Pecan Pie Tarts ???? Easy Pecan Pie Tassies Recipe!
Pecan Pie Tarts | Easy Pecan Pie Tassies Recipe!
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Pecan Tassies are mini pecan pie cookies with flakey crusts and a sweet creamy filling, they're incredibly EASY to make and you can make them in under 30 minutes!
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INGREDIENTS
1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1 large egg, room temperature
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided
DIRECTIONS
In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.
Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups.
For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.
Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.
Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
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How to Make Pecan Pie | Easy Pecan Pie Recipe
Welcome back to our channel. In this video we will show you how to make Pecan Pie. We hope you like the video. Don’t forget to comment, like, and subscribe.
Pecan Pie
Ingredients:
Pecan
Deep Dish Pie Crust
Eggs
Butter
Light Corn Syrup
Vanilla
Granulated Sugar
Brown Sugar
Directions:
1. In a bowl, add 1 cup of light corn syrup, 2 tbsps of melted butter, 3 eggs, 2 1/2 cup of granulated sugar, 1/2 cup of light brown sugar, and 1 tsp of vanilla. Mix well.
2. Add 1/2 cup of pecans and mix.
3. Using a fork, poke small holes in the bottom of the pie crust
4. Pour in pecan mixture
5. Place the pie on a preheated cookie sheet and bake at 350 degrees for 1 hour
6. Allow pie to cool for 2 hours
7. Enjoy!
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Low Carb Almost Perfect Pecan Pie Revised
Here are two versions of the Pecan Pie. One uses the Sukrin Fiber Syrup and the other does not. Enjoy!
Revised Pecan Pie without Sukrin Fiber Syrup (Kristie Sullivan)
Pecan Pie on a low carb diet feels like a miracle to me! Keep in mind that the “goo” ratio is lower in this low carb version and may turn slightly gritty after the pie is refrigerator, so be sure to eat it warm on the first day that you make it!
While I have never experienced a spike from Sukrin Fiber Syrup, I have heard from many of you who have. For that reason, I spent some time revising my pecan pie recipe. I hope that you can enjoy it with stable blood glucose!
Crust
1 ¼ cup almond flour
1/2 cup oat fiber (or 1/3 cup coconut flour)
1 large egg
3 tablespoons (1.5 ounces) butter, softened
1/2 tsp salt
3 tablespoons granulated sweetener
Preheat oven to 350 degrees. Mix all ingredients in a food processor until dough forms. Press into a 10 inch pie plate (1 quart capacity). Press crust up the sides. To shape the edges of the dough, you will need to refrigerate it for about 30 minutes. Bake the pie crust for about 6-8 minutes until just starting to brown. Remove it from the oven and set aside to cool.
Filling
6 ounces melted butter
¼ cup water
3/4 cup sweetener, powdered
1 teaspoon salt (reduce if using salted butter)
3 teaspoons vanilla extract
2 teaspoons maple extract
1/2 cup Sukrin brown sugar (or granulated sweetener with 1 tsp molasses)
1/4 tsp cinnamon (optional)
2 large eggs, beaten
2 1/2 cups pecan pieces
Use low heat to melt the butter in a large, heavy saucepan. Use a whisk to mix the melted butter with the water, powdered sweetener, salt, vanilla, maple extract, brown sugar substitute, and cinnamon until well blended. Remove from heat, and let cool slightly before whisking in the eggs. Mix well. Stir in pecans. Pour the mixture into the cooled pie crust.
Bake at 350 degrees for about 35 to 40 minutes. After the first 20 minutes, cover the pecan pie with foil to keep the top from browning too much. Do not over bake. Let the pie cool for at least 30 minutes before serving.
Here is the original version WITH the Sukrin Fiber Syrup
Crust
1 1/3 cup almond flour
1/2 cup oat fiber (or 1/3 cup coconut flour)
1 large egg
3 tablespoons butter, softened
1/2 tsp salt
3 tablespoons granulated sweetener
Preheat oven to 350 (no convection) degrees. Mix all ingredients in a food processor until dough forms. Press into a pie pan. Press crust up sides. To shape the edges of the dough, you will need to refrigerate it for about 30 minutes. Bake the pie crust for about 7-9 minutes and then set aside to cool.
