Chef Mia

Pecan Pie Bites

Whip up these bite-size Pecan Pie Bites! Transform your holiday dessert with this super easy and delightful pecan pie dessert. A buttery crust that is filled with sweet and creamy pecan filling. #pecan #pie #bites #muffintin #dessert #Thanksgiving #Christmas #holiday #party #food #recipe

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Pecan Pie Bites

  • Author: Chef Mia
Print Recipe

Description

The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!

Ingredients

Scale
  • 2 tablespoons butter
  • 2 and 1/2 cups pecans, chopped
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 and 1/2 cups brown sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
  2. In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
  3. Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a heaping tablespoon of dough and press into and up the sides of each mini muffin cup.
  4. To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t worry…you’ll be adding more filling after they bake!
  5. Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

Pecan Pie Bites

Whip up these bite-size Pecan Pie Bites! Transform your holiday dessert with this super easy and delightful pecan pie dessert. A buttery crust that is filled with sweet and creamy pecan filling. #pecan #pie #bites #muffintin #dessert #Thanksgiving #Christmas #holiday #party #food #recipe

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pecan Pie Bites

  • Author: Chef Mia
Print Recipe

Description

The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!

Ingredients

Scale
  • 2 tablespoons butter
  • 2 and 1/2 cups pecans, chopped
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 and 1/2 cups brown sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
  2. In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
  3. Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a heaping tablespoon of dough and press into and up the sides of each mini muffin cup.
  4. To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t worry…you’ll be adding more filling after they bake!
  5. Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

EASY SOUTHERN PECAN PIE

Here’s a homemade Thanksgiving recipe for you to serve at this year’s dinner party! This classic Thanksgiving dessert is always a hit. Incredibly easy and delicious, this southern pecan pie is the BEST. Variations included!

Print

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Easy Southern Pecan Pie

  • Author: Chef Mia
Print Recipe

Description

Impress your guests with this perfect Southern Pecan Pie. With eight easy ingredients and only ten minutes of prep time, you too, can cook like a chef.

Ingredients

Scale
  • 1 (9 inch) unbaked or frozen pie crust
  • 2 ½ cups pecans coarsely chopped
  • 3 large eggs room temperature
  • 1 cup light corn syrup or dark corn syrup
  • ¾ cup packed light or dark brown sugar
  • 3 tablespoons melted unsalted butter slightly cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees. Add pecans to the unbaked pie shell.
  2. In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture over the pecans.
  3. Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set. Cool for at least 2 hours before slicing.

Notes

If you have the time, make a delicious
homemade
pie crust. Simply cut this recipe in half since it is for a double crust. It wont take long at all, and your guests will be so impressed with your cooking.
Dont chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

  • Calories: 590kcal
  • Sugar: 54g
  • Protein: 7g

EASY SOUTHERN PECAN PIE

Here’s a homemade Thanksgiving recipe for you to serve at this year’s dinner party! This classic Thanksgiving dessert is always a hit. Incredibly easy and delicious, this southern pecan pie is the BEST. Variations included!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Southern Pecan Pie

  • Author: Chef Mia
Print Recipe

Description

Impress your guests with this perfect Southern Pecan Pie. With eight easy ingredients and only ten minutes of prep time, you too, can cook like a chef.

Ingredients

Scale
  • 1 (9 inch) unbaked or frozen pie crust
  • 2 ½ cups pecans coarsely chopped
  • 3 large eggs room temperature
  • 1 cup light corn syrup or dark corn syrup
  • ¾ cup packed light or dark brown sugar
  • 3 tablespoons melted unsalted butter slightly cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees. Add pecans to the unbaked pie shell.
  2. In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture over the pecans.
  3. Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set. Cool for at least 2 hours before slicing.

Notes

If you have the time, make a delicious
homemade
pie crust. Simply cut this recipe in half since it is for a double crust. It wont take long at all, and your guests will be so impressed with your cooking.
Dont chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

  • Calories: 590kcal
  • Sugar: 54g
  • Protein: 7g

Southern Pecan Pie Recipe with Karo Syrup

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Southern Pecan Pie Recipe with Karo Syrup

  • Author: Chef Mia
Print Recipe

Description

This old-fashioned southern pecan pie recipe is the holiday classic that everyone loves with plenty of crunchy pecans surrounded by gobs of sweet goo. AND you’ll learn the secret to never over or under-baking this classic southern dessert again!

Ingredients

Scale
  • 1 cup corn syrup, white or light – I used Karo
  • 3 eggs, room temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • 1–½ cups pecans , toast pecans then finely chop ½ cup, coarsely chop ½ cup, and leave ½ cup in halves
  • 1 9-inch pie crust, unbaked

Instructions

  1. Fit the pie dough into a 9-inch pie pan and pop it in the freezer.
  2. Preheat the oven to 350F.
  3. Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside.
  4. Mix the eggs well, add the corn syrup and melted butter.
  5. Add the white sugar, brown sugar, vanilla, and salt; beat well.
  6. Stir in the pecans.
  7. Pour the pecan pie filling into the pie shell.
  8. Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly – it will register 195- 200F on an instant read thermometer when done.
  9. Let come to room temperature. Cover with plastic wrap. Refrigerate overnight!!!!! DO NOT SKIP THIS STEP.

Notes

Store:
Store in the refrigerator, covered in plastic wrap, for 4-5 days. Freeze for up to 3 months.
Tips:

Nutrition

  • Calories: 421kcal
  • Sugar: 58g
  • Protein: 4g

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