MINI VEGAN PECAN PIES
Recipe for beautiful mini pecan pies. These vegan pecan pies are naturally sweetened with no corn syrup. These are the perfect make-ahead dessert for holiday parties, or for giving instead of Christmas cookies.
A whole slice of pie can be too much. These cuties would be perfect for serving at any holiday party, especially an hors d’oeuvres or finger food open house type of gathering. But wouldn’t they be fantastic boxed up and given instead of Christmas cookies? If I were going to a holiday cookie exchange, I would absolutely be bringing these.
MINI PECAN PIES
TOTAL TIME: 50 MINUTES PREP TIME: 25 MINUTES COOK TIME: 25 MINUTES
These darling mini vegan pecan pies are sweetened naturally, without corn syrup. These tasty treats are perfect for holiday parties or gifting instead of cookies.
INGREDIENTS:
1 prepared piecrust (here’s a vegan crust to try)
2 1/8 cups raw pecan halves
2 tablespoons vegan shortening or butter, such as Earth Balance
2 ½ tablespoons flour
½ cup water
½ cup maple syrup
¼ cup coconut sugar (or brown sugar)
¼ teaspoon salt
1 teaspoon vanilla extract
DIRECTIONS:
Preheat the oven to 350 degrees F. Roll out piecrust. Use a 2 ½ inch round cookie cutter, or whatever size cutter works best for your pan to cut out mini piecrust rounds. Fit into the wells of your tartlet or mini muffin tin. Place in the refrigerator to chill.
Chop 1½ cups of the pecans. Set aside.
In a small saucepan over medium heat, melt the shortening or butter. Whisk in the flour and cook until golden, about 3 minutes. Whisk in the water and cook until thick and bubbly, about 7 minutes. Whisk in the maple syrup, coconut sugar, and salt and continue to cook until thick and bubbly, about 10 minutes. Remove from heat and stir in the vanilla and 1½ cups chopped pecans.
Spoon the pecan mixture into the prepared pie shells. Top each mini pie with one whole pecan. Bake for 25 minutes, until crust is golden brown.
Serve with whipped cream.
NOTES:
This is half a full pie recipe. Feel free to double if needed.