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Mini Maple Pecan Pies
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Mini Maple Pecan Pies

Miniature pecan pies made with a blend of maple syrup and corn syrup.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Cookie Madness

Ingredients

  • Crust:
  • 1 ¼ cups 5.8 oz of all-purpose flour or whole wheat pastry flour
  • 1 ½ teaspoons granulated sugar
  • ½ teaspoon salt
  • 1 stick 114 grams very cold unsalted butter
  • 4-6 tablespoons of ice cold water or as needed

Filling

  • 1 cup pecan halves add more if needed
  • 2 large eggs
  • ½ cup light brown sugar !00 grams
  • ½ cup maple syrup
  • ⅓ cup light corn syrup
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 3 tablespoons unsalted butter melted

Instructions

  • Weigh out the flour and put it in a large mixing bowl. Stir in the sugar and salt, then using a grater, grate or shred ⅓ of a stick of butter over the flour. Toss gently with a fork and repeat twice until you've used all the butter. With a pastry cutter or your fingers, mix until crumbly.
  • Add about 3 tablespoons of water and mix with a spoon or heavy scraper. Keep adding water until dough just barely comes together. Dump the mixture onto a pastry mat or clean surface.
  • Shape into one round, then cut that round into 8 pieces. Wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes, preferably longer. While the dough is resting, make the filling.
  • Lay pecans on a baking sheet and bake at 350F for about 6-8 minutes or until toasted. Set aside.
  • Whisk the eggs lightly in a mixing bowl. Whisk in the sugar, both syrups, vanilla and salt, then stir in the butter. Keep pecans handy, but don't stir them into the mixture.
  • Assemble the pie shells. Working on shell at a time, roll a section of dough into a 4 ½ inch circle and fit it into a pie pan. Crimp the edges. You should have 8 pie shells.
  • Divide the toasted pecans among the pie shells.
  • Give the filling another quick stir, then carefully divide among your 8 miniature pie shells, pouring over the pecans. Set on them on a foil lined baking sheet.
  • Bake at 400 for 10 minutes, then reduce heat to 325 degrees and bake for another 20 minutes.
  • Let pies cool at room temperature for a few hours. Store in refrigerator until ready to serve. Alternatively, freeze the pies and thaw before serving.

Notes

This is a miniaturized version of the Newman's pie on Epicurious.