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!
Store leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition Information: Yield: 12
Amount Per Serving: Calories: 110 Saturated Fat: 3g Cholesterol: 41mg Sodium: 47mg Carbohydrates: 5g Sugar: 4g Protein: 1g