Mini Pecan Pies for 2 — Living Lou

Southern In Law Recipe Healthier Mini Pecan Pies

Beat together egg, 1 Tablespoon of butter, brown sugar, salt, and vanilla until smooth. Spoon filling over the pecans in the muffin cups. Top with remaining pecans. Photo provided by Just A Pinch.

Mini Pecan Pies

Place pecans on a food processor and pulse until coarsely chopped. Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each mini pie shell. Transfer pies onto a baking sheet. Bake in the preheated oven until mini pies are slightly browned, 25.

Mini Pecan Pies aka Pecan Tassies (Gluten Free and Paleo)

Bake mini pies: Bake at 350ºF for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days. Mini pecan pies are simple to whip up and look great on a big serving platter or cake stand. Grab a fork, and dig in to these mini.

Mini Pecan Pies {Tiny Treats for Holiday Gatherings!} Lil' Luna

In a medium mixing bowl, whisk together the brown sugar, granulated sugar, melted butter, beaten egg, corn syrup, vanilla extract, a pinch of salt, and chopped pecans. Mix until thoroughly combined. Fill each pie crust with 1 1/2 tablespoons of the filling (it won't look like a lot, but the filling expands while baking.)

Mini Pecan Pies for 2 — Living Lou

Prep: Begin by preheating the oven to 400° and then spray a mini muffin pan with cooking spray. Crust: Next, use a large circle or flower cookie cutter and cut out as many circles as possible from the premade pie crust. Then, gently press each of the circles into the mini cupcake pan, be careful not to tear a hole.

Mini Pecan Pies aka Pecan Tassies (Gluten Free and Paleo)

Freezing Mini Pecan Pie Tarts. To freeze the mini pecan pies, individually wrap each pie snugly with plastic wrap or aluminum foil. Place the individually wrapped pies in heavy duty zip lock freezer bags. The mini pies should ideally be eaten within a month, but will last up to 3 months in the freezer if well wrapped.

Minipecan pies Foodies

Directions. Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth. Stir in pecans. Set aside. Unroll pie crusts on counter. Cut out 16 (3 to 3-1/2 inch) circles using a round cookie cutter. A coffee mug or small bowl can also work, carefully cut around with a sharp paring knife or just press like you would a cookie cutter.

Mini Pecan Pies Meg's Everyday Indulgence

Preheat oven to 350 degrees Fahrenheit. Roll pie crust into about a 12 inch circle. For a premade pie crust, this just takes a few gentle rolls in each direction to stretch it slightly. Cut 18 rounds out of the pie crust using a 2-1/2″ to 3″ round cookie cutter.

Mini Pecan Pies Recipe MyRecipes

Preheat the oven to 350 degrees F. Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl. Divide the chopped pecans among the.

Mini Pecan Pies JUMAT WAWAN

In a large bowl, combine the corn syrup, brown sugar, melted butter, egg, and vanilla extract until combined. Stir in the chopped pecans. Fill each pie crust with about 1-1/2 Tablespoon of filling (the filling should not rise above the edges of the crust). Bake for 25 minutes or until golden brown and the filling is set.

Mini Maple Pecan Pies Recipe EatingWell

Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough. Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the.

Mini Pecan Pies {Tiny Treats for Holiday Gatherings!} Lil' Luna

Instructions. Begin by preheating the oven to a steady 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 12-cup standard muffin pan by liberally applying nonstick cooking spray to ensure easy release of the pies after baking. On a clean, flat surface, roll out the pie crusts with a rolling pin to an even thickness.

Mini Pecan Pies

These mini pecan pies are adapted from my grandmother's pecan pie recipe. Made with my favorite homemade pie crust and a salted pecan filling, they're always a welcome salty-sweet addition to any holiday dessert spread.. One reader, Megan, commented: "…Followed the recipe exactly and they turned out great! My 3yo helped me cut out the pie dough circles and put them in the tin, and.

Easy Mini Pecan Pies Recipe (2 sizes) Crazy for Crust

1. Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.

Mini Pecan Pies (Dairy Free, Low Sugar) Simply Whisked

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.

Mini Pecan Pies Belly Full

Preheat the oven to 350°F. Grease your mini muffin tin. Roll out the pie crusts and cut with a circle cookie cutter, or I used a child's cup (from Ikea) about 3 inches in diameter. Press the pie crust into each cup in the muffin tin. Sprinkle a small amount of chopped pecans into each pie crust.

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