Incredible Gluten Free Mini Pecan Pies Recipes

GLUTEN-FREE PECAN PIE

Steps:

• In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt. Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse to combine. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
• On a lightly floured work surface, roll out the dough into a 12-inch round. Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
• Preheat the oven to 400 degrees F.
• Line the shell with foil and pie weights or dried beans and bake for 15 minutes. Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes.
• Meanwhile, in a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup and vanilla over medium heat until melted and smooth. Cool the mixture slightly, about 5 minutes. In a medium bowl, whisk the eggs. Whisking constantly, add the sugar mixture into the beaten eggs. Stir in the remaining 2 1/2 cups pecans. Pour the filling into the crust and bake until set, about 25 minutes.
• Cool the pie completely before slicing.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

INCREDIBLE GLUTEN FREE MINI PECAN PIES

Steps:

• preheat oven to 325*.
• mix cream cheese and butter together, stir in flour, chill dough in fridge for 1 hour.
• Shape dough into balls and place in muffin tins, press dough up the sides and bottom of the muffin cups ( i usually wear a thin latex glove to stop my fingers sticking to the dough, and you have to work fairly quickly while the dough is chilled and still firm ) this amount usually makes 9 little pies.
• Sprinkle half the pecans into dough lined muffin cups.
• Beat together the egg, 1 tbsp melted butter, salt and vanilla until smooth.
• Spoon filling into cups and top with remaining pecans.
• Bake at 325* for 25 minutes.
• Cool completely before removing pies from muffin tins.

MINI PECAN PIES

Steps:

• Beat cream cheese and butter with a mixer, medium speed, until well blended. Add flour and mix well.
• Cover and refrigerate at least 1 hour or until well chilled.
• Preheat oven to 357. Divide dough into 24 balls. Place one ball in each of 24 mini muffin pan. Press onto bottoms and up sides of cups to form a shell.
• Beat eggs lightly in small bowl. Add brown sugar and vanilla, mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full.
• Bake 25 to 30 minutes or until lightly browned. Let stand 5 minutes then remove tarts from pans. Cool completely on wire racks.
• Drizzle with melted chocolate and let stand until set.