How To make Individual Pecan Pies
6 oz Plain flour
5 oz Melted butter
1 tb Icing (confectioners) sugar
1 tb Water
3 1/2 oz Pecan nuts (broken large)
2 Eggs (size 3/medium)
2 oz Dark brown soft sugar
5 oz Golden syrup (corn syrup)
Mix together the flour, icing sugar, water and 4 oz of the melted butter. (You should kneed together for a good mix). Divide between 6 x 4 inch flan tins or small bun tins and press up the edges (prick lightly with a fork to reduce the amount the centre rises) Place on a baking tray and blind bake in a preheated oven at 190C/375F/gas mark 5 for 10 to 15 mins (until golden brown) Remove and divide the chopped pecans between the pastry cases. Whisk the eggs, then stir in the sugar, syrup and remaining 1 oz melted butter. Beat well and spoon into the pastry cases, filling almost to the top. (this makes probably 50% TOO much mixture for me) Return to the oven for 25 to 30 minutes, until set and golden. Serve hot or cold with cream, creme fraishe or ice cream. Time: about an hour and a quarter for one batch. Source: Sainsbury's golden syrup suggested recipe -----
How To make Individual Pecan Pies's Videos
Pecan Tassies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pecan Tassies. I think of these cute little Pecan Tassies as miniature Pecan Pies. They make a nice addition to your holiday baking, and are especially good when you're having a large group over for dinner and want to serve your desserts buffet style. The pastry is unique as it contains cream cheese, which adds both flavor as well as making the pastry wonderfully tender and flaky. I love how the custard-like filling is sweet and gooey and has lots of crunchy pecans. Pecans Tassies store very well and can also be frozen.
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How to Make Mini Pecan Pies | Your Next Meal
There’s no shame in eating multiple pies, but stomach space is limited. Now there’s a pie that can support the needs of those looking to get into the multi-pie game. And on top of that, they’re so cute!
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How to Make Mini Pecan Pies | Your Next Meal
Pecan Pie Recipe
This old fashioned classic pecan pie recipe has the perfect combination of salty and sweet flavor with gooey, crunchy textures in a flakey homemade butter crust. It's the perfect holiday dessert for Thanksgiving and every fall get together.
RECIPE:
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Mini Croissant-Crust Pecan Pies - Food Wishes
I’ve always been fascinated with the idea of using croissants as a base to other recipes. I’ve seen them made into crispy cookies, hand-held cheesecakes, and fabulous looking bread puddings, but as far as I know, this might be the first time they’ve ever been used for mini pecan pies. Enjoy!
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The Best Pecan Pie Recipe | Melissa Clark | NYT Cooking
Get the recipe:
Pie Queen Melissa Clark is back! Today she’s showing us how to make her Maple-Honey Pecan Pie. Pecan pie is often made with corn syrup, but by swapping it out for a combination of maple syrup and honey, you get a complex and richly flavored confection that’s still wonderfully gooey in the center.
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Pecan Tassies (Mini Pecan Pies!)
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Since I can remember, Mom has made pecan tassies once a year. The batch always makes a lot so they lasted the entire month of December. Pretty much, they're bite-size pecan pies! Leave it to us in the Midwest to figure out how to have pie on a cookie platter! ???????? These are fun to make with the whole family, so start a new tradition this year!
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INGREDIENTS
- 8 oz cream cheese
- 1 1/2 cups butter
- 2 2/3 cups flour
- 1 egg yolk
- 4 eggs
- 2 1/4 cups brown sugar
- 4 tbsp butter, melted
- 4 tsp vanilla extract
- 2 3/4 cups pecans, chopped
INSTRUCTIONS
For the pastry:
Place the cream cheese in a mixer. Slice the butter into thin slices and add to the mixer. Cream the cream cheese and butter at high speed until smooth. Add the egg yolk and mix together. Add the flour slowly. Beat until combined into a pastry dough. The dough will be sticky.
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For the filling:
Start with four eggs, slightly beaten. Add the brown sugar to the eggs.
Add the melted butter, vanilla, and chopped pecans. Mix until combined.
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To assemble:
Use one rounded teaspoon of dough for each mini tart. Dip fingers in flour and press dough into the tart pan. If a hole is accidentally made, add excess dough to repair.
Place one teaspoon of filling in each tart.
Bake for 20-25 minutes at 350°F until golden brown.
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