Mini Pecan PiesStill without my computer but I am so missing blogging that I just have to put something out! So here's the cutest pecan pies you'll ever see and let me tell you....they are not that hard and I love "mini" everything! I think that they make your spread look so good and nowadays no one sits and eats so these babies are perfect for your guests. They're a grab it and eat it in one bite kind of dessert....plus if you're trying to count the calories you don't feel as bad eating one or two of these rather than a whole piece of pecan pie that will take hours on the treadmill to burn off! I made these for a party I had on Sunday. I used frozen pre-made pie crust so they literally took no time to make!
Mini Pecan Pies
1 frozen pie crust (thawed and rolled out into as close to a square as you can get it)
Once you've rolled out your crust, cut out an even number of squares (about 1 inch squares) I got 16 squares out of my crust. Use mini muffin pans that have been sprayed and floured and form little pie crusts in each space using your pie crust squares. Bake the crusts for 10 minutes at 350 degrees.
Pecan Pie filling:
1/2 cup powdered sugar
1/4 cup butter
1/4 cup corn syrup
1/2 cup chopped pecans
While the crusts are baking, combine the butter, powdered sugar and corn syrup in small saucepan over medium heat. Bring to a boil while stirring frequently. Stir in chopped pecans, turn off heat and mix well. This recipe is good for 16-20 mini pecan pies, double the recipe for 36 or 40 mini pies.
Pour your pecan mixture in each baked crust, bake for another 5-8 minutes. Let the mini pies cool a bit before removing from the pan. I drizzled a little carmel sauce on top of each pie. They were delicious and so easy to make! This pecan pie filling however is not the recipe I use when I make whole pies. It works fine with these mini pies but when making a whole pecan pie I use a recipe that calls for eggs. You can also use those mini phyllo cups for this recipe. I love using those because most grocery stores now carry them and they're perfect for making mini desserts and then you don't have to worry about forming your own mini crusts! These are perfect for any holiday party!
1 frozen pie crust (thawed and rolled out into as close to a square as you can get it)
Once you've rolled out your crust, cut out an even number of squares (about 1 inch squares) I got 16 squares out of my crust. Use mini muffin pans that have been sprayed and floured and form little pie crusts in each space using your pie crust squares. Bake the crusts for 10 minutes at 350 degrees.
Pecan Pie filling:
1/2 cup powdered sugar
1/4 cup butter
1/4 cup corn syrup
1/2 cup chopped pecans
While the crusts are baking, combine the butter, powdered sugar and corn syrup in small saucepan over medium heat. Bring to a boil while stirring frequently. Stir in chopped pecans, turn off heat and mix well. This recipe is good for 16-20 mini pecan pies, double the recipe for 36 or 40 mini pies.
Pour your pecan mixture in each baked crust, bake for another 5-8 minutes. Let the mini pies cool a bit before removing from the pan. I drizzled a little carmel sauce on top of each pie. They were delicious and so easy to make! This pecan pie filling however is not the recipe I use when I make whole pies. It works fine with these mini pies but when making a whole pecan pie I use a recipe that calls for eggs. You can also use those mini phyllo cups for this recipe. I love using those because most grocery stores now carry them and they're perfect for making mini desserts and then you don't have to worry about forming your own mini crusts! These are perfect for any holiday party!
Posts
5 comments:
Those look so good! You're right about not feeling so bad popping one or two of these rather than a whole slice of pie! Plus, pecan pie is usually so rich, you really don't want a whole piece.
The boys would eat this in no time. Looks so yummy!
Those truly look good. I never made pecan pie before and guess what I got in the mail just last Thursday? A one pound bag of Pecans! Fate?! LOL!
Sorry about the computer!
~ingrid
Thanks Karen, Helene and Ingrid! I really hope you all try this recipe because it is so easy and they're so cute on a platter for your next get-together!
btw...should have my computer back by tonight! Yea!
That looks absolutely adorable! What a cute idea.
Post a Comment