Mini Pecan Pies | SO VEGAN
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Sweet, caramely and nutty, these mini pecan pies really hit the spot
But be warned, they can be very difficult to put down. We tested quite a few batches to get them just right and they didn’t last long!
You’ve been warned.
Remember, the trick to getting the coconut cream to separate from the water is using a can of coconut milk with high fat content. You can usually tell by shaking the can in the supermarket to see if it’s already separated. If you can’t hear it shaking around, then it’s usually a safe bet.
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Mini Pecan Pies
These mini pecan pies are delicious and a great alternative to the traditional 9 inch pie!
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WRITTEN RECIPE BELOW ⬇️
Mini Pecan Pies
Makes 12-18
Prep Time: 20 minutes
Cook Time: 25 minutes
INGREDIENTS
- 3 large eggs
- 1 cup pecans (chopped)
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/3 cup dark brown sugar (packed)
- 1/4 cup butter (melted/cooled/unsalted)
- 1/2 tbsp pure vanilla extract
- 1/2 tsp salt
- 1 homemade 9in. pie dough (link below)
- all purpose flour (as needed to roll dough)
DIRECTIONS
1.) Preheat the oven to 350 degrees.
2.) Using a rolling pin, roll the dough out 1/4 inch thick.
Sprinkle flour under the dough as needed to keep it from sticking.
3.) Take a 3 inch round cutter and cut out as many round disk that will fit. Set them aside.
Press the remaining dough back together, and roll it out again 1/4 inch thick, then cut out the rest of the 12.
4.) Gently press the round disks of dough into the 12 tins, and up along the sides. It should fully cover the inside of the tins, then place the pan into the freezer to keep them cold.
5.) To a large bowl, add in the eggs and sugars. Whisk together for 1 minute, then add in the salt, corn syrup and vanilla. Whisk together for another minute until everything’s combined.
Lastly, whisk in the butter until combined.
6.) Take the muffin tin out of the freezer, and add 1 tbsp of the chopped pecans to each.
Evenly distribute the remaining nuts in the tins.
7.) Take 1/4 cup of the filling and add it to each tin. Do not fill to the top. Leave a 1/8 inch space at the top of each, because the filling will rise while baking.
8.) Place them into the oven to bake for 25-30 minutes. See notes at the bottom.
9.) Allow them to cool before removing them from the pan. Store in the refrigerator once cooled.
9 INCH ROUND PECAN PIE DIRECTIONS
1.) Preheat the oven to 350 degrees.
2.) Roll the dough about a half an inch larger than the diameter of your pan (about 1/8in. thick).
Use flour, if needed, to help keep the dough from sticking to the counter as you roll it out.
3.) Place the dough into the pie pan and crease the edges to your liking. Place it into the freezer.
4.) Follow step 5 from above for the filling.
5.) Take the pie pan out of the freezer, and add in the chopped pecans.
6.) Pour the filling over the pecans.
7.) Cover the pie loosely with foil and bake it for 30 minutes. Take the foil off and bake for another 20-25 minutes, or until the center is not too jiggly.
8.) Allow the pie to cool before serving. Store in the fridge.
NOTES:
- You can substitute the homemade pie dough for a store bought one, but you may need more than one 9in round dough.
- The mini pies should not be too jiggly in the center when done. If they are, allow them to cook for another 5-10 minutes, depending on the shape/thickness of your muffin tins.
- There will be filling left over with the mini pies - enough to make 16-18 total.
- Freezer Instructions: After the pies come to room temp, place them on a sheet pan and put them into the freezer. Once frozen, place them into an airtight container and store in the freezer for up to a month.
- Optional: Cover the edges of the 9in. pecan pie with foil before baking to keep it from browning too fast.
HOMEMADE PIE DOUGH RECIPE LINK ⬇️
MINI PECAN PIE | no bake, vegan recipe
Mini Pecan Pie is a no-bake, vegan recipe that is perfect for the holidays! Made with walnuts, dates, and maple syrup these mini pecan pies are easy to make, use natural sweeteners, and are seriously delicious!
I recommend serving them straight from the freezer for the best texture but the fridge works as well!
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TIMESTAMPS
0:00 Intro
0:34 Prepare the Pan
1:49 Prepare the Crust
3:21 Prepare the Filing
6:28 Put It Together
8:08 Let It Set Up
8:22 Enjoy
9:38 Bloopers
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NO BAKE PECAN PIE | no-bake, vegan recipe
1 1/2 cups raw walnuts
3 dates (60 grams) pitted
1 tablespoon maple syrup
1/8 teaspoon sea salt
Filling
3/4 cup dry toasted pecans finely chopped (plus 24 pecan halves for topping)
15 dates (320 grams) pitted
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon sea salt
2-4 tablespoons warm water
*coconut oil for greasing the muffin pan
INSTRUCTIONS
Prepare a 24-cup mini muffin pan by greasing with coconut oil and lining with parchment strips so the pies pop out easily. Be sure not to use cooking spray because it will make the pies greasy.
