Small Pecan Pie Recipes

MINI PECAN PIES RECIPE

Steps:

• 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.

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.

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.

EASY PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together the eggs, corn syrup, sugar, butter and vanilla.
• Arrange pecans in bottom of pie crust and pour mixture over.
• Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

SMALL PECAN PIE

Steps:

• Make the Small Pie Crust dough and chill for 1 hour (get directions here - post includes step by step photos).
• If you haven't already, roll your dough into an 8 inch circle between 1/8 - 1/4 inch thick. You can roll it out in between the plastic wrap or on a lightly floured surface.If your dough is sticking, refrigerate for another 15 minutes or until cold.
• Transfer your dough to a 6 inch ungreased glass pie plate, 6 inch greased disposable pie plate, 6x2 inch greased springform pan, or 6x2 inch greased cake pan. If you're having trouble, you can patch the dough back together in the pan.
• Trim off any excess dough then shape crust as desired. Prick the bottom with a fork then refrigerate for at least 30 minutes.
• Preheat the oven to 400F. Have a room temperature baking sheet ready.
• Line the pie crust with greased foil covering the top (touching the dough) then fill with pie weights, such as dried lentils or beans.
• Place your pie pan onto the room temperature baking sheet. Bake for 15 minutes. Do not put a cold pan directly onto a hot oven rack or hot baking sheet. The sudden change in temperature may cause your pan to shatter.
• Remove the foil and weights then bake another 5 minutes or until the bottom is golden brown and no longer looks uncooked.
• Turn the oven down to 350F and let the crust cool while you make the filling.
• For the filling: In a large bowl, whisk together the sugar, corn syrup, egg, melted butter, vanilla and salt. Stir in the pecans.
• Transfer your filling to the warm pie crust. Bake 40-45 minutes or until the center reaches an internal temperature of 200F degrees.If your pan is small and the filling doesn't fit, place remaining filling in a ramekin and bake on the same tray.
• Cool for 2 hours then cover and refrigerate until ready to serve with whipped cream. Store in the refrigerator for up to 3 days.

MINI PECAN PIES

Steps:

• Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
• Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
• Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet.
• Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days.