A slice of Pecan Pie is a wonderful treat! Pecan nuts are crunchy, tasty, nutty and look beautiful too! But a whole pie might be too much, so I decided to make single portions using silicon muffin forms and used less filling as it tends to be too sweet for me.
Now that they are almost bite-size, I can also add them to my Christmas cookies plate.
Don’t they look lovely? Believe me, they taste even better!
I used a recipe that I found in one of my favourite cookbooks, as it is a collection of recipes from all over the world, written by many of my culinary sisters (as I love to call them) from the International Cooking Club Singapore. The book is called “The red dot melting pot” and can be ordered online (no affiliation, this is a non-profit organisation).
I adapted the recipe slightly to my needs and taste, as I always do. This one will make about 30 mini pies, depending on the size of your muffin tins. If you wish to do just 12-15 mini pies, cut the quantities in half.
Ingredients for the pie crust:
- 280g of flour
- 20g of sugar
- 4g of salt
- 175g of cold butter
- 1 egg
- cold water
Ingredients for the filling:
- 2 eggs
- 100g of sugar
- a splash of vanilla extract
- 120g of light corn syrup
- 70g of melted butter
- 120-150g of pecan nuts
- In a bowl mix together flour (280g), sugar (20g) and salt (4g).
- Add the cold butter (175g) cut in small pieces an mix.
- Now add the egg and one tablespoon of cold water. You might need to mix by hand now to form the dough, stop as soon as it sticks all together.
- Refrigerate the dough for 30 minutes.
- Grease the muffin forms (or any other mould of your choice) with non-stick spray or melted butter.
- Preheat the oven at 170° on ventilation mode.
- Take a piece of dough and press it in the muffin tin with your fingertips and make a small cup in it.
- Blind bake the crust for 5 minutes, in the meantime, prepare the filling as follows:
- Whisk well the eggs (2) and sugar (100g) in a bowl.
- Add a splash of vanilla extract, the corn syrup (120g), and the melted butter (70g, room temperature) and mix well.
- Now use a tablespoon to pour the filling in your half-baked mini pie crusts and top them with pecan nuts (I like to use one or two whole ones and then some broken ones to fill the gaps).
- Bake for 15-20 minutes until golden brown.
- Let them cool down 5 minutes, remove from the tins (I suggest silicon as it makes this step really easy) and let cool completely on a rack.
Here is the print out version of the recipe:
Do you love the idea of mini portions? Then check out my buttermilk mini cakes here!