MINI PECAN PIE CALORIES RECIPES

Steps:

• Preheat oven to 350° F.
• Place 3 Tbsp. cold vegan butter and flour in a medium bowl. Use clean hands or the back of a fork to press butter into flour until coarse crumbs are formed.
• Add water one tablespoon at a time, stirring before adding the next, just until dough forms. If dough is still too dry, add one more Tbsp. water. Don’t over mix.
• Evenly distribute dough into the cups of a nonstick mini muffin tin (with 24 muffin cups) and press it into the cups and up the sides to form crusts.
• Use a fork to prick the bottom of each crust, then bake for 10 to 12 minutes until lightly golden brown around the edges. Set aside. Leave oven on.
• Melt remaining 1 Tbsp. vegan butter and place in a food processor. Add maple syrup, molasses, vanilla, and thickened chia seeds; pulse until combined.
• One teaspoon at a time, evenly distribute maple syrup mixture into prepared crusts. Top each with a sprinkle of chopped pecans. Return to oven and bake 20 to 25 minutes, until filling is puffed up and bubbling around the edges.
• Cool completely before serving. Store leftovers in a tightly sealed container for up to four days.

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.