How To make Pecan Pie Mini Muffins

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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Mini Pecan Pie Muffins With Chocolate Chips | Easy Pecan Pie Muffins | Pecan Pie Muffins

Description: With just 6 ingredients this is a super quick and easy recipe for pecan pie muffins. These mini pecan pie muffins with chocolate chips taste just like chocolate chip pecan pie in a mini muffin and you can't eat just one.

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Equipment Used In This Recipe:
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How to make Pecan pie mini muffins

If you like Pecan Pie, you will absolutely go crazy over these Pecan pie mini muffins. They are crispy crunchy on the outside, rich, gooey and moist on the inside. Serve them along side a cup of coffee or tea anytime of day when you need to satisfy your sweets craving.

you need:
1 cup packed brown sugar
1 cup chopped pecans
½ cup flour
⅔ cup butter, melted
2 large eggs

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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PECAN PIE MINI MUFFINS - MY3 FOODS - EASY TO LEARN

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MINI PECAN PIE | no bake, vegan recipe

Mini Pecan Pie is a no-bake, vegan recipe that is perfect for the holidays! Made with walnuts, dates, and maple syrup these mini pecan pies are easy to make, use natural sweeteners, and are seriously delicious!

I recommend serving them straight from the freezer for the best texture but the fridge works as well!

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TIMESTAMPS
0:00 Intro
0:34 Prepare the Pan
1:49 Prepare the Crust
3:21 Prepare the Filing
6:28 Put It Together
8:08 Let It Set Up
8:22 Enjoy
9:38 Bloopers

FAVORITE FOODS + KITCHEN TOOLS:
Mini Muffin Pan:
Mini-Food Processor:
Parchment Paper:
My Go-To Kitchen Knife:
Coconut Oil:
Storage Container Container:

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NO BAKE PECAN PIE | no-bake, vegan recipe
1 1/2 cups raw walnuts
3 dates (60 grams) pitted
1 tablespoon maple syrup
1/8 teaspoon sea salt
Filling
3/4 cup dry toasted pecans finely chopped (plus 24 pecan halves for topping)
15 dates (320 grams) pitted
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon sea salt
2-4 tablespoons warm water
*coconut oil for greasing the muffin pan

INSTRUCTIONS
Prepare a 24-cup mini muffin pan by greasing with coconut oil and lining with parchment strips so the pies pop out easily. Be sure not to use cooking spray because it will make the pies greasy.

CRUST
Add raw walnuts, dates, maple syrup, and salt to a food processor and process until crumbly and sticky.

Add one hearty teaspoon of pie dough to each muffin cup and gently push and pat down to create a pie crust.

FILLING
Add 1/2 cup of pecans, 15 dates, vanilla, cinnamon, and sea salt to the food processor and process. Add 2-4 tablespoons of warm water and process until smooth and jammy. Stir in the remaining 1/4 cup of chopped pecans.

Spoon mixture into a large ziplock bag, remove excess air, and snip an opening in the corner of the bag. Pipe the filling into each muffin cup, doing your best to fill them evenly. Top each mini pie with a pecan half.

Place in the fridge to chill and set up for a minimum of 4 hours. Serve topped with a dollop of coconut whipped cream (or your favorite dairy-free whipped topping). Enjoy!

NUTRITION
Serving: 1mini pie | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 173mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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