For a deeper flavor, toast the pecans lightly before chopping and adding them to the pie bites. Be careful not to overbake the filling; it should be set but still slightly soft to the touch. The pie bites can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. A dash of bourbon or rum extract can be added to the filling for a more complex flavor profile. Dust with powdered sugar before serving for an elegant finish.
Pecan Pie Bites from Scratch
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PREP TIME25 mins
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COOK TIME25 mins
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TOTAL TIME2 hrs
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SERVING24 People
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VIEWS3
These delightful Pecan Pie Bites are a miniature marvel, bursting with the rich, nutty flavor of classic pecan pie. Perfect as a simple dessert or a sweet treat, they bring the warmth and comfort of the holidays to any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol23 mg
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Fiber0 g
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Protein1 g
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Saturated Fat4 g
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Sodium40 mg
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Sugar5 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
For the Crust: In a mixing bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy. (Approximately 3-5 minutes)
02
Step
1 mins
Add the flour to the mixture and continue to mix until fully combined, forming a dough. (Approximately 2-3 minutes)
03
Step
1 hrs
Cover the dough with plastic wrap and refrigerate for 1 hour to allow it to firm up.
04
Step
10 mins
Preheat the oven to 325 degrees F (165 degrees C). Prepare a 24-cup mini-muffin tin by spraying it generously with nonstick cooking spray.
05
Step
1 mins
For the Filling: In a separate bowl, whisk together the brown sugar, egg, melted butter, vanilla extract, and salt until the mixture is smooth and well combined. (Approximately 2-3 minutes)
06
Step
2 mins
Remove the chilled dough from the refrigerator. Roll the dough into twenty-four 1-inch balls.
07
Step
5 mins
Press each ball into a muffin cup, ensuring it spreads evenly across the bottom and up the sides to form a mini pie crust.
08
Step
10 mins
Sprinkle about 1 teaspoon of finely chopped pecans into each muffin cup.
09
Step
3 mins
Pour approximately 1 teaspoon of the egg mixture over the pecans in each cup, being careful not to overfill.
10
Step
5 mins
Bake in the preheated oven until the filling is set and the crust is lightly golden, about 25 to 30 minutes.
11
Step
30 mins
Once baked, cool the mini pies on a wire rack for 10 minutes before carefully removing them from the muffin tins.
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