Easy Mini- Pecan Pies
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Making Pecan Pies On a Small Scale
These are fun. It doesn't matter what size your muffin pan is. A couple of tips though. Use canola oil cooking spray so they will release when you're done baking them. These are little pies, not those little one drop in the center cookies you see sometimes as appetizers. The recipe is really easy to double and doesn't take a lot of exotic ingredients. You can substitute walnuts for pecans if you're out of pecans. They taste every bit as good, although the pecan versions are a little more perky.
Just Right Sweetness
- 1/2 cup Butter - softened, For pastry
- 3 oz Cream cheese - softened, For pastry
- 1 cup Floour, For pastry
- 1 Egg, For filling
- 3/4 cup Brown sugar - packed, For filling
- 1 Tbsp Butter - melted, For filling
- 2/3 cup Chopped pecans/walnuts, For filling
A Quick Oven Full o' Pie
- Preheat oven to 325 degrees. Mix the butter, cream cheese till well blended, then beat in the flour till well blended. Should still be squishy, but you should still be able to lift it out of the bowl.
- Spray the inside of the muffin pans with oil. Take a lump of pastry dough and press it flat on a cutting board. Lay it inside each muffin cup and press the dough against the bottom and sides till you run out of dough.
- In a mixing bowl beat the egg, add the brown sugar and 1 tbsp melted butter until well-mixed. Chop the pecans to the desired texture. You're looking for chopped pecan bits, not pecan meal. Stir the pecans into the filling mixture.
- Distribute the filling evenly between the pastry cups till everything is used up. Pop them in the oven for 30 minutes. Set a timer. It would be a tragedy to overcook them. The pastry should be a light golden brown color and the filling puffed up slightly.
- Set the pan out on the counter to cool before turning them out. This lets the bottom finish cooking and release from the sides of the pan. I like to slip a thin knife around the sides, cover the pan with wax paper and a flat board and then flip the pies over to take them out of the muffin pan. Let the bottoms cool a bit, then turn them back over. They should look like the picture if you did them right. To store them, I wrap them each in a cheap sandwich bag and keep them in the cookie jar. My cookie jar has all sorts of fun things in it. The baggie keeps the flavors separate that way the pecan pies don't taste like brownies or gigantic peanut butter cookies.
|Serving size: 1 pie|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 4 g||20%|
|Carbohydrates 11 g||4%|
|Cholesterol 25 mg||8%|
|Sodium 62 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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