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 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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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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Mini Pecan Pies
Get the full recipe here:
There's almost nothing better than a freshly made homemade pie. The flaky crust and the smell that fills the kitchen make the experience just about as cozy as you can get. But, take a pecan pie and shrink it down to miniature size and you not only have the cutest thing ever, you also have a wonderful (and personal) treat to serve for dessert.
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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.
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