RECIPES FOR PECAN PIES RECIPES
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
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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