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Winter Holiday Baking: Maple Pecan Cup Pies
Cute Pie Display!
Maple Pecan Pie
I love pecan pie, but I’m not a fan of the ones with corn syrup. I like maple pecan pie, but I’ve found most recipes come out with runny filling. Since I couldn’t find what I wanted, I experimented with different variations and found this-- it's just my favorite.
It’s been a hit at my house ever since, particularly at the autumn and winter holiday celebrations. I love the way the center is still gooey, but not runny—and I just love that maple flavor.
I like to make it in cup pies—little miniature pies made in cupcake pans. In fact, I’m baking up a batch of them this weekend to wrap in colorful cellophane and put a couple in each of my kids’ Winter Solstice cauldrons (in our house, this is our Wiccan holiday alternative to Christmas stockings). If you prefer, you could use this filling in a full-sized pie.
I hope you enjoy, and have a happy holiday!
Maple Pecan Pie - Individual Serving Size!
Tried it? Rate it!
Cook Time
You Bake Cup Pies in Muffin Tins: I like the Nonstick Ones:
Ingredients
- 2 large eggs
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 stick butter, melted
- 2 tbsp. milk
- 1 tbsp. all-purpose flour
- 2 cups chopped pecans
- 2 tsp maple extract
- 1 double pie crust pastry, (home-made, or rolled-out refrigerator dough)
Perfect Single-Serving Size Pies
- Roll out the pastry to about 1/8 inch thick. Cut it into rounds that fit a muffin tin cup (I make mine about 3 1/2 inches diameter). You want a little bit to stick up over the cup as a 'lip'. You can trim it if it’s a little big and press it in to make it fit and make it more attractive.
- Beat the eggs in a large bowl. Add the brown sugar and granulated sugar to cream them with the eggs. Beat until it’s light and fluffy.
- Add the butter, milk, flour, extract and mix them to incorporate. Stir in the chopped pecans.
- Spoon the mixture into the pastry cups, leaving about ¼ inch edge at the top of the crusts. Place one pecan half on top, in the center.
- Bake for about 25 to 35 minutes, till the pies begin to set and are not so jiggly when you shake the pan. If the pies get too brown before setting, cover them with foil.
- Take out the tray and let the pies cool to room temperature. Twist and pop them out of the muffin tins. Stack them on a plate or individually wrap them.
- Serve with vanilla ice cream or a dollop of whipped cream.
Delicious Maple Pecan Pie!
Need Help Making Pie Crust? Try This:
Eggnog Cup Pies in Candy Cane Crust
Try My Other Holiday Cup Pie Recipe:
Delicious Flavors of the season in a cute little pie—perfect for holiday entertaining, or just a treat! There are three things I love about them:
1) They’re easy
2) They’re delicious
3) They make a beautiful presentation
They’re also a great way to use up all that leftover eggnog!
Click Here for Recipe!
Related
Comments
I'll pass this along to the pecan eaters in our family. Wishing you a happy holiday season.
I love pecan pie and I am glad to find a recipe that doesn't use corn syrup. I love maple syrup. Also love your idea of making the pies in muffin tins. It's great for portion control.
I have found a much easier way of making the dough for pies etc... I use the canned bisquits. I just flatten them and put them in the muffin tins and fill them up. I also have some tart pans and do the same with them too. You recipe sounds and look delicious and yummy.
- Author
Hi Lady G, thanks so much! That's a great idea for doing pies as well-- I'm always looking for dough short cuts myself. Thanks for commenting!