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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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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9 x 5 glass loaf pan:
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8 x 8 glass pan:
8.5 x 6 ceramic bakeware:
Mini Pie Tins:
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
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Mini Pecan Pies | SO VEGAN
Find the full recipe at
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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The Best Pecan Pie Recipe | Melissa Clark | NYT Cooking
Get the recipe:
Pie Queen Melissa Clark is back! Today she’s showing us how to make her Maple-Honey Pecan Pie. Pecan pie is often made with corn syrup, but by swapping it out for a combination of maple syrup and honey, you get a complex and richly flavored confection that’s still wonderfully gooey in the center.
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Mini Pecan Pies | Sally's Baking Recipes
These mini pecan pies are a bite-sized version of the real thing. Made with my favorite homemade pie crust and a salted pecan filling, they’re a welcome sweet-salty addition to any holiday dessert spread.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #minipecanpies
• More of Sally's baking recipes:
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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