. Make bite sized pecan pies in a mini muffin pan or a cupcake pan. This is the classic Karo Syrup recipe!
Provided by Dorothy Kern
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
- Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
- Press each circle in the bottom of the prepared muffin pan.
- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
- Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
- As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.
Nutrition Facts : ServingSize 1 serving, Calories 132 kcal, Carbohydrate 18 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 71 mg, Fiber 1 g, Sugar 11 g
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 PECAN-PUMPKIN PIES
If you love all that is wonderful about the holidays, i.e. pecans, cookies and pumpkins, this is the dessert for you! I saw this recipe recently while watching the Food Network and absolutely had to try them. And I did, and they were delicious. Recipe courtesy of Sunny Anderson from an episode of "Cooking for Real". As Sunny noted on the show, be sure to keep all ingredients for the cookie crust (excluding the water!) in the freezer prior to dough assembly; this will ensure a light and delectable finish.
Provided by oldbern
Categories Pie
Time 45m
Yield 24 mini pies, 24 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 102.2, Fat 6, SaturatedFat 2.2, Cholesterol 24.3, Sodium 95.1, Carbohydrate 11.9, Fiber 0.6, Sugar 4.8, Protein 1.2
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 the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the 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. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty 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.
MINI PECAN PIE WITH PHYLLO DOUGH
Phyllo cups stuffed with the most addicting no corn syrup, no eggs pecan filling for an ultimate bite size holiday treat.
Provided by Amira
Categories Dessert
Time 54m
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, bring honey and brown sugar to a boil. Continue boiling for 1 minute exactly then turn heat off.
- Throw in cold butter, cinnamon if using and the heavy cream. Stir until butter has melted then Set aside for about 15 minutes, try to stir it every now and then.
- On a large cutting board, place first sheet of phyllo and brush generously with melted butter. Pay close attention to the edges.*
- Arrange the second sheet on top of the first one and brush with butter. Repeat this step until you are done with the 6 sheets.
- With a sharp knife, cut the phyllo into 12 pieces.
- Snug tightly into a lightly greased 12 cupcake baking sheet, pressing gently into the bottom and up the sides of each one.
- Heat your oven to 350F.
- When the sugar mixture has cooled, it will have a caramel consistency, add in chopped pecan and str well to combine.
- Scoop up about 2 Tablespoons in each phyllo cup.
- Bake for approximately 15-20 minutes or until top mixture is just bubbling.
- Take off the oven, the mixture will be still runny but it will set as it cools down.
Nutrition Facts : Calories 405.3 kcal, Carbohydrate 44.1 g, Protein 2.7 g, Fat 29.2 g, SaturatedFat 10.3 g, Cholesterol 39.7 mg, Sodium 56.6 mg, Fiber 2.2 g, Sugar 30.3 g, UnsaturatedFat 17.4 g, ServingSize 1 serving
MINI PECAN PIES
These Mini Pecan Pies are easy to make and can also be made ahead of time. These are the perfect mini treat for Thanksgiving too!
Provided by Danielle
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
- In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
- Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.
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.
MINI PECAN PIES
It's hard to resist pecan pie, especially when it comes in a cute little package!These Mini Pecan Pies are simple to whip up and look great on a big serving platter or cake stand. Made with frozen tart shells and a sweet, nutty filling that comes together in a single bowl, they make a fantastic addition to a dessert table or holiday buffet. The gooey pecan filling is flavored with vanilla extract, but for something a little different, you could also add a half teaspoon of fresh orange zest for a bright fresh note that pairs well with the brown sugar, or a half teaspoon of ground cinnamon or pumpkin pie spice for a warm, fragrant hint of spice. For the most flavor, toast the pecans in a single layer in a shallow pan or baking sheet before adding them to the filling. Best of all, these mini pies can be made in advance. Bake the pies as directed, let them cool to room temperature, then store them in an airtight container for up to three days. If you are transporting Mini Pecan Pies to a party or potluck, place a layer of paper towels in the bottom of the storage container so they don't slide around.
Provided by Southern Living Editors
Categories Pies
Time 1h15m
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
- Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
- Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet.
- Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days.
MINI PECAN PIES
These sweet little Mini Pecan Pies are the perfect dessert to share at a gathering. Guests may think these treats are too cute to eat, but they'll be digging in soon enough! And our Mini Pecan Pies recipe makes 16 bite-size servings in just 30 minutes, so you'll have plenty to go around.
Provided by Nikki Gladd
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
- Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
- In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
- Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.
Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 5 mg, Fat 3, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 14 g, TransFat 0 g
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