Mini Pecan Pies With Whipped Creme Fraiche And Gingerbread Cookies Recipes

MINI PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Mix together pecans, brown sugar, corn syrup and egg in a small bowl. Add melted butter, vanilla and salt. Mix together until fully combined.
• Lay out mini shells onto prepared baking sheet and add a few teaspoons of pecan filling into each shell.
• Bake for 18-20 minutes, or until set.

MINI PECAN PIES

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.

MINI PECAN PIES WITH WHIPPED CREME FRAICHE AND GINGERBREAD COOKIES

Steps:

• For the cookies: Decorate the cookies as desired with red, green, black and white decorating icing.
• For the crust: Preheat the oven to 350 degrees F. Spray two 12-cup muffins tins with nonstick cooking spray.
• Roll each pie into a 12-inch circle 1/8-inch thick on a lightly floured surface. Use a 3-inch round biscuit cutter to cut 24 circles, rerolling the dough as needed. Press one dough circle into the bottom and up the sides of each hole in the muffin tin. Freeze for 30 minutes.
• Meanwhile, make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan. Bring to a boil over medium heat, stirring constantly, and boil for 1 minute. Remove from the heat and stir in the pecans and vanilla. Set the filling aside to cool slight, about 5 minutes.
• Whisk the eggs into the filling until smooth. Spoon about 1 1/2 tablespoons of filling into each pie shell. Bake until the filling is set and the crust is cooked through and golden brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
• For the whipped cream: Mix the creme fraiche and granulated sugar in a medium bowl until smooth. Add the heavy cream and beat with a hand mixer until stiff peaks form. Spoon about 1 tablespoon whipped cream on top of each pie and top with a gingerbread cookie.
• The pies can be made up to 3 days in advance and stored in separate airtight containers. Make the whipped cream just before serving.

MINI PECAN PIES

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.

LI'L PECAN PIES

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes., Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells., In another small bowl, whisk egg, brown sugar, corn syrup and vanilla. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Top with whipped cream if desired.

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.

MINI SOUTHERN PECAN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecans on a food processor and pulse until coarsely chopped.
• Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
• Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.

PECAN PIE COOKIES

Steps:

• Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
• Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
• Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
• Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.