Mini Pecan Pies
I came up with the idea for these mini pecan pies when deciding on the Thanksgiving menu a week ago. I figured there would be hundreds of recipes online for these perfect little pecan pies. I found a few, made some adjustments to my liking and I came out with this recipe. Everyone that had these at Thanksgiving LOVED them! I had made a test batch for some workers we had at the house on the week prior to Thanksgiving, and they loved them as well! I heard praise after praise so these tiny little pies were definitely a success! They're perfect for those not wanting an entire piece of pie too! The recipe is as follows:
3 eggs, beaten
1/2 cup sugar
1 cup light corn syrup
1/4 cup butter, melted
1 Tbs flour
1 cup pecans, finely chopped
1 tsp vanilla
1/4 tsp salt
1 Pate Brisee dough recipe
Step 1: Preheat oven to 350 degrees.
Step 2: Roll out dough to a 1/8" thickness. Using a circle cookie-cutter approximately 3 inches in diameter, cut out circles and place into muffin pans. Pre-bake the dough without any filling in the oven for 5 minutes, and no longer! Pre-baking the dough ensures that it's thoroughly cooked. Greasing the muffin pan isn't necessary at all, unless otherwise preferred, as there is plenty of butter in the Pate Brisee dough. I have already made this recipe a handful of times and I have never greased my pans.
Step 3: Combine all other ingredients into a bowl and mix well. Make sure the melted butter is neither hot nor added directly to the beaten eggs, or you'll end up with scrambled eggs.
Step 4: Fill the pre-baked pastry with pie filling, to the same height as in the picture above (almost entirely to the top). Bake for about 10 minutes, or until done. The mixture will bubble and may rise a bit, but it will deflate back down when taken out of the oven and left to cool.
This recipe has yielded approximately 34 mini pecan pies. This can vary depending on the size of your cookie cutter (if larger) and how much filling you add to the pies.
Enjoy and let me know how you liked it! :)