Where did this pecan pie thing come from? What is this newfound obsession I have with all things encrusted with a sweet, slightly caramelized filling and a crunchy pecan top? I never thought I would have chosen pecan pie as my desert island pie of choice, yet here we are with with mini pecan pies, the second riff on pecan pie in as many years – and believe me, were I to leave my self control by the wayside and give in to my impulses, there would be many more.
Ironically, of course, there is no traditional pecan pie on this site – yet – so that will probably be next year’s addition. For now, let’s stick to the party food version of our (I hope you don’t mind me being presumptuous) favorite pie.
These cute little palm sized versions are the full pecan pie flavor packed into a 3-bite package. The crust acts like a built-in plate and there is no fork required, making them ideal for a cocktail party or holiday open house. There is no special equipment required, unless you count a standard muffin tin and a food processor as special equipment, but I’m assuming you probably have both of those by now, so you should be all set.
All you have to do to create these pies is make a batch of my favorite gluten free and grain free pie crust with a little bit of granulated monk fruit sweetener or granulated stevia to sweetened it up, and press it into a well-greased cupcake tin. While the mini crusts are pre-baking, you make the filling by throwing all of the ingredients into your food processor. It couldn’t be easier.
Then you fill the crusts, top it with a pecan half, bake and you’re done!
Don’t miss bringing these to your next holiday party. Your fellow guests will thank you!
Mini Pecan Pies
Grain free, gluten free and naturally sweetened mini pecan pies that come together after a quick spin in the food processor!
Ingredients
- 1 batch grain free pie crust, (add 2 Tablespoons granulated monk fruit sweetener or stevia). Do not prebake.
- 8 large medjool dates, pits and stems discarded, softened in hot water if necessary and roughly chopped
- 2 large eggs
- 1/4 cup butter,, melted and cooled
- 2 Tablespoons molasses
- 1 Tablespoon maple syrup
- pinch salt
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup pecan halves, plus more for garnish
Instructions
- Liberally grease a 12-compartment cupcake pan.
- Divide your pie crust dough into 12 portions (about 2 1/2 Tablespoons per portion), roll into a ball and flatten into a disc.
- Press one disc into the bottom of one of the prepared compartments of the cupcake pan, then use your fingertips to work the dough halfway to 3/4 of the way up the sides of the compartment to form a little dough cup.
- Repeat with the remaining compartments, then transfer the pan to the fridge to chill for at least 30 minutes.
- Preheat the oven to 350F.
- Pre-bake the dough cups for 6 minutes, then remove from the oven and set aside. Keep the oven preheated to 350F.
- In the bowl of a food processor fitted with the "s" blade, puree the dates and eggs until the date pieces are finely chopped.
- Add the butter, molasses, maple syrup, salt, vanilla, cinnamon and nutmeg and process until combined.
- Scrape down the bottom and sides of the bowl (and under the blade, if necessary) to make sure everything is evenly incorporated.
- Add the pecans and pulse about 10 times to chop them finely.
- Divide the batter among the 12 prepared, pre-baked mini crusts. Top with a pecan half, or roughly chopped pecans, if desired.
- Bake for 28-30 minutes, until pies are domed and firm to the touch, and the crust is slightly golden around the edges.
- Remove from the oven and let the pies cool in the pan for 5-10 minutes. They will begin to pull away from the sides of the pan, which will make them easier to remove. When they're cool to the touch, gently remove them from the pan and transfer to a wire rack to cool completely.
Notes
- This is the monk fruit sweetener (the brand is Lakanto) that I use and recommend.
- For a dairy free version, use coconut oil instead of butter.
- If you don't have maple syrup on hand, replace it with an additional Tablespoon of molasses.
- If you have trouble getting the pies to release from the pan, run a thin knife around the perimeter of each compartment of the pan to loosen them.
Store leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. - Yield: 12 mini pies
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 110Saturated Fat: 3gCholesterol: 41mgSodium: 47mgCarbohydrates: 5gSugar: 4gProtein: 1g
Medha @ Whisk & Shout says
These mini pies are just adorable! Pinning!
Nora (A Clean Bake) says
Thanks, Medha! Aren’t cute foods so much more fun to eat? 🙂
June @ How to Philosophize with Cake says
Those look amazing! I like the idea of using dates in the filling, I imagine that lends it a nice texture / sweetness. Will have to try that sometime!
Nora (A Clean Bake) says
Yes, they are great in the filling! They give the pies a slightly caramel-ish flavor. It’s delicious.
Kat says
Awww! My mom used to make these when I was a little girl! I think she called them pecan tassies (???). We are visiting my parents in January and I am definitely going armed with these. Thank you Nora!
Nora (A Clean Bake) says
Oh that’s so funny! I have never heard of pecan tassies but you’re absolutely right! I’m going to update the recipe title accordingly. Thank you!!
Kayla says
Is there something I can use besides egg? I’d love to make these but right now we can’t have eggs.
Nora (A Clean Bake) says
I wouldn’t risk it! The eggs are really important for the filling to set. I’m sorry!
Bill Fisher says
This isn’t Paleo. Butter?
Nora (A Clean Bake) says
Grass fed butter is generally accepted as part of a paleo diet these days. Feel free to use ghee instead.
Laurie says
Have you tried making these in the mini cupcake size? I wondered if it would be too much trouble with that type of crust. Would I have to adjust the baking time?
Nora (A Clean Bake) says
I haven’t tried it, mostly because of the amount of manual labor it would take to shape all the teeny tiny crusts! But if you do try it, I would start with half of the baking time, and add a couple of minutes at a time until they are cooked through.
Kristie Pelton says
I made the cupcake size pecan pies today. The crust was just the right amount as was the filling. The Crust was a bit dry but delicious. I was impressed how easily the pies were removed from the tin without use of liners. After tasting tomorrow, I may decide to make these again soon with more crust baking and ? less total baking. Very good tasting and attractive. Top of pie is darker and crust is paler. Thank you!
Nora (A Clean Bake) says
So glad to hear it! You’re welcome!
Gigi says
I don’t have a food processor at the moment and fear that my dates may not form a paste- Is it possible to use date syrup, or anything I could sub for the dates? Can’t wait to make these tomorrow! Your blog is incredible!!
Nora (A Clean Bake) says
I wouldn’t sub in syrup, as that would add a lot more moisture than the recipe is designed to hold and I doubt your filling will set. Sorry!