Mini Pecan Pies
How do you make a pecan pie party-ready? Shrink it down to bite-sized, of course! Everybody loves a miniature dessert, especially because you can enjoy it without worrying about the calories. These adorable little pecan bites are super easy to make and sure to delight everybody who tries them. Watch how they’re made and give them a try!
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MINI PECAN BITES
Makes 24 mini pies
Prep Time: 15 Minutes
Total Time: 35 minutes
– 1 premade pie crust
– 12 large Medjool dates, pitted and chopped
– 2 large eggs
– ¼ cup butter, melted and cooled
– 2 tablespoons molasses
– 1 tablespoon maple syrup
– ¼ teaspoon kosher salt
– ½ teaspoon vanilla extract
– ¾ teaspoon cinnamon
– ¼ teaspoon nutmeg
– ¾ cup pecan halves, plus 24 pieces for garnish
– 2 mini muffin pans, 12 cups each
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Lightly flour a work surface and roll out the pie dough. Using a biscuit cutter slightly larger than a mini muffin cup, cut out 24 pie circles. Press each circle with your fingertips into the compartments of the muffin pans. Refrigerate until the filling is ready.
- In the bowl of a food processor using the blade attachment, puree the dates and eggs until the dates are finely chopped.
- Add the butter, molasses, maple syrup, salt, vanilla, cinnamon and nutmeg, and mix until combined. Scrape the bottom and sides of the bowl to make sure everything is well combined.
- Add the ¾ cup pecan halves and pulse 10 times, until the nuts are finely chopped.
- Evenly divide the batter between the prepared muffin cups and top each with a pecan-half garnish.
- Bake for 20 minutes, until the pies are domed and firm to the touch and the crust is golden brown.
- Remove the pies from the oven and allow to cool for 5 to 10 minutes. Remove the mini pies from the pan and cool completely on wire racks.
Delicious and adorable! Is there anything better than a bite-sized dessert? What other pies would you like to see in a miniature version?
Recipe adapted from A Clean Bake