Pecan Pie Mini Bites Food

PECAN PIE BITES

Steps:

• Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
• In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
• Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
• To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don't worry...you'll be adding more filling after they bake!
• Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

PECAN PIE BITES

Steps:

• Preheat the oven to 350˚. Spray 36 mini muffin pan cups with nonstick cooking spray; set aside.
• Combine the brown sugar, butter, egg yolk and vanilla in a bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed.
• Shape the dough into 3/4-inch balls; place each into a prepared mini muffin pan cup, pressing the dough onto bottom and up one-third of the sides of each cup, creating a shallow cup.
• Combine all of the filling ingredients in a bowl; spoon 1 teaspoon filling into each cookie.
• Bake 13 to 15 minutes or until edges are golden brown. Let cool 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.

PECAN PIE BITES

Steps:

• Heat oven to 350ºF. Spray 36 mini muffin pan cups with no-stick cooking spray; set aside.
• Combine 1/2 cup brown sugar, butter, egg yolk and 1/2 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
• Shape dough into 3/4-inch balls; place each into prepared mini muffin pan cup, pressing dough onto bottom and up one-third sides of each cup, creating a shallow cup.
• Combine all filling ingredients in bowl; spoon 1 teaspoon filling into each cookie.
• Bake 13-15 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack.
• Remove cookies from pans by running small knife around edge of cookie. Place onto cooling rack; cool completely.

MINI PECAN PIES

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.

MINI SOUTHERN PECAN PIES

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.

PECAN PIE MINI BITES

Steps:

• 1. First, the crusts. Start by sifting together the flour and salt.
• 2. Next, cut in the shortening.
• 3. Now stir in your chopped pecans. Make sure these are nice and fine, but not powder or butter. If the pecan pieces are too big, the dough gets hard to work with and roll out. But if they're too fine, well, then you lose them...
• 4. Water gets added 2 or 3 teaspoons at a time. When I make this, one of the first things I do is take a measuring cup, fill it with water and place it into the fridge. Then as I need it, I pull it out, put a couple of teaspoons into my dough, and place it back into the fridge. As you add the water, use a fork to toss the dough.
• 5. It will take a few applications of the water, but it will eventually form a ball.
• 6. Lightly flour your counter or rolling surface.
• 7. Use your hand to slightly flatten the dough ball, then start rolling.
• 8. Because this is for mini pies, you'll want the crust to be slightly thinner than you would do for a normal 9" pie.
• 9. Once you're happy with the thickness, use a 3" cookie cutter to cut circles from the crust. A 3" cutter is the perfect size for lining up the edge of the crust with the edge of the mini muffin tin... I've also found that a mason jar lid (with the rims) will work very well if you don't have cookie cutters.
• 10. Follow your pan's directions as far as whether or not you need to spray or grase or butter your pan. I did not spray or grease my mini muffin tin in any way - but you might need to if you don't have a nonstick pan or if the nonstick coating has been compromised.
• 11. As you're placing the crusts into the pan, push down in the center gently, then ease the edges up the sides.
• 12. Of course, you'll need to roll up the scraps into a new ball and then roll them back out again to finish up the pans.
• 13. In your mixing bowl, beat the eggs lightly.
• 14. Blend in the corn syrup, sugar, melted butter, vanilla and flour and continue mixing until everything is blended well and has started to thicken.
• 15. Stir in the chopped pecans. For a normal 9" pie, I would use 4 cups of pecan halves; but since this is for mini pies, I chopped those up a little more and found that the 3 cups works better.
• 16. Use a piping bag with a wide tip or a ziptop bag with a cut corner to pipe the filling into the crusts.
• 17. Bake for 40-50 minutes until they are a nice, golden brown.
• 18. Remove your mini pies from the tin and set them on a wire rack to cool slightly before serving.

MINI PECAN PIES

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 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.

WONTON PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees
• With baking spray lightly coat mini muffin tin pan and gently place each wonton wrapper in the pan.
• In a small bowl mix the brown sugar, whipping cream and vanilla together. Fold in the pecans. Fill each wrapper with 1 rounded teaspoon of filling. Bake for 10 minutes or until lightly browned on the edges. Remove from oven and let sit for 2 minutes. Move to a cooling rack.

MINI DARK CHOCOLATE PECAN PIES

Steps:

• Preheat the oven to 350ºF. Beat together the butter and cream cheese in a large mixing bowl. Once combined, add 1 cup flour the sugar, and beat again until combined. The mixture may look dry and crumbly, but should stick together when squeezed with your hands. Form the mixture into a ball, adding an extra tablespoon or two of flour if it becomes too sticky.
• Divide the dough into 12 equal pieces. The easiest way to do this is to first divide the dough into four equal-sized pieces, then divide each of those into three. Roll each piece into a ball, then place each one in the well of a regular-sized muffin tin (NOT a mini muffin tin). The muffin tin does not need to be greased.
• Use your fingers to press the dough balls into the bottom and up the sides of the muffin tin wells. It's okay if the dough does not reach the very top of the well. Make sure to press it deep into the corners, to avoid rounded thick corners. Place a dime-sized piece of chocolate into each of the shaped pie crusts. I used about 50 grams of the chocolate in the bottom of the pies, and the rest was used to drizzle on top after baking.
• To make the filling, add the beaten egg, brown sugar, melted butter, vanilla, and pecans in a small mixing bowl. Stir to combine, avoiding beating the mixture too much or causing frothy air bubbles.
• Spoon the mixture evenly between each of the pie crusts. The filling will only fill each pie crust about half way, but will puff up as it bakes. Once filled, place the muffin tin in the preheated oven and bake for 30 minutes.
• Once the pies are baked, melt the remaining 25 grams of chocolate. You can melt it using a microwave, heating for 15 seconds at a time and stirring well after each heating, until melted, or by placing a small bowl over a double boiler. Once melted, drizzle the chocolate over each pie.
• Allow the pies to cool completely, then use a small knife to gently lift them out of the muffin tin.

CRUNCHY PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees.
• Bake/toast pecans in 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 pecan, eggs and next 3 ingredients.
• Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
• Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).

PECAN PIE CHEESECAKE SMALL BITES

Steps:

• Briefly warm the phyllo shells in a hot oven per the instructions on the box.
• Cook butter and brown sugar over medium low heat until bubbling, stirring constantly.
• Add 1 tsp. vanilla, 2 Tablespoons cream, pecans and salt. Stir well and heat thoroughly.
• Remove from heat and allow to cool at room temperature.
• Beat cream cheese, sugar and remaining vanilla until smooth.
• Beat whipping cream in a separate bowl at high speed until peaks form.
• Gently fold whipped cream into cream cheese mixture.
• Pipe cream cheese mixture into phyllo shells, taking care to leave room for topping.
• Top each cheesecake with a spoonful of pecan mixture.

MINI CARAMEL PECAN PIE BITES

Steps:

• Preheat the oven to 350 degrees.
• In a saucepan over low heat, melt butter.
• Add milk and caramels. Cook, stirring frequently until smooth.
• In a large bowl/mixer, combine brown sugar, eggs, vanilla and salt.
• Add the caramel mixture and combine.
• Stir in pecans.
• Teaspoon mixture into phyllo cups {on a cookie sheet}.
• Bake 11 minutes, serve warm

MINI PECAN PIES RECIPE

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.

HEALTHY MINI PECAN PIE BITES

Steps:

• Preheat oven to 375 degrees. Lightly coat 10 mini muffin tins with coconut oil.
• Combine flax seed and water together in a small bowl and set aside.
• In a food processor, pulse cooked quinoa, pitted dates, walnuts, and agave until a paste is formed. Press heaping tablespoonfuls of quinoa mixture into the mini muffin tins.
• To make pecan pie filling, whisk the flax seed mixture together and bowl into a large mixing bowl. Add melted coconut oil, sugar, and brown rice syrup, mixing completely. Add almond milk, vanilla, whole wheat pastry flour, and chopped pecans and combine until just mixed.
• Spoon mixture into quinoa crusts, filling to the top of the cups. They won't expand, so you don't have to worry about it spilling over.
• Bake in the preheated oven for 17-21 minutes, or until the edges of the crust are browned.
• Remove and let cool completely before lining a knife around the edges of the pies and carefully taking them out.
• Top with a dollop of whipped cream and a pecan.

PECAN PIE BITES

Steps:

• Using a stand mixer, or a handheld mixer on medium-high speed, beat the butter for 1 to 1 ½ minutes until smooth.
• Add the light brown sugar and continue to mix for 30 seconds.
• Add the flour and mix just until well incorporated. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
• Using a medium-sized mixing bowl, stir together the light brown sugar, light corn syrup, butter and vanilla extract. Stir until the mixture is well incorporated.
• Stir in the pecans and set it aside.
• Preheat the oven to 350 degrees. Generously spray a mini muffin pan and set it aside.
• Remove the dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop out the dough and roll into balls.
• Using your thumb or a dough tamper, depress the dough into the individual muffin cups.
• Spoon enough pie filling to fill the cups, being careful not to dribble the filling.
• Bake for 12 to 15 minutes until the crust is golden.
• Allow the mini pies to cool completely before removing them from the pans.

MINI PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside. Roll the dough or pie crust out on a floured surface with a floured rolling pin.
• Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( or 12 rounds of each pie crust, if using store bought)
• Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie.
• Sprinkle a small amount of chopped pecans into each pie crust. Mix corn syrup, eggs, both sugars, butter and vanilla using a spoon or a rubber spatula. Stir in pecans.
• Carefully pour about 2 tablespoons of the syrup into each pie crust. Do not fill past the edge of the pie crusts.
• The filling will bubble and rise while baking and you want to avoid it spilling over if possible. This will make them stick when you go to take them out.
• Bake for about 22-25 minutes. If the tops begin to brown too quickly after about 15 minutes, you can cover the top with tin foil for the remaining time.
• Remove from the oven and allow to cool in the pan for about 10 minutes. Carefully remove from the muffin tin, if you need use a butter knife to slide along the side of the pies to loosen.
• Give a little twist and pull them out, and transfer to a wire rack to cool completely. Top with dollops of whipped cream before serving, if desired.

MINI CROISSANT CRUST PECAN PIES

Steps:

• Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
• Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
• Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
• Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
• Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
• Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

PECAN PIE BITES

Steps:

• Using a stand mixer, or a handheld mixer on medium-high speed, beat the butter for 1 - 1 ½ minutes until smooth.
• Add the light brown sugar and continue to mix for 30 seconds.
• Add the flour and mix just until well incorporated. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
• Using a medium size mixing bowl, stir together the light brown sugar, light corn syrup, butter and vanilla extract. Stir until the mixture is well incorporated.
• Stir in the pecans and set it aside.
• Preheat the oven to 350*. Generously spray a mini muffin pan and set it aside.
• Remove the dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop out the dough and roll into balls.
• Using your thumb or a dough tamper, depress the dough into the individual muffin cups.
• Spoon enough pie filling to fill the cups, being careful to not dribble the filling.
• Bake for 12 - 15 minutes, until the crust is golden.
• Allow the mini pies to completely cool before removing from the pans.