Mini-Pecan Pies

This classic holiday dessert is made better and easier with this delicious shortbread crust!

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Directions

Shortbread Crust

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1. Preheat the oven to 350 degrees. Grease your 4 -6oz quiche ramekins with baking spray or a combination of butter and flour.

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2. In a medium bowl combine flour, sugar and powdered sugar.

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3. Add melted butter and mix with a fork or your hands until all dry ingredients are part of a dough ball.

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4. Cover and put in refrigerator for 15 minutes.

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5. Divide dough into 4 pieces and press dough onto bottom & up the sides of your 6 oz quiche ramekins.

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6. Trim crust overhang and use a fork to make holes in the crust. Place ramekins on a baking sheet.

 
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7. Bake for 10 minutes. The crust will still be soft, but will go back in the oven with the pecan filling.

 

Pie Filling

1. In a medium bowl, beat together the eggs, syrup, sugar, vanilla and salt.

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2. Add the melted butter and mix until smooth.

3. Pour filing into the ramekins being careful not to overfill.

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4. Divide the pecans evenly among the pies, sprinkling them over the filling.

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5. Place on the ramekins back on the baking sheet and bake for 15 minutes; then reduce the oven temperature to 300 degrees and bake for another 20 minutes.

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6. Remove from the oven, and cool the mini pies completely in the pan before removing them and serving. Use a sharp knife around the edges to remove the pies from the ramekins if desired.

Mini-Pecan Pies

Mini-Pecan Pies

Yield: 12 servings
Author:
prep time: 20 Mcook time: 50 Mtotal time: 70 M
This classic holiday dessert is made better and easier with this delicious shortbread crust!

ingredients:

Shortbread Crust
  • 2 cups all purpose flour
  • ¼ cup sugar
  • 1 tablespoon powdered sugar
  • ¾ cup of butter (melted and cooled)
Pecan Filling
  • 3 large eggs
  • ¾ cup golden syrup
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 tablespoons butter (melted and cooled)
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1½ cups chopped pecans

instructions:

How to cook Mini-Pecan Pies

For the Crust:
  1. Preheat the oven to 350 degrees. Grease your 4 -6oz quiche ramekins with baking spray or a combination of butter and flour.
  2. In a medium bowl combine flour, sugar and powdered sugar.
  3. Add melted butter and mix with a fork or your hands until all dry ingredients are part of a dough ball.
  4. Cover and put in refrigerator for 15 minutes.
  5. Divide dough into 4 pieces and press dough onto bottom & up the sides of your 6 oz quiche ramekins.
  6. Trim crust overhang and use a fork to make holes in the crust. Place ramekins on a baking sheet.
  7. Bake for 10 minutes. The crust will still be soft, but will go back in the oven with the pecan filling.
For the Pecan Filling:
  1. In a medium bowl, beat together the eggs, syrup, sugar, vanilla and salt.
  2. Add the melted butter and mix until smooth.
  3. Pour filing into the ramekins being careful not to overfill.
  4. Divide the pecans evenly among the pies, sprinkling them over the filling.
  5. Place on the ramekins back on the baking sheet and bake for 15 minutes; then reduce the oven temperature to 300 degrees and bake for another 20 minutes.
  6. Remove from the oven, and cool the mini pies completely in the pan before removing them and serving. Use a sharp knife around the edges to remove the pies from the ramekins if desired.
  7. Use a sharp knife around the edges to remove the pies from the ramekins if desired.

NOTES:

You can use this recipe to make one large pie. Add 10 minutes to your baking time.

Calories

449.28

Fat (grams)

25.61

Sat. Fat (grams)

10.38

Carbs (grams)

52.57

Fiber (grams)

1.87

Net carbs

50.70

Sugar (grams)

29.64

Protein (grams)

5.13

Sodium (milligrams)

234.96

Cholesterol (grams)

84.63
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