Desserts Pastry

Mini Pecan Pies

Oh my gosh, you guys, it feels like it has been a year since I made food. It has been a rough week, and my wonderful fiance has been cooking dinner for me most nights. This week was a bummer because it was dark when I drove to work, and it was dark when I drove home from work. That doesn’t make for good food blogging conditions. I had a couple of things hanging around on my computer that I was going to blog about, but then I went back through them and wasn’t really happy with them. I finally had some time this afternoon to do some baking though, and I am so pleased with the result.

These mini pecan pies are delightful. I have been meaning to make them ever since I missed out on Canadian Thanksgiving a while ago. There is a fine line with pecan pie because sometimes it is super gooey and way too sweet, and then sometimes it is too dry and bland. These came out perfectly because they aren’t too sweet, but the brown sugar filling is so delicious. I mixed a couple of different recipes to arrive at this one so there isn’t really one source for it. The filling came from Carole Walter at finecooking.com. I was worried about how it would turn out because baking is so precise, and I was just sort of making up some of the amounts. I am quite proud of these though, and they are amazing with a scoop of vanilla ice cream.

These are a lot less work to make than an actual pie because you don’t have to roll anything out, and this particular dough recipe is really easy and great to work with. I was all worried that they were going to be really difficult to get out of the muffin tray, but I have never had an easier time taking pastries out of a tray before. I was just beaming because they just popped right out without any effort at all. They puffed up a lot in the oven so they looked ridiculous when I took them out, but after a few minutes everything settled so don’t be alarmed if you pull something that looks like pecan muffins out of your oven.

Mini Pecan Pies
Dough:
3/4 cup all-purpose flour
1/8 cup superfine sugar
Pinch of salt
1/3 cup salted butter
1 large egg (I actually used a teeny bit less than one egg because it seemed like too much liquid, so I just beat it with a fork and poured a bit out of the cup)
1 teaspoon cold water
1/4 teaspoon vanilla

Whisk together the flour, sugar, and salt and transfer to a food processor. Cut the butter into cubes and add to the mixture in the food processor.
Pulse several times until the mixture is coarse. If you don’t have a food processor, you can use a pastry blender or a fork.
In a small bowl, whisk together the egg, water and vanilla. Add to the mixture in the food processor and pulse a few times until a dough starts to form.
Place the dough on a lightly floured surface and form into a smooth ball. Roll it out into a 12-inch log and cut into 12, 1-inch pieces.
Roll each piece into a ball and place in the bottom of each cup in a muffin tin.
I don’t have any sort of kitchen gadget for pressing dough into little tarts so I just used the floured back of my 1/3 measuring cup to press the balls into tart shells. I had to use my fingers to press the dough up the sides of the cups. The crust should come about halfway up each cup.
Filling:
2 large eggs, beaten
1 Tablespoon heavy cream
1/4 cup packed brown sugar
1 teaspoon flour
Pinch of salt
1/2 cup light corn syrup
1 tablespoon melted butter
3/4 teaspoon vanilla
1 cup broken pecans

Preheat oven to 375 degrees F.

Combine the eggs and cream in a 2-cup measuring cup with a spout (you can do this in a bowl, but I thought it was easier to be able to pour the filling into the tarts).
Add the brown sugar, flour, salt, corn syrup, and melted butter and whisk together. Stir in the vanilla. Pour the filling into the tart shells, being careful not to overfill them. Sprinkle the tops with pecans.
Bake at 375 for 28 to 30 minutes or until golden brown. Serve with ice cream!


Mini Pecan Pies
Recipe type: Dessert
Total time: 
Serves: 12
 
Ingredients
  • Mini Pecan Pies
  • Dough:
  • ¾ cup all-purpose flour
  • ⅛ cup superfine sugar
  • Pinch of salt
  • ⅓ cup salted butter
  • 1 large egg (I actually used a teeny bit less than one egg because it seemed like too much liquid, so I just beat it with a fork and poured a bit out of the cup)
  • 1 teaspoon cold water
  • ¼ teaspoon vanilla
  • Filling:
  • 2 large eggs, beaten
  • 1 Tablespoon heavy cream
  • ¼ cup packed brown sugar
  • 1 teaspoon flour
  • Pinch of salt
  • ½ cup light corn syrup
  • 1 tablespoon melted butter
  • ¾ teaspoon vanilla
  • 1 cup broken pecans
Instructions
  1. Dough:
  2. Whisk together the flour, sugar, and salt and transfer to a food processor. Cut the butter into cubes and add to the mixture in the food processor.
  3. Pulse several times until the mixture is coarse. If you don't have a food processor, you can use a pastry blender or a fork.
  4. In a small bowl, whisk together the egg, water and vanilla. Add to the mixture in the food processor and pulse a few times until a dough starts to form.
  5. Place the dough on a lightly floured surface and form into a smooth ball. Roll it out into a 12-inch log and cut into 12, 1-inch pieces.
  6. Roll each piece into a ball and place in the bottom of each cup in a muffin tin.
  7. I don't have any sort of kitchen gadget for pressing dough into little tarts so I just used the floured back of my ⅓ measuring cup to press the balls into tart shells. I had to use my fingers to press the dough up the sides of the cups. The crust should come about halfway up each cup.
  8. Filling:
  9. Preheat oven to 375 degrees F.
  10. Combine the eggs and cream in a 2-cup measuring cup with a spout (you can do this in a bowl, but I thought it was easier to be able to pour the filling into the tarts).
  11. Add the brown sugar, flour, salt, corn syrup, and melted butter and whisk together. Stir in the vanilla. Pour the filling into the tart shells, being careful not to overfill them. Sprinkle the tops with pecans.
  12. Bake at 375 for 28 to 30 minutes or until golden brown. Serve with ice cream!

 

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