Pecan Pie Mini Bites Recipes

MINI SOUTHERN PECAN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecans on a food processor and pulse until coarsely chopped.
• Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
• Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.

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.

PECAN PIE BITES

Steps:

• Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
• In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
• Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
• To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don't worry...you'll be adding more filling after they bake!
• Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

PECAN PIE BITES

Steps:

• Preheat the oven to 350˚. Spray 36 mini muffin pan cups with nonstick cooking spray; set aside.
• Combine the brown sugar, butter, egg yolk and vanilla in a bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed.
• Shape the dough into 3/4-inch balls; place each into a prepared mini muffin pan cup, pressing the dough onto bottom and up one-third of the sides of each cup, creating a shallow cup.
• Combine all of the filling ingredients in a bowl; spoon 1 teaspoon filling into each cookie.
• Bake 13 to 15 minutes or until edges are golden brown. Let cool 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.

PECAN PIE MINI BITES

Steps:

• 1. First, the crusts. Start by sifting together the flour and salt.
• 2. Next, cut in the shortening.
• 3. Now stir in your chopped pecans. Make sure these are nice and fine, but not powder or butter. If the pecan pieces are too big, the dough gets hard to work with and roll out. But if they're too fine, well, then you lose them...
• 4. Water gets added 2 or 3 teaspoons at a time. When I make this, one of the first things I do is take a measuring cup, fill it with water and place it into the fridge. Then as I need it, I pull it out, put a couple of teaspoons into my dough, and place it back into the fridge. As you add the water, use a fork to toss the dough.
• 5. It will take a few applications of the water, but it will eventually form a ball.
• 6. Lightly flour your counter or rolling surface.
• 7. Use your hand to slightly flatten the dough ball, then start rolling.
• 8. Because this is for mini pies, you'll want the crust to be slightly thinner than you would do for a normal 9" pie.
• 9. Once you're happy with the thickness, use a 3" cookie cutter to cut circles from the crust. A 3" cutter is the perfect size for lining up the edge of the crust with the edge of the mini muffin tin... I've also found that a mason jar lid (with the rims) will work very well if you don't have cookie cutters.
• 10. Follow your pan's directions as far as whether or not you need to spray or grase or butter your pan. I did not spray or grease my mini muffin tin in any way - but you might need to if you don't have a nonstick pan or if the nonstick coating has been compromised.
• 11. As you're placing the crusts into the pan, push down in the center gently, then ease the edges up the sides.
• 12. Of course, you'll need to roll up the scraps into a new ball and then roll them back out again to finish up the pans.
• 13. In your mixing bowl, beat the eggs lightly.
• 14. Blend in the corn syrup, sugar, melted butter, vanilla and flour and continue mixing until everything is blended well and has started to thicken.
• 15. Stir in the chopped pecans. For a normal 9" pie, I would use 4 cups of pecan halves; but since this is for mini pies, I chopped those up a little more and found that the 3 cups works better.
• 16. Use a piping bag with a wide tip or a ziptop bag with a cut corner to pipe the filling into the crusts.
• 17. Bake for 40-50 minutes until they are a nice, golden brown.
• 18. Remove your mini pies from the tin and set them on a wire rack to cool slightly before serving.

PECAN PIE MINI MUFFINS

Steps:

• In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture. , Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.

CRUNCHY PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees.
• Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
• Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
• Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
• Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).

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.