1737. Mini Pecan Pies

I have yet to make a whole pecan pie on MCW, and I do love them so. These mini pecan pies made it first to the blog, and go down like a treat, one after the other. 

A pre-bought pate brisee makes the operation that much simpler, and baking time is halved because they are so small.

Ingredients:

1 unbaked sheet of pate brisee

1 cup pecans, coarsely chopped

1 large egg, slightly beaten

1/2 cup light corn syrup

1/4 cup brown sugar

2 tsp date molasses 

2 Tbsp butter, melted

1/4 tsp salt

1 tsp vanilla extract

Method

Preheat oven to 350°F

In a medium bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, and salt, until smooth. 

Unroll the pastry and cut circles using an espresso cup. You will have 24 circles. Line mini cupcake tins with parchment paper then the cut dough circles. Spread the chopped pecans over the bottom of lined mini cupcake mold. Using a spoon, carefully pour the filling over the pecans. The pecans will rise to the surface during baking. If you have reserved a few whole pecan halves, you can place one over cach mini-pie before pouring in the filling. 

Bake for about 20 minutes until the filling has set. Remove from the oven and let cool completely.

Note that the pies will be puffed up a bit when you first take it out of the oven. It will settle as it cools.

صحة و عافية