mini pecan pie

Mini pecan pies are easy to make plus they keep and travel well. They’re the perfect ‘bring a plate’ dessert for Thanksgiving (or any party!), just watch them disappear off the table!

Mini Pecan Pies (combi steam oven recipe)

oz cream cheese

oz unsalted butter

all purpose flour (plain flour)

salt

pecan nuts (roughly chopped)

eggs

sugar (firmly packed (I use dark brown sugar, light is fine))

cinnamon

½ tsp ground ginger

¼ tsp ground cloves

bourbon whiskey (optional)

Put the cream cheese, butter, flour and salt into a food processor and process just until it forms a mass. Turn out onto a lightly floured surface and knead a couple of times just to bring the dough together.

Split in half and form each half into a log about 1½-2” (4-5cm) in diameter. Wrap in cling film and refrigerate for at least 30 minutes.

While the pastry is chilling, make the filling. Put the eggs, sugar, spices, salt and bourbon into a jug and whisk with a fork to combine well. Set aside.

When you’re ready to bake, preheat oven to 350°F/180°C, combination steam setting. If you have variable steam settings, use 40%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you. Lightly grease two 12-hole patty pan trays or muffin trays.

Slice each pastry log into 12 thin discs and use these to line the greased trays. If you’re using muffin trays the pastry just needs to come ½-¾” (1½ -2cm) up the sides of each hole, not all the way up. You want the pastry to make full contact with the bottoms of the trays so it browns properly, so don’t be afraid to manipulate and push it in really well. This is a fairly forgiving pastry and easy to work with, so if there are any small holes or tears, just squash it back together to make a smooth surface. If you’re in a hot climate and the pastry becomes too soft to work with easily, just put the whole tray in the fridge for 5-10 minutes then try again.

Divide the chopped pecans evenly between the pastry lined holes. Give the filling a quick stir to make sure it’s mixed properly, then carefully pour it over the pecans so it comes almost to the top of each piece of pastry. It’s worth taking your time with this step – if you overfill the pastry so the filling leaks over the edges it can be hard to remove the cooked pies from the trays later.

Bake the pies until the pastry is golden and the filling puffed (it’ll sink down again once you remove the pies from the oven, which is fine), 12-15 minutes. Cool the pies to warm in the trays, then turn out and serve warm or at room temperature.

The cooked pies will keep for a couple of days in an airtight container at room temperature. They also freeze well for several weeks, just defrost at room temperature for a couple of hours. If you want to refresh the pies and serve them warm, they can be reheated using combi steam at 320°F/160°C for 4-5 minutes.

Make the pastry

A rich mini pecan pie made without corn syrup is perfect for one or two people. Filled with pecans, the maple filling rests on a buttery shortbread crust. Easy to make and incredibly delicious!

Mini Pecan Pie Without Corn Syrup

salted butter (, softened)

sugar

all-purpose flour

cornstarch

salted butter (, melted)

maple syrup

vanilla extract

pecan halves

Preheat the oven to 350° F (177° C).

Using an electric hand mixer, mix together butter and sugar in a medium-sized bowl until well blended. Add flour, cornstarch, and salt and mix until combined.

Press the dough firmly into a lightly buttered 5x5-inch or 4x6-inch baking dish using your fingertips or the back of a spoon.

Bake 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool, about 20 minutes.

Make the crust

In a medium-sized mixing bowl, whisk together the egg and sugar until well mixed.

Add the melted butter, maple syrup, vanilla, flour, and salt and whisk until combined.

Stir in the pecans.

Pour the pecan pie filling over the crust and place the baking dish on a rimmed baking sheet to catch any possible spills.

Bake for 30-35 minutes, or until the top is lightly browned. Remove the finished pie from the oven and place it on a wire rack to cool. The filling will continue to set as it cools.

Make the filling

A rich, single serving crustless pecan pie made without corn syrup. It&#39;s the ultimate dessert recipe and is so easy to make. Bakes in just 30 minutes!

Crustless Pecan Pie Without Corn Syrup For One

butter (, melted)

Preheat the oven to 350° F (177°C).

Spread pecans evenly inside a lightly buttered 10-ounce ramekin.

Pour the pie filling over the pecans and place the ramekin on a rimmed baking sheet to catch any possible spills.

Bake the pie for 30-35 minutes, or until the top is lightly browned. Remove the finished pie from the oven and place it on a wire rack to cool. The filling will continue to set as it cools.Pro Tip: I usually allow the pie to cool for about an hour. Enjoy it warm or allow it to cool longer if you prefer.

Grab a spoon and enjoy!

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The most viewed mini pecan pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine