This month I’m joining the Fantastical Food Fight for the Pecan Pie challenge. I will admit that I often find Pecan Pie to be too sweet, almost like candy. It can be hard to eat an entire slice. Given that, I decided to make Mini Pecan Pies, so that everyone could enjoy the flavor of the dish without it being overwhelming or too much to eat.
Growing up Pecan Pie was always a dessert at Thanksgiving. I have mixed memories of this dish as we seemed to often have one that was burned or hard to eat. We also had delicious soft pecan pies that were amazing. This recipe is a light, nutty, sweet and easy version that is quick to make and get for serving a crowd.
Mini Pecan Pies Recipe
Mini Pecan Pies
Mini Pecan Pies are the perfect size to give you a sweet little treat! These are great for sharing at a gathering.
Ingredients
Pie Crust
- 1 1/2 cups all-purpose flour
- 3/4 cups butter, cold
- 3 tbsp. cold water
Pie Filling
- 1 cup brown sugar, packed
- 1/4 cup cornstarch
- 1 1/4 cups water
- 1 tbsp. salted butter
- 1 tsp. vanilla
- 1 1/2 cups pecan halves, chopped
- 24 pecan halves
Instructions
Pie Crust
- Cut butter into cubes. Combine flour and butter in a food processor. Mix well to crumble stage.
- Add 3 Tbsp. cold water slowly through the tube feed while the food processor is running. Mix just until the dough comes together. Be careful not to over mix.
- Roll into a ball and chill in refrigerator for 15 minutes.
- Roll half of the pastry to 1/8-inch thickness on a lightly floured surface. Cut 3 inch rounds using biscuit cutters. Press into mini muffin pan and fill with pie weights.
- Heat oven to 425 degrees. Bake for about 8 minutes. Cool for about 5 minutes and remove shells from pan. Cool completely on cooling rack.
Pie Filling
- In 2-quart saucepan, mix brown sugar, cornstarch and water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, vanilla and chopped pecans. Cool 10 minutes.
- Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.
Notes
Recipe adapted from Pillsbury.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 173Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 52mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 2g
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Fantastical Food Fight
I’m joining the Fantastical Food Fight Pecan Pie challenge with other bloggers to share our creations. If you would be interested in joining us for future food fights, you can visit this page for more information. Check out previous food fight recipes!
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These are totally darling! Just enough sweetness to end a holiday meal.
We call these pecan tassies and we love them.
Oh they are so cute!! I love mini desserts. They can sometimes be a little labor intensive but they are so great for parties and large get togethers.