Petite Pecan Pies Food

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.

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.

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.

TINY PECAN PIES

Steps:

• 1. Preheat oven to 325 degrees. Mix cream cheese and butter together.
• 2. Stir in flour.
• 3. Chill dough for 1 hour.
• 4. Shape dough into 24 balls and place in 24 mini-muffin tins. Regular muffin tins can be used too (you'll need 12 balls of dough for the regular tins).
• 5. Press dough into muffin tins working it up the sides and into the bottom.
• 6. Sprinkle 1/2 of the pecans into the bottom of the dough-lined muffin cups.
• 7. Beat together egg, 1 Tablespoon of butter, brown sugar, salt, and vanilla until smooth. Spoon filling over the pecans in the muffin cups. Top with remaining pecans.
• 8. Bake at 325 degrees for 20 minutes until set. If using regular size muffin tins, bake for about 25 minutes or until set.
• 9. Cool completely before removing from muffin tins.

PECAN PIE

Steps:

• On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
• Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
• Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You'll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.