How To make Miniature Pecan Pies

Quick Mini Pecan Pies | Homemade and Delicious

Honestly, so easy and absolutely delicious,. A flakey pie crust, a mini pecan pie, adorable and devour-able!

Ingredients for these quick mini pecan pies

Pie dough:
2 1/4 Cup Flour
3/4 Tsp Salt
3/4 Cup Cold Butter
4 Tsp Cold Water

Filling:
1 1/2 Cups Chopped Pecans
1 Cup Maple Syrup
1/2 Cup Brown Sugar
2 Eggs
1 1/2 Tsp Vanilla Extract
1/4 Tsp Salt
1/2 Tsp Ground Cinnamon
3 Tbsp Butter

Easy Mini Pecan Pies

Thank you for joining me to make super Easy Mini Pecan Pies! These are amazing, especially for holiday gatherings. Please feel free to leave me a comment below. Have you ever made mini pies? It was so easy and they tasted delicious!

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How to Make Pecan Butter Tarts (SO EASY!)

Hi ya!

Nothing says fall dessert like a PECAN BUTTER TART! Perfect for Thanksgiving and the Holiday season coming up...you really can't go wrong with this one.

I hope you guys are staying healthy and safe! Staying home and baking more is always a good idea LOL.

Stay tuned for my next video...I'm going to attempt to make a pie from SCRATCH! Get excited!!

Cheers,
Sharon
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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!

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:
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):

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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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!

PRINT RECIPE HERE:

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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

FAVORITE FOODS + KITCHEN TOOLS:
Mini Muffin Pan:
Mini-Food Processor:
Parchment Paper:
My Go-To Kitchen Knife:
Coconut Oil:
Storage Container Container:

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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

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