Mini Pecan Pies {Individual Pecan Pie}
Made with a shortbread crust this small batch pecan pie has all the sweet and salty flavor and texture of a full size pecan pie. When you are celebrating small or only have a couple of pecan pie lovers these small batch mini pecan pies are perfect. Just the right amount for two people!
Find a printed recipe here:
Mini Pecan Pie Recipe
Shortbread Crust:
1/2 cup. butter
1 cup and 2 Tbsp all purpose flour
4 1/2 Tbsp powdered sugar
3/4 tsp vanilla
1/4 tsp baking powder
Pecan Pie Filling:
1/8 cup butter, melted
1/4 cup corn syrup
1/3 cup sugar
pinch of salt
1/2 tsp vanilla
1 egg
1/2 cup pecans
Crust:
Combine ingredients until dough comes together, you may need to use your hands.Don't over mix.
Divide in half and press each half into a mini pie tin (see link below)
Bake at 350 degrees F for 8 minutes.
Filling:
Combine melted butter and corn syrup.
Add in sugar, salt, vanilla, egg and pecans.
Pour into parbaked crust.
Return to oven and bake for 25-30 minutes.
Cool completely.
Keep pie stored in refrigerator.
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Pecan Pie - Martha Stewart
Not just for the holidays, in this classic pie recipe, a sweet and sticky filling awaits underneath a golden layer of pecans. A dollop of whipped cream or a scoop of ice cream is an ideal topping.
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MINI Pecan Pies in a mini muffin pan
Skip the big pie and make MINI Pecan Pies in a mini muffin pan - or a cupcake pan! This video shows you how to make TWO size mini pies, the perfect easy pie recipe for the holidays.
Printable Recipe:
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NGREDIENTS
2 pie crusts from scratch or a pack of two
⅔ cup (158 ml) Karo® Light OR Dark Corn Syrup
2 large eggs
⅔ cup (134g) granulated sugar
1 tablespoon (14g) melted butter
½ teaspoon vanilla extract
1 cup (120g) chopped pecans
INSTRUCTIONS
Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
Press each circle in the bottom of the prepared muffin pan.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.
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French Tassies - Mini Pecan Pies
French Tassies - Mini Pecan Pies
Crust:
3 ounces cream cheese
1 stick butter
1 cup all-purpose flour
Mix together and form 24 balls.
Filling:
1 egg
3/4 cup packed brown sugar
1 Tablespoon butter, melted
1 teaspoon vanilla
dash of salt
2/3 cup chopped pecans
Use a small muffin pan with approximately 2-inch “cups”. Put the balls of crust in the cups and shape each one into the pan with your fingers. Drop the filling into the crust with a teaspoon. Bake at 325° for about 20 to 30 minutes or until browned. 
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How to Make Mini Pecan Pies | Your Next Meal
There’s no shame in eating multiple pies, but stomach space is limited. Now there’s a pie that can support the needs of those looking to get into the multi-pie game. And on top of that, they’re so cute!
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How to Make Mini Pecan Pies | Your Next Meal
Pecan Pie Tarts ???? Easy Pecan Pie Tassies Recipe!
Pecan Pie Tarts | Easy Pecan Pie Tassies Recipe!
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Pecan Tassies are mini pecan pie cookies with flakey crusts and a sweet creamy filling, they're incredibly EASY to make and you can make them in under 30 minutes!
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INGREDIENTS
1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1 large egg, room temperature
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided
DIRECTIONS
In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.
Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups.
For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.
Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.
Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
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