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 PECAN PIES WITH WHIPPED CREME FRAICHE AND GINGERBREAD COOKIES
Steps:
- For the cookies: Decorate the cookies as desired with red, green, black and white decorating icing.
- For the crust: Preheat the oven to 350 degrees F. Spray two 12-cup muffins tins with nonstick cooking spray.
- Roll each pie into a 12-inch circle 1/8-inch thick on a lightly floured surface. Use a 3-inch round biscuit cutter to cut 24 circles, rerolling the dough as needed. Press one dough circle into the bottom and up the sides of each hole in the muffin tin. Freeze for 30 minutes.
- Meanwhile, make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan. Bring to a boil over medium heat, stirring constantly, and boil for 1 minute. Remove from the heat and stir in the pecans and vanilla. Set the filling aside to cool slight, about 5 minutes.
- Whisk the eggs into the filling until smooth. Spoon about 1 1/2 tablespoons of filling into each pie shell. Bake until the filling is set and the crust is cooked through and golden brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
- For the whipped cream: Mix the creme fraiche and granulated sugar in a medium bowl until smooth. Add the heavy cream and beat with a hand mixer until stiff peaks form. Spoon about 1 tablespoon whipped cream on top of each pie and top with a gingerbread cookie.
- The pies can be made up to 3 days in advance and stored in separate airtight containers. Make the whipped cream just before serving.
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
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 AND CHOCOLATE TART WITH BOURBON WHIPPED CRèME FRAîCHE
Provided by Suzanne Goin
Categories Bourbon Milk/Cream Chocolate Dessert Bake Thanksgiving Pecan Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Roll out Pâte Sucrée disk on a lightly floured work surface to a 1/8"-thick round, dusting with flour as necessary to prevent sticking. Transfer crust to tart pan; press onto bottom and up sides of pan. Trim dough flush with edge of pan. Chill for 1 hour.
- Meanwhile, preheat oven to 350°F. Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8-10 minutes.
- Place butter in a small skillet over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan a few times, until butter browns and smells nutty, about 5 minutes. Discard vanilla bean.
- Whisk sugar, both corn syrups, and salt in a large bowl. Whisk in warm brown butter, then eggs; whisk to blend. Spread chopped pecans in an even layer over prepared tart shell. Scatter chocolate over. Place pecan halves in concentric circles over chopped pecans and chocolate. Pour filling slowly and evenly over nuts.
- Bake tart until filling is just set in center, 45-50 minutes.
- Transfer tart to a wire rack; let cool for at least 30 minutes. DO AHEAD: Tart can be made 8 hours ahead. Let stand at room temperature.
- Beat cream, crème fraîche, and bourbon until soft peaks form. DO AHEAD: Bourbon whipped crème fraîche can be made 4 hours ahead. Cover; chill. Rewhisk before serving.
- Remove pan sides. Cut tart into wedges. Serve warm or at room temperature with bourbon whipped crème fraîche.
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
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