CRUST
Add raw walnuts, dates, maple syrup, and salt to a food processor and process until crumbly and sticky.
Add one hearty teaspoon of pie dough to each muffin cup and gently push and pat down to create a pie crust.
FILLING
Add 1/2 cup of pecans, 15 dates, vanilla, cinnamon, and sea salt to the food processor and process. Add 2-4 tablespoons of warm water and process until smooth and jammy. Stir in the remaining 1/4 cup of chopped pecans.
Spoon mixture into a large ziplock bag, remove excess air, and snip an opening in the corner of the bag. Pipe the filling into each muffin cup, doing your best to fill them evenly. Top each mini pie with a pecan half.
Place in the fridge to chill and set up for a minimum of 4 hours. Serve topped with a dollop of coconut whipped cream (or your favorite dairy-free whipped topping). Enjoy!
NUTRITION
Serving: 1mini pie | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 173mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Disclaimer: product links may include affiliate links.
#minipecanpie #veganpecanpie #nobakepecanpie
Mom's Mini-Pecan Pies - Recipe
The Cheap Chef butts heads with Mom, in the latest tasty dessert recipe video. A family holiday favorite made with humor and love. And visit my cooking blog for cheap ingredients, recipe text & photos:
Ingredients for Pie Crust
1 cup of flour - whole wheat or white flour
1 stick of butter - room temperature
3 ounces of cream cheese - room temperature
Directions for Pie Crust
Combine flour, butter, and cream cheese into a bowl and mix well for a couple of minutes.
Once dough comes together you can finish making a ball on a cutting board or countertop.
Pinch off one-inch balls and add to a 24-count muffin pan.
It's okay to use a convenient 12-count cupcake pan -- you will, of course, make bigger pie crust balls, about two to three inches.
Spread each crust ball to the edge of each muffin mold shape. Now it's ready to add the chopped pecans and brown sugar filling.
Ingredients for Pecan Pie Filling
1 egg
3/4 cup brown sugar
1 tablespoon butter - warm melted
2 teaspoons vanilla
1 cup of raw chopped pecans
Directions for Pecan Pie Filling
Add one egg to a bowl. Spoon in 3/4 cup of brown sugar, and two teaspoons of vanilla extract. Mix well.
To prepare whole pecans, lay out a cup-full on a cutting board. Roughly chop the pecans so they will easily fit into each mini pie crust.
Fill each mini pie shell with pecan pieces.
Spoon on enough pie filling to cover the pecans in each pie shell.
Add the pie tray to a preheated 350-degree oven for 15 minutes. Then reduce heat to 300 degrees and bake for another 15 minutes.
Finally, remove Mini Pecan Pies from the oven and allow to cool for five minutes. Carefully remove the mini-pies from the pan. Mom used a short blade knife to loosen the pies.
Mini Pecan Pies store covered in a cool dry place and can be served at room temperature.
Mini Pecan Pies
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INGREDIENTS:
FOR THE PIE DOUGH
2 sticks of unsalted butter at room temperature
1/2 cup of sugar
2 cups of flour
2 egg yolks
Start by creaming together butter and sugar .
Slowly add the two cups of flour, then the egg yolks. Mix until it comes together .
Sprinkle flour in the countertop and roll out dough. Use 3 1/2 circle cookie cutters to make dough circles. Then place dough circles in a cupcake pan, to make individual small pies. If you would like to make a whole pie, just roll out dough and place it in a 9 or 10 inch pie pan.
FOR THE FILLING
4 eggs
1 cup of brown sugar
1 cup of light corn syrup
1 stick to of melted butter
1 teaspoon of vanilla
1 tablespoon of flour
1 1/2 cups of chopped pecans
Pecan halves
To make the filling , simply mix all the ingredients in a small bowl.
Using an ice cream scoop , fill each mini pie .
Bake at 350 degrees Fahrenheit for 15-20 minutes. The time varies by oven, so make sure you keep an eye on them. When the pies are ready the filling puffs up a little bit, it will still be a little wobbly , but they set as they cool.
Let them cool completely before you carefully remove them from the cupcake pan.
#minipecanpies #minipecanpiecups #fallbaking #holidaybaking #fallrecipes #zurisadairamirez
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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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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