Mini Pecan Pies

YUM! Bite size pecan pies...sweet, nutty, gooey, morsels of super yumminess!

I made a batch of these for a Bible study and they were snapped up in a blink. Not even a crumb was left on the serving platter.

Supplies/equipment:

Measuring cups

Measuring spoons

whisk or hand mixer or stand mixer

2 large mixing bowls

Rolling pin

Pie Dough cloth

medium biscuit/cookie cutter

Pie Dough Ingredients:

2 1/4 cups bread flour (or all-purpose flour)

1/2 cup shortening

1 stick room temperature butter

1/2 teaspoon salt

1 teaspoon vanilla extract

1/4 cup ice cold water

Directions for pie crust

1. Prepare a 24 count mini muffin pan by coating each muffin cup with non-stick cooking spray. Set aside.
2. In a large bowl stir together flour and salt.
3. Using a pastry knife, or a food processor, or a fork, and cut in the shortening and butter. It should have the consistency of beach sand when it is completely incorporated.
4. Add in the Ice cold water and vanilla extract. Blend until a solid ball of dough.
5. On a lightly floured surface or pastry cloth, roll out the dough until about 1/8 inch thick.
6. Use a medium round cookie/biscuit cutter. Cut 24 mini crusts.
7. Place one round pie dough circle into each mini-muffin pan (24 mini cups)
8. Gently press the pie dough circles into each cup and pinch the edges to form the crusts edges.
9. Set aside in the refrigerator to cool while you prepare the pecan pie filling.

Ingredients for Pecan Pie Filling

1 cup white sugar

3/4 cup corn syrup

1 tablespoon melted butter

1/4 teaspoon salt

1/4 cup molasses (or real maple syrup, or honey)

4 whole eggs (discard egg shells)

1 teaspoon vanilla extract

1 cup of chopped pecans

Directions for Pecan Pie Filling

1. Preheat oven 325f degrees.
2. In a large mixing bowl add in the sugar, both syrups, melted butter, salt, eggs, and vanilla.
3. Use a whisk or hand mixer and blend well.
4. Remove the prepared pie crusts from the oven
5. Use a 1/2 teaspoon measure and fill each pie crust filled muffin cup with the chopped pecans.
6. Pour or spoon in the pecan pie filling until it nearly reaches the top of the crusts. Don't let it spill over or the mini crusts might stick and you could have difficulty removing the mini pies after cooking.
7. I had a lot of crust and pie filling left over, so I made a small regular pie...You could make 48 mini pies with this recipe. I just didn't do it and I like to have a whole pie for my husband to have...he deserves it.
8. Turn down the oven temperature to 300f degrees.
9. Bake on the center oven rack (in the center of the oven) for about 40-50 minutes. 
10. I use a toothpick to check for doneness. When the toothpick is inserted and then pulled out it should NOT glisten or be wet looking; however, if some of the pie filling is clumped, gelled, and leaves solid pieces on the toothpick, then they are done.
11. Remove from the oven and allow them to cool for 15 minutes before removing to a cooling rack.
12. Allow them to cool completely before storing at room temperature in a sealed covered container.

Enjoy!!!!!!