Pecan Tassies- Martha Stewart
These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite.
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Mom's Mini-Pecan Pies - Recipe
The Cheap Chef butts heads with Mom, in the latest tasty dessert recipe video. A family holiday favorite made with humor and love. And visit my cooking blog for cheap ingredients, recipe text & photos:
Ingredients for Pie Crust
1 cup of flour - whole wheat or white flour
1 stick of butter - room temperature
3 ounces of cream cheese - room temperature
Directions for Pie Crust
Combine flour, butter, and cream cheese into a bowl and mix well for a couple of minutes.
Once dough comes together you can finish making a ball on a cutting board or countertop.
Pinch off one-inch balls and add to a 24-count muffin pan.
It's okay to use a convenient 12-count cupcake pan -- you will, of course, make bigger pie crust balls, about two to three inches.
Spread each crust ball to the edge of each muffin mold shape. Now it's ready to add the chopped pecans and brown sugar filling.
Ingredients for Pecan Pie Filling
1 egg
3/4 cup brown sugar
1 tablespoon butter - warm melted
2 teaspoons vanilla
1 cup of raw chopped pecans
Directions for Pecan Pie Filling
Add one egg to a bowl. Spoon in 3/4 cup of brown sugar, and two teaspoons of vanilla extract. Mix well.
To prepare whole pecans, lay out a cup-full on a cutting board. Roughly chop the pecans so they will easily fit into each mini pie crust.
Fill each mini pie shell with pecan pieces.
Spoon on enough pie filling to cover the pecans in each pie shell.
Add the pie tray to a preheated 350-degree oven for 15 minutes. Then reduce heat to 300 degrees and bake for another 15 minutes.
Finally, remove Mini Pecan Pies from the oven and allow to cool for five minutes. Carefully remove the mini-pies from the pan. Mom used a short blade knife to loosen the pies.
Mini Pecan Pies store covered in a cool dry place and can be served at room temperature.
Crunchy Pecan Pie Bites | Southern Living
Find all the goodness of a homemade pecan pie in this nutty, bite-size dessert.
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Ingredients:
3 cups chopped pecans; 3/4 cup sugar; 3/4 cup dark corn syrup; 3 large eggs, lightly beaten; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 5 (2.1-oz.) packages frozen mini-phyllo pastry shells
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Mini Pecan Pie
Amazing Mini Pecan Pie made in the Dash Mini Pie Maker!
Ingredients:
CRUST:
¼ cup self-rising flour
½ cup AP flour
Dash of salt
¼ cup shortening (Crisco)
2 tablespoons Ice Water
FILLING:
1 beaten egg
1/4 cup light brown sugar
1/4 cup light corn syrup
1 teaspoon All Purpose flour
1/8 teaspoon vanilla extract
1 Tablespoon butter
Dash of salt
Chopped pecans for topping.
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Rice & Cheese Puppy -
Biscuit -
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MINI Pecan Pies in a mini muffin pan
Skip the big pie and make MINI Pecan Pies in a mini muffin pan - or a cupcake pan! This video shows you how to make TWO size mini pies, the perfect easy pie recipe for the holidays.
Printable Recipe:
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NGREDIENTS
2 pie crusts from scratch or a pack of two
⅔ cup (158 ml) Karo® Light OR Dark Corn Syrup
2 large eggs
⅔ cup (134g) granulated sugar
1 tablespoon (14g) melted butter
½ teaspoon vanilla extract
1 cup (120g) chopped pecans
INSTRUCTIONS
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.
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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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How to Make Pecan Butter Tarts (SO EASY!)
Hi ya!
Nothing says fall dessert like a PECAN BUTTER TART! Perfect for Thanksgiving and the Holiday season coming up...you really can't go wrong with this one.
I hope you guys are staying healthy and safe! Staying home and baking more is always a good idea LOL.
Stay tuned for my next video...I'm going to attempt to make a pie from SCRATCH! Get excited!!
Cheers,
Sharon
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