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Bite Sized Pecan Pies

I can think of nothing better to celebrate National Pecan Day than these Bite Sized Pecan Pies.

They’re large enough to satisfy your sweet tooth, but small enough not to completely wreck your waistline.

And besides, pecans are good for you and I’m just trying to make sure you get your daily allotment of nuts.

Created with a refrigerated pie crust, you can whip up a dozen of these babies in no time.

Bite Sized Pecan Pies

And because they’re individually sized, they make a perfect addition to baby showers, bridal lunches and tea parties.

Really, anytime you need a perfectly presented bite sized snack that is both elegant and delicious.

To cut out the crust, I used a scalloped edge ice cream dish as my guide. I knew I was using a jumbo cupcake pan and the size was perfect. You just want to make sure whatever pan you use, your pie crust circle completely covers your cupcake hole.

Bite Sized Pecan Pies

Garnish with whipped cream and a sprig of mint and you’re all set.

Bite Sized Pecan Pies
Recipe Type: Southern Dessert
Author: Aimee
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 2 cups chopped pecans
  • ¾ cup granulated sugar
  • 4 tbsp light brown sugar
  • ¾ cup light & 3/4 cup dark corn syrup (combine equal amounts of each)
  • 3 large eggs, lightly beaten
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 box of Pillsbury pie crust ( 2 per box)
Instructions
  1. Preheat oven to 350º.
  2. Lightly spray your cupcake/mini muffin pan. (I used a jumbo cupcake pan)
  3. Roll out your pre-made pie crust. Using either a glass with a mouth larger than the opening of your muffin pan, cut out an oversized circle and press lightly into your pan. I used a scalloped ice cream dish as my guide and extended the scallops to fit in my pan.
  4. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
  5. Stir together sugars and corn syrup in a medium bowl. Stir in pecans, eggs, butter, vanilla & salt.
  6. Spoon about ¼ cup pecan mixture into each prepared shell.
  7. Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes).
  8. Top with homemade whipped cream and a sprig of mint.

 

Do you eat pecans? And do you say pa-kahn, or pee-can?

PS: This recipe is in The Traveling Apron Cookbook!

PSS: Did you see that the cookbook has its own page now? Soon you’ll be able to click and purchase!

PSSS: Go ahead and sign up for the next apron swap on that same page if you haven’t already. We’ll be circulating SOON.

Happy National Pecan Day!

3 Comments

  1. Oh when I finally get around to making my grandmother’s chocolate pecan pie I think I’m going to do mini, just for the portion control!

    1. Right?! A. They look cute, but B. it’s not like eating an entire piece of pie! Unless, of course, you do as I do and have multiple minis and totally defeat the purpose.

  2. Super cute! I might have to make these for my brother in law since he thinks we can’t cook like you southerners.

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