A word about these pecan pie bites before I go any further. This is the single most made dessert recipe in my kitchen. I made them once during Christmas break last year and TH and I loved them so much that I made them again and again every time we had people over for a meal. So far, all my close friends in Singapore have tried these. If you’re a friend and you haven’t, well rest assured you will very soon. That’s how fail-proof and delicious these are. The original pecan pie bites recipe is from Pioneer Woman and during my many trials, I have adapted the recipe to only include the most basic ingredients. For example, the original recipe calls for some cream in the pecan pie filling and then I ended up with a mini carton of cream after just using up 2 tablespoons of it for this recipe. So I tried replacing it with the full fat milk and it worked just fine. The filling may seem runnier but bakes up just fine. You do need a mini muffin pan to make these. I have a heart-shaped mini muffin pan I got years ago to bake these chocolate melting hearts for Valentines day. The pan has finally come in handy again for the numerous batches of these pecan pie bites. I recently bought a regular round mini muffin pan so I can bake the entire batch in one go (my oven is large enough but all my bakeware was purchased for a smaller tabletop oven I had previously). Anyway, that’s a lot of talk – just bake these. Most of the ingredients can be substituted but you will get the best tasting mini pecan pie bites if you follow along exactly. I have added some substitutions at the end in case, say, you can’t find pecans easily. In case you need it, here’s the best Christmas fruit cake recipe ever.
Step by Step Pecan Pie Bites Recipe
Pre-heat oven to 350F / 180C Combine 1/2 cup brown sugar, 6 tbsp softened butter, 1 egg yolk and 1/2 teaspoon vanilla in a bowl Beat with a whisk or just a spoon until creamy Add the 1 cup + 2 tbsp flour, 1/2 tsp baking powder and a pinch of salt to this Mix again until well combined to form a soft dough. Use your fingertips if you need to, that’s what I did. Set aside To make the filling, finely chop the pecans Combine it with all the other ingredients for filling and set aside. Grease mini muffin pan generously with butter or a non-stick baking spray. Take about 1 tablespoon of the dough and press gently into the greased muffin pan, leaving a small dent for the filling Add about 1 teaspoon of the filling into each muffin cup Bake for 12-14 minutes or until the edge of the pie crust is golden brownLet cool in the pan for 10 minutes and gently take out using the edge of a knife Serve with vanilla ice cream or just as is and get ready for the compliments!
