Mini Pecan Pie Bites
So yesterday all I could see in my Newsfeed on Facebook or on instagram was talk and pictures of the impending blizzard. And here in LA? It drizzled. Maybe that’s the west coasts way of trying to be sympathetic? It was more annoying than anything. It was wet enough you didn’t want to be outside but it wasn’t actually raining-raining so it wasn’t cool. It was kind of a let down. Which is what I heard the blizzard was in NYC/NJ. A few inches instead of a few feet. Womp.
While my friends were quick to remind me that I wouldn’t have to clean up the snow, I kind of miss the feeling that comes from knowing a possible snow day is coming. The excuse to sit inside with hot chocolate, Netflix marathons, drinking games if stranded with friends.. There’s something just so nice about it.
Granted, I don’t know how much I miss the snow shoveling bit, especially since my mom’s driveway is now gravel. But hey, at least it’s a workout? Maybe?
What wasn’t a workout was making these pecan pie bites. I’ve never made or had (?) pecan pie before, but one of my co-workers, Justin, absolutely loves pecan pie and whenever I make a poll around the restaurant to see what people think I should make next, it was always on his list. So, when it came time for the unofficial restaurant holiday party, I was all over these.
They’re not intimidating like a full size pie and their cute bit size nature means there’s more crust per filling which is always awesome. I love pie crust. Anyway, I was worried how these would measure up to someone who grew up in the South, but he said they were amazing and tasted just how they should. I take that as a win, don’t you?
I used the pie crust recipe I always use and I used the filling recipe from Sally’s Baking Addiction – she really knows what she’s doing! If you know anyone who loves pecan pie, I think they would really appreciate these.
Mini Pecan Pie Bitesmakes about 24 bites
1/2 batch homemade pie dough
2 tablespoons unsalted butter
1/2 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 cup chopped pecans
Prepare pie crust according to directions. Once dough has chilled for at least an hour, roll out pie crust until about 1/8-1/4″ thick. Use a 2.5 inch circle cookie cutter to cut out rounds in the dough. Re-roll dough as necessary. Gently press each dough round into the bottom of each well of a mini muffin tin, and press dough against the sides. Chill entire pan for 20-30 minutes.
Preheat oven to 325 degrees F. Place muffin tin into oven and pre-bake the tart shells for 6-7 minutes, or until the dough is a very light golden brown. Remove from oven. Increase oven temperature to 350 degres F.
While dough is prebaking, prepare filling. Melt butter and let cool for a few minutes. In a medium bowl, whisk together brown sugar, egg, vanilla, nutmeg, and cinnamon. Add the melted butter and whisk to combine. Stir in pecans.
Spoon about 1 teaspoon of filling into each shell. Bake in the now 350 degree F oven for 14-16 minutes, or until you see the crust begin to slightly brown and filling has puffed. Careful not to overbake.
Let cool for 5 minutes and gently pop tarts out of muffin tin. Let cool completely on wire cooling rack.