Mini Pecan Pies With Whipped Creme Fraiche And Gingerbread Cookies Recipes

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MINI PECAN PIES



Mini Pecan Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 14 servings

Number Of Ingredients 11

1 cup granulated sugar
1/2 cup corn syrup
1/2 cup maple syrup
1/3 cup (about 5 tablespoons) salted butter, melted
3 tablespoons brown sugar
2 tablespoons whiskey
3/4 teaspoon vanilla
1/2 teaspoon kosher salt
3 large eggs, beaten
1 heaping cup chopped pecans plus 14 whole pecans
14 prepared mini pie shells in disposable pans

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
  • Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.

MINI PECAN PIES



Mini Pecan Pies image

These Mini Pecan Pies are easy to make and can also be made ahead of time. These are the perfect mini treat for Thanksgiving too!

Provided by Danielle

Categories     Dessert

Time 55m

Number Of Ingredients 7

1 pie crust (store-bought or homemade)
1/3 cup light corn syrup
1/4 cup brown sugar
1 and 1/2 tablespoons unsalted butter (melted)
1 egg (lightly beaten)
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°F.
  • On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
  • In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
  • Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.

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