Small Pecan Pie 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 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 ICE CREAM PIES

Steps:

• Toast pecans over moderate heat then reserve. Place pie shells on a small tray. Soften ice cream in microwave on high for 20 seconds. Fill pie shells with ice cream, mounding each shell up. Smooth edges of the ice cream pies and freeze 20 minutes to set. Remove lid of the caramel sauce and warm it, 1 minute on high. Top pies with caramel sauce and lots of toasted pecans and whipped cream.

PECAN PIE MINI MUFFINS

Steps:

• In a bowl, combine brown sugar, flour and pecans; set aside.
• In a separate bowl, combine butter and eggs; stir in flour mixture.
• Fill greased and floured miniature muffin tins about 2/3 full.
• Bake at 350 degrees for 20-25 minutes, or until muffins test done.
• Remove muffins from tins immediately and cool on wire racks.
• Makes 2 1/2 dozen.

SMALL PECAN PIE

Steps:

• Make the Small Pie Crust dough and chill for 1 hour (get directions here - post includes step by step photos).
• If you haven't already, roll your dough into an 8 inch circle between 1/8 - 1/4 inch thick. You can roll it out in between the plastic wrap or on a lightly floured surface.If your dough is sticking, refrigerate for another 15 minutes or until cold.
• Transfer your dough to a 6 inch ungreased glass pie plate, 6 inch greased disposable pie plate, 6x2 inch greased springform pan, or 6x2 inch greased cake pan. If you're having trouble, you can patch the dough back together in the pan.
• Trim off any excess dough then shape crust as desired. Prick the bottom with a fork then refrigerate for at least 30 minutes.
• Preheat the oven to 400F. Have a room temperature baking sheet ready.
• Line the pie crust with greased foil covering the top (touching the dough) then fill with pie weights, such as dried lentils or beans.
• Place your pie pan onto the room temperature baking sheet. Bake for 15 minutes. Do not put a cold pan directly onto a hot oven rack or hot baking sheet. The sudden change in temperature may cause your pan to shatter.
• Remove the foil and weights then bake another 5 minutes or until the bottom is golden brown and no longer looks uncooked.
• Turn the oven down to 350F and let the crust cool while you make the filling.
• For the filling: In a large bowl, whisk together the sugar, corn syrup, egg, melted butter, vanilla and salt. Stir in the pecans.
• Transfer your filling to the warm pie crust. Bake 40-45 minutes or until the center reaches an internal temperature of 200F degrees.If your pan is small and the filling doesn't fit, place remaining filling in a ramekin and bake on the same tray.
• Cool for 2 hours then cover and refrigerate until ready to serve with whipped cream. Store in the refrigerator for up to 3 days.

MINI BOURBON PECAN PIES

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!

MINI PECAN PIE MUFFINS

Steps:

• Spray mini-muffin tin with non stick cooking spray.
• Mix brown sugar, flour and chopped pecans.
• Combine with egg and butter in mixing bowl.
• Spoon mixture into muffin tin.
• Bake at 325°F for 18 minutes or until just turning brown around the edges. Do NOT overcook or they will be hard.
• Let stand 10 minutes in the muffin tin before serving. If you try to remove them in less than 10 minutes, they won't hold their shape. If you wait longer, they won't pop out easily and you will ruin many trying to dig them out.
• Time does not include standing 10 minutes after taking them from the oven.

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 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!