PECAN PIE MINI RECIPES
MINI PECAN PIES RECIPE | MYRECIPES
Enjoy the delicious flavors and textures of a slice of pecan pie in a bite-sized, hand-held dessert. These mini pecan pies have the perfect amount of sweetness paired with the warming spices you crave this time of year. Starting with frozen tart shells makes it easy to achieve a crisp, buttery crust that compliments the gooey, nutty filling. All-in-all, these mini pecan pies are some of the easiest treats to whip up for a holiday party, and they'll be the first ones to be cleared out on the dessert table.
Provided by MyRecipes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350º. Bake pecans in a 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 pecans, eggs, and next 3 ingredients.
- Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet.
- Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days.
MINI PECAN PIES RECIPE - PILLSBURY.COM
These sweet little pecan pies are the perfect dessert to share at a gathering. Make 16 bite-size servings in just 30 minutes!
Provided by Nikki Gladd
Total Time 30 minutes
Prep Time 10 minutes
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260 , CarbohydrateContent 29 g, CholesterolContent 5 mg, FatContent 3 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 140 mg, SugarContent 14 g, TransFatContent 0 g
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PECAN PIE MINI MUFFINS RECIPE: HOW TO MAKE IT
While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don't forget to include the recipe so your recipient can enjoy this treat over and over again! —Pat Schrand, Enterprise, Alabama
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Reviews 4.6
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Reviews 4.6
Total Time 35 minutes
Calories 102 calories per serving
- In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture. , Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.
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MINI PECAN PIES - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
Reviews 5.0
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- Preheat the oven to 350°F (180°C).Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with the large Pie Dough Cutter. Place the circles into the wells of the Mini Pie Pan, pressing the dough into the bottom and up the sides of the pan, and pressing the edge of the dough into the scalloped rim.Place the butter, sugar, and corn syrup in a Classic Batter Bowl and microwave on HIGH for 2–3 minutes, or until the butter is melted; whisk to combine. Let the mixture cool for 3–4 minutes.Add the eggs one at a time, whisking well after each addition. Add the vanilla and salt; whisk to combine.Place 2 tbsp (30 mL) of the pecans in each well of the pan. Pour the sugar mixture evenly into the wells, covering the pecans.Bake for 30–33 minutes, or until the crusts are golden brown and the filling has set. Remove the pan from the oven and let the pies cool in the pan for 5 minutes before releasing.
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MINI PECAN PIES RECIPE | SOUTHERN LIVING
It's hard to resist pecan pie, especially when it comes in a cute little package!These Mini Pecan Pies are simple to whip up and look great on a big serving platter or cake stand. Made with frozen tart shells and a sweet, nutty filling that comes together in a single bowl, they make a fantastic addition to a dessert table or holiday buffet. The gooey pecan filling is flavored with vanilla extract, but for something a little different, you could also add a half teaspoon of fresh orange zest for a bright fresh note that pairs well with the brown sugar, or a half teaspoon of ground cinnamon or pumpkin pie spice for a warm, fragrant hint of spice. For the most flavor, toast the pecans in a single layer in a shallow pan or baking sheet before adding them to the filling. Best of all, these mini pies can be made in advance. Bake the pies as directed, let them cool to room temperature, then store them in an airtight container for up to three days. If you are transporting Mini Pecan Pies to a party or potluck, place a layer of paper towels in the bottom of the storage container so they don't slide around.
From southernliving.com
Total Time 1 hours 15 minutes
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Total Time 1 hours 15 minutes
- Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days.
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PECAN PIE MINI MUFFINS RECIPE - FOOD.COM
Make and share this Pecan Pie Mini Muffins recipe from Food.com.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 1220.1 per serving
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Reviews 5.0
Total Time 40 minutes
Calories 1220.1 per serving
- Makes 2 1/2 dozen.
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I detest the average pecan pie - which is really nothing more than custard filling in a bland pie crust with a layer of pecans on top. I decided years ago to be a rebel and the pecan pie that I developed is chock-full of pecans - which is as it should be. From the crust to the filling, this is a real pecan pie. This year, in preparation of Thanksgiving, I needed desserts that are smaller and easier to portion out. So I adapted my pecan pie recipe into a mini-bites recipe. Ah... they are gorgeous and just as chock-full of pecans as their predecessor. I hope you enjoy it as much as I do!
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Category Pies
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Calories 530 per serving
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