Lil Pecan Pies Recipes

PECAN PIE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

LI'L PECAN PIES

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes., Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells., In another small bowl, whisk egg, brown sugar, corn syrup and vanilla. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Top with whipped cream if desired.

MINI PECAN PIES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
• Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.

MINI PECAN PIES RECIPE

Steps:

• Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
• Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
• Press each circle in the bottom of the prepared muffin pan.
• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
• Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
• As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.

MINI PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Mix together pecans, brown sugar, corn syrup and egg in a small bowl. Add melted butter, vanilla and salt. Mix together until fully combined.
• Lay out mini shells onto prepared baking sheet and add a few teaspoons of pecan filling into each shell.
• Bake for 18-20 minutes, or until set.

MINI PECAN PIES

Steps:

• Preheat oven to 350°F.
• On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
• In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
• Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.

TINY PECAN PIES

Steps:

• 1. Preheat oven to 325 degrees. Mix cream cheese and butter together.
• 2. Stir in flour.
• 3. Chill dough for 1 hour.
• 4. Shape dough into 24 balls and place in 24 mini-muffin tins. Regular muffin tins can be used too (you'll need 12 balls of dough for the regular tins).
• 5. Press dough into muffin tins working it up the sides and into the bottom.
• 6. Sprinkle 1/2 of the pecans into the bottom of the dough-lined muffin cups.
• 7. Beat together egg, 1 Tablespoon of butter, brown sugar, salt, and vanilla until smooth. Spoon filling over the pecans in the muffin cups. Top with remaining pecans.
• 8. Bake at 325 degrees for 20 minutes until set. If using regular size muffin tins, bake for about 25 minutes or until set.
• 9. Cool completely before removing from muffin tins.

MINI PECAN PIES

Steps:

• Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
• Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
• In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
• Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.

LITTLE PECAN PIES FOR TWO

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly.
• Gradually add water, tossing with fork until dough forms a ball.
• Cover and refrigerate for at least 30 minute
• Preheat oven to 375°F.
• Divide dough in half; roll each half into a 6" circle.
• Transfer to 2 (4 1/2 inch) tart pans; fit pastry into pans, trimming if necessary.
• Arrange pecans in pans.
• Mix egg, corn syrup, brown sugar and vanilla together; pour over pecans.
• Place tart pans on a baking sheet.
• Bake for 35-40 minutes or until a knife inserted near center comes out clean.
• Cool on a wire rack.
• Top with whipped or ice cream if desired.