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
Mini Pecan Pies
This dish is perfect for the holiday season. A quick dessert to prepare for family and friends or a quick giveaway gift for an office Christmas party. No matter the occasion, this is sure to be a crowd pleaser.
Holiday Pecan Pie, The Best You've Ever Tasted!
This pecan pie will be the best you've ever tasted. It's easy, quick and delicious. Not too sweet or bland. This is a brilliant combination of ingredients.
1 cup white corn syrup-do not substitute
1 cup DARK brown sugar that's firmly packed-do NOT substitute
1/2 tsp. salt
2-3 tblsp. flour, Use all purpose flour. I know I said in the video you can use either all purpose or self rising but the pie comes out better with all purpose. If you use an electric mixer and tend to over mix, use 3 tbsp. Using 2 is fine if you're hand mixing. You will not taste the flour
1/3 cup melted butter (do not substitute)
1 tsp. vanilla extract- use the good stuff!
3 eggs--well beaten -always use large or extra large eggs when baking
1 to 2 cups pecans
PREHEAT YOUR OVEN TO 350 DEGREES
Combine 1st 6 ingredients, mixing well. Add the beaten eggs and pecans. Or you can put the pecans in the bottom of your 9 pie shell and pour the filling on top of them. The pecans will float to the top during baking. Pour into 9 pie plate and bake 45 to 70 minutes @ 350...the time will depend on your oven. For the 16 individual servings in tart shells, fill each shell 3/4 full, add pecans to top and bake @350 approx. 35 to 40 minutes. Let it cool before serving. Enjoy!
Love & Best Dishes: Mini Pecan Tarts Recipe
Mini Pecan Tarts Recipe - Paula visits the Savannah Bananas baseball team and brings along a delicious mini tart recipe with pecans!
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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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The Drew Barrymore Show is daytime’s brightest destination for intelligent optimism and maximum fun, featuring everyone’s favorite actor, businessperson, mom and cultural icon, Drew Barrymore! From news to pop culture, human interest to comedy - you’ll discover it here with Drew along with the beauty and wisdom, as well as the heart and humor in life.
How to Make Mini Pecan Pies | Your Next Meal
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.
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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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