Pecan Pie Bites

Makes 40-45 tartlets, total time about 2 hours

For the Crust

Cream; Add:

  • 2 sticks unsalted butter; softened (1 cup)
  • 2/3 cup brown sugar
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon table salt

For the Filling

*** NOTE: only enough for 12 if using small muffin tin, must double for 24 sized tin ***

Toast and Chop:

  • 1 bag pecan halves (6 oz)

Whisk Together:

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1/4 cup pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon, optional
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon table salt

Top Tartlets With; Sprinkle With:

  • Untoasted pecan halves
  • Kosher salt

  1. Preheat oven to 350 degrees; coat mini muffin pans with nonstick spray.
  2. Cream 2 sticks butter and 2/3 cup brown sugar for the crust in a bowl with a mixer until blended.  Add the flour and salt; mix until sandy, dough will seem dry.
  3. Press 1 tablespoon dough into each well of the prepared muffin tins, shaping it up the sides.  Prebake the tartlet shells for 8 minutes, or until set and lightly golden around the edges.
  4. Remove shells from the oven and pat the bottoms down lightly with your fingertips or a small spoon; set shells aside.  Toast pecans for the filling on a baking sheet in a single layer until fragrant, 10 to 15 minutes; chop coursely and set aside.
  5. Whisk both sugars, eggs, syrup, butter, bourbon if used, vanilla extract, table salt, and pecans together in a bowl.  Pour 1 tablespoon filling into each shell.  Top each tartlet with a pecan half, then bake for 15 minutes or until filling is set and crust is browned.
  6. Sprinkle tartlets with salt, then let cool in the pan for 15 minutes.  To remove, run a knife around each and carefully lift out.

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