Hi everyone! I hope you like this recipe! It’s definitely become my favorite holiday bake this year!
This recipe uses this pie dough as the base: https://youtu.be/PQZm9l5K5eY
For the pecan pie filling you’ll need:
5.25 ounces (1.25 cups) of raw pecans
4 egg yolks
4 ounces of brown sugar
1/3 cup of corn syrup
4 tablespoons of butter
1/4 cup of heavy cream
pinch of salt
~1 teaspoon of vanilla
To make the filling:
1. Cook the egg yolks, brown sugar, corn syrup, butter, heavy cream, salt and vanilla together in a saucepan over medium heat, stirring constantly.
2. Cook the filling until it coats the back of a spoon.
3. Pour the filling through a fine mesh strainer to make the filling nice and smooth.
4. Let cool at room temperature and then chill in the fridge until you’re ready to bake.
5. Chop your pecans until you have small pecan pieces.
To assemble the mini pies:
1. Roll out your pie dough very thin, ~1/16″.
2. Cut out circles that will fit into your tart mold.
3. Freeze the pie dough circles until you’re ready to assemble.
4. Preheat your oven to 350 degrees.
4. Line your tart pans with the pastry circles.
5. Place a spoonful of the chopped pecans into each tart shell.
6. Scoop your filling mixture over the pecans.
7. Bake your tarts until the filling has set and the edges of the pie shell are lightly golden, ~18-20 minutes.
To make whipped cream:
Whip 1/2 cup of cold heavy cream until soft peaks form. Add 1/2 tablespoon of powdered sugar and a splash of vanilla extract. Continue to whip until stiff peaks form. Serve with the pies, or piped on top.
Original of the video here
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