Pecan Tassies (Mini Pecan Pie) | HOW TO
In this video we show you how to make Pecan Tassies which taste and look like mini Pecan Pies! These make a great snack at any time of the day, and are sure to satisfy your sweet tooth :) Let us know what you think in the comments and look below for the full recipe!
Pecan Tassies (Mini Pecan Pies)
(we made a half batch so double the ingredient portions if you want more)
Half batch yields ~20
Bake oven at 350
Let butter and cream cheese soften on counter before starting!
Crust
1/2 cup flour
1/4 cup butter (4 Tablespoons)
2oz cream cheese
Use electric mixer to blend
In separate bowl:
Filling
1 egg beaten
1/2 cup chopped pecans
1/2 cup brown sugar
2 T butter
3/4 tsp vanilla extract
dash of salt
Use electric mixer to blend.
Use mini muffin pan sprayed with cooking spray.
Using ~ 1in diameter balls of crust, press into the pan and spread evenly.
Fill each crust, making sure not to overfill (refer to video for demonstration).
Bake at 350F for 25min!
Enjoy this amazing dessert!
-C&J
Music Credit
Track: Maarif — Soyb & Amine Maxwell [Audio Library Release]
Music provided by Audio Library Plus
Watch:
Free Download / Stream:
Quick Mini Pecan Pies | Homemade and Delicious
Honestly, so easy and absolutely delicious,. A flakey pie crust, a mini pecan pie, adorable and devour-able!
Ingredients for these quick mini pecan pies
Pie dough:
2 1/4 Cup Flour
3/4 Tsp Salt
3/4 Cup Cold Butter
4 Tsp Cold Water
Filling:
1 1/2 Cups Chopped Pecans
1 Cup Maple Syrup
1/2 Cup Brown Sugar
2 Eggs
1 1/2 Tsp Vanilla Extract
1/4 Tsp Salt
1/2 Tsp Ground Cinnamon
3 Tbsp Butter
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.
Pecan Pie - Martha Stewart
Not just for the holidays, in this classic pie recipe, a sweet and sticky filling awaits underneath a golden layer of pecans. A dollop of whipped cream or a scoop of ice cream is an ideal topping.
Get the Recipe:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Pecan Tassies Recipe
Pecan Tassies Recipe
Order the mini pie form here
Shiokoholic Christmas recipes:
Pecan Tassies recipe
Ingredients:
Cream Cheese Pastry:
1 cup (226 grams) unsalted butter, at room temperature
6 ounces (170 grams) regular (full fat) cream cheese, at room temperature
2 tablespoons (25 grams) granulated white sugar
2 cups (260 grams) all-purpose flour
1/4 teaspoon salt
Pecan Filling:
3 large eggs, at room temperature
1 1/2 cups (310 grams) firmly packed light brown sugar
4 tablespoons (55 grams) unsalted butter, melted and cooled to room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 - 1 1/2 cups (100 - 125 grams) coarsely chopped pecans
Instructions:
Cream Cheese Pastry: In the bowl of your electric mixer, or with a hand mixer, beat the butter, cream cheese, and sugar until light and fluffy. Add the flour and salt and beat until incorporated. Divide the pastry into four equal portions. Flatten each portion into a round disk, wrap in plastic, and refrigerate for about one hour or until firm (can be chilled overnight).
Preheat the oven to 375 degrees F (190 degrees C). Have ready two - 24 cup miniature muffin pans.
Remove one round of the pastry from the refrigerator. On a lightly floured surface roll the pastry until it's about 1/8 inch thick. Using a round or fluted cookie cutter, that is slightly larger than the muffin cups, cut the pastry into rounds, and then gently fit the rounds into the muffin tins. Gather up any scraps of pastry and re-roll. (Each portion will make about 12 rounds of pastry.) Repeat with the other three disks of chilled pastry. Place the pastry lined muffin tins in the refrigerator while you make the pecan filling.
Pecan Filling: Place the eggs in a large bowl, and whisk until lightly beaten. Then whisk, or stir, in the brown sugar, melted butter, vanilla, and salt until well combined. Spoon or pour about 1 tablespoon of the filling into each of the pastry-lined muffin tins (you want the pastry cups to be about 3/4 full). Sprinkle each with some coarsely chopped pecans.
Bake in the preheated oven for about 17-20 minutes, or until the pastry has nicely browned around the edges and the filling is just set, but still a little soft in the center. (The filling does puff up during baking but will settle back down during cooling.) Remove from oven and place on a wire rack to cool for about five minutes before removing the Pecan Tassies to finish cooling on a wire rack. Pecan Tassies can be frozen.
Makes about 48 Tassies.
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Homemade Mini Pecan PIes
Our Mom has been making these for years. These are the easiest and best pecan pies I have ever tasted. Please try these and comment. I promise you won't be disappointed.