Filling
1 cup Sukrin fiber syrup
1/2 cup Sukrin brown sugar (or granulated sweetener with 1 tsp molasses)
2 eggs, beaten
1 tsp salt
2 tsp vanilla
5 tablespoons butter, melted
1/4 tsp cinnamon (optional)
3 cups of pecans
Mix the recipe for syrup, brown sugar (or granulated sweetener + molasses), salt, and cinnamon. Add eggs and mix well. Stir in butter and vanilla and mix until well combined. Add pecans and mix well. Pour mixture into cooled pie crust. Bake at 350 (no convection) degrees for about 40 to 45 minutes. After 20 minutes, cover the pecan pie with foil to keep the top from browning too much. Do not over bake. Let cool at least 30 minutes before serving. Watch bake time and watch for browning.
No Mixer, No Chilling Soft Butter Pecan Cookies
My soft and chewy butter pecan cookies are made with toasted pecans, brown sugar, and plenty of butter. They are incredibly easy to make with NO mixer and NO chilling required!
Recipe:
Ingredients
1 ½ (175 g) heaping cups pecan halves
1 cup (226 g) unsalted butter melted and cooled at least 10 minutes*
1 ¼ cup (250 g) dark brown sugar tightly packed
½ cup (100 g) sugar
1 large egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
3 cups (375 g) all purpose flour**
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup (120 g) Heath Toffee bits optional, but recommended!
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Baking sheet (Affiliate Link):
Cookie Scoop (Affiliate Link):
Instructions
00:00 Introduction
00:12 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
00:18 Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
00:35 Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
00:47 In a large bowl, combine melted butter and sugars. Stir well.
01:48 Add eggs, egg yolk, and vanilla extract and stir until well-combined.
02:55 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
03:46 Gradually add flour mixture to wet ingredients until completely combined.
04:28 Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
05:00 Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2 apart.
05:37 Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
Notes
*If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.
**If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
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Thanksgiving Desserts Ideas | Pecan Pie DIp
Thanksgiving Desserts Ideas | Pecan Pie DIp
Now you can have your pie and dip it, too! This decadent and fun twist on traditional pecan pie features a creamy base with a gooey pecan pie topping and is served with cinnamon and sugar-baked pie crust dippers.
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My Links:
email: cherianngilmore@gmail.com
Subscribe to my channel here:
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If you were entertained and/or learned something and would like to support me, please Like, Comment, Share & Subscribe. Additionally, you can use my personal Amazon link
to make your everyday Amazon purchases at no additional cost to you as well as shop for kitchen tools and accessories from my personal website:
This kind of support helps me to grow my skills and channel. Thank you for being such a wonderful part of my community! XOXO
Used in this episode: Pampered Chef Bakers Roller -
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INGREDIENTS
Pie Crust Dippers
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box SAVE $
2 tablespoons butter, melted
Topping
4 tablespoons butter
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup chopped pecans, toasted
Dip
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 cup Cool Whip frozen whipped topping, thawed
DIRECTIONS
Heat oven to 425°F. In small bowl, mix granulated sugar and cinnamon. Set aside.
Unroll first pie crust on work surface; roll into 12-inch round. Using 2 1/2- to 3-inch leaf or desired shape cookie cutter, cut 15 leaves from pie crust, rerolling dough scraps if needed. Repeat rolling and cutting with second pie crust.
Place leaves 1 inch apart onto ungreased large cookie sheets. Brush with 2 tablespoons melted butter. Sprinkle with sugar-cinnamon mixture.
Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
In 2-quart saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar; cook 2 to 3 minutes, stirring frequently, until mixture is bubbling and sugar dissolves. Reduce heat to low; carefully stir in whipping cream, vanilla and salt. Increase heat to medium; heat to simmering, stirring frequently; remove from heat. Stir in pecans; cool mixture 30 minutes.
In large bowl, mix cream cheese and powdered sugar. Beat with electric mixer on medium speed until smooth. Beat in whipped topping until mixed well. Spread into bottom of 9-inch pie plate; top with cooled pecan mixture. Refrigerate at least 30 minutes before serving. Serve with pie crust dippers.
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Keto Pecan Pie In 5 MINUTES | Low Carb, Sugar Free, & Gluten Free Pecan Pie
This low carb Keto Pecan Pie Recipe is such a quick and easy keto dessert recipe. It takes just 5 minutes to make, and the entire pie has just 5 net carbs. Plus, not only is this a sugar free pecan pie, it's a gluten free pie too.
PRINTABLE RECIPE + MACROS:
0 Carb Maple Syrup Recipe:
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Things I Used For This Pie Recipe:
4-Inch Dish:
Confectioners Swerve:
0 Carb Brown Sugar:
Almond Flour:
1 Net Carb Maple Syrup:
*I used my homemade version