Mini Pecan Pie for the festivities
Pecan Pie is a traditional Canadian and American pecan and maple syrup pie.
It is made for Thanksgiving and New Year’s Eve celebrations.
We’ve made it in mini portions, but there’s no reason why you can’t make a single 21 cm Pecan Pie. Despite the large amount of maple syrup and dark sugar it contains, the filling has an unusually fresh taste that everyone will love.
Serve cold with a scoop of vanilla ice cream or lightly whipped cream or even unsweetened.
4-6 mini pies
Preparation: 20 minutes
Cooking: 30 minutes
For the shell:
- 100 g of flour
- 55 g of butter
- a pinch of salt
- 10 g of sugar
- 1 teaspoon of vinegar
- 50 ml of cold water
For the filling
- 160 g of Maple Farm maple syrup, Grade A, Amber variety
- 50 g of dark brown sugar
- 2 eggs
- 40 g of melted butter
- 100 g of chopped pecans
- 1 small teaspoon of cinnamon
- 1 pinch of salt
- pecans as needed
- Place all the ingredients for the shells in the mixer and blend until you obtain a smooth dough. Wrap the dough in food wrap and place in the refrigerator for about twenty minutes. Then roll it out into small buttered moulds. This makes 4 mini pecan pies with a diameter of 10 cm.
- Start preparing the filling by melting the butter and weighing out the other ingredients.
- Mix the maple syrup with the dark sugar and eggs in a bowl using a hand whisk, then add the salt and cinnamon.
- Add the warmed melted butter and mix thoroughly, then add the pecans, chopped with a knife or coarsely chopped.
- Fill the previously prepared shells with the filling.
- Decorate with the pecan halves and cover the entire surface of the pastry.
- Bake for 30 minutes and allow to cool well before serving.