Mini Pecan Pies

This is seriously the only thing I made during the Holidays this year. On top of that I actually made it nine or ten times. I was even paid for a batch of them! So, do yourself a favor and save some time by doubling this recipe, they go quick and are in high demand.




Mini Pecan Pies

2 tablespoons finely ground pecans
1 cup all-purpose flour, plus more for dusting
Pinch salt
1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
1 egg white, chilled
2 tablespoons ice water, only if needed

For the filling:

1 1/2  cups pecan halves
2 eggs
1/4 cup light brown sugar
1/4 cup sugar
1/4 stick unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 cup Grade B Organic Real Maple Syrup
1/4 cup Agave
1/4 teaspoon salt

For the dough:

Directions
In a food processor combine the ground pecans, flour, salt, and sugar. Add the butter and process until the mixture resembles coarse crumbs. Pour in the egg white and blend it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount of dough together, if it is crumbly, add the ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Lightly coat a 12-cup muffin tray with nonstick spray. Roll out the dough on a lightly floured surface to about a 2 foot square, then use a small tea cup or round biscuit cutter to cut out circles. They should be slightly larger in diameter than the muffin tin hole, so when pressed in, the edges come half-way up the sides of the tin.

Preheat oven to 350 degrees F.

For the filling:
In a large mixing bowl, mix the eggs until frothy then blend in sugars. Stir in the melted butter, vanilla, syrup and salt until well blended. Arrange the pecans on the bottoms of the tart shells. Pour in the filling to fill the shells almost to the top. Bake until the filling is set and slightly puffed, about 18 minutes. Cool on wire rack.


For an alternate filling use walnuts and dates in place of the pecans, very yummy!