![]() ![]() Preheat the oven to 350☏ so as soon as the pie filling is ready to go, you can pop them in the oven. These adorable mini pecan pies come together quickly, and take less time to cook than a traditional pecan pie recipe. Vanilla extract – Use the best quality all natural extract you can find.Make sure it’s packed when you measure it out. Light brown sugar – Depth and sweetness.Maple syrup – This adds flavor and sweetness and eliminates the need for corn syrup.Pie crust – I make my own homemade crust but I’m ok if you use a store bought crust here.TEXTURE: The filing is soft, the pecans add crunch.Serve these along side an assortment of mini pies and with a bowl of fresh whipped cream or vanilla ice cream, and everyone will make room for dessert. They can also be made ahead of time, stored in the freezer and thawed ahead of dinner. Other than the delicious taste, the best thing about this recipe is that the pies are done in just about 25 minutes. Cutting out three inch rounds from pie dough and dropping them in the muffin cups, then filling them with filling makes a perfectly sized mini pecan pie with just the right ratio. The mini muffin pans just don’t have the right ratio of pie shell to filling. When making these mini pecan pies, all you need is regular size muffin pan. It added just the right amount of sweetness and made the filling the consistency pecan pie is known for, and loved. I thought maple syrup would do the same, but surprisingly it didn’t. Agave syrup was the right idea, but too thin – it made the filling sweet but didn’t do anything with the consistency. I tried to think of something that could be a good substitute for the corn syrup. But, I’ll be honest, it’s not my favorite ingredient to cook with these days. It’s such a popular ingredient, I’ve even seen pecan pie recipes on the back of dark corn syrup bottles. The original, in every spiral-bound church cookbook pecan pie recipe calls for light corn syrup. They are so good – you really don’t need the excuse of a holiday to make them. Arrange the remaining pecan halves in an even layer on top of the filling. Stir in the chopped pecans and pour the mixture into the chilled dough. In a medium bowl whisk together the eggs, maple syrup, light brown sugar, salt, melted butter, and maple extract until combined. These little bite-sized pies are perfect for a Thanksgiving buffet or with an assortment of other desserts on your holiday table. Coarsely chop 1 cup of the pecans, set aside. I have made and shared with you recipes for mini apple pies and mini pumpkin pies, so with Thanksgiving right around the corner, I knew I needed to get you mini pecan pies as well. Thanks to these mini pies, now I don’t have to decide which pie to eat – I can put one of each on my plate. ![]() I have become hooked on the idea of making mini desserts over the past few years. Asking for a little slice just feels kind of lame to me. Other times, it looses out to apple pie or pumpkin pie. Pecan pie is a non-negotiable must on my Thanksgiving table. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |