Mini Southern Pecan Pie

Recipe

Dessert
Mini Southern Pecan Pie

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5 out of 5 stars
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Recipe Data

2
Servings
25min
Prep
1hr10min
Total

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    Description

    If you're craving pecan pie, but don't want to bake a whole pie, then this Mini Southern Pecan Pie is for you. Make it even sweeter with homemade cinnamon-bourbon whipped cream.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    Pastry
    ½ c. Hy-Vee all-purpose flour, plus additional for dusting
    ¼ tsp. Hy-Vee salt
    3 tbsp. Hy-Vee vegetable shortening
    1 to 2 tablespoons ice cold water
    Filling
    ¼ c. packed Hy-Vee dark brown sugar
    ¼ c. Hy-Vee light corn syrup
    2 tbsp. Hy-Vee large egg, beaten
    2 tsp. Hy-Vee unsalted butter, melted
    ¼ tsp. Hy-Vee vanilla extract
    ¾ c. Hy-Vee pecan halves, divided
    ½ tsp. bourbon, optional
    Topping
    ¼ c. cold Hy-Vee heavy whipping cream
    1 tbsp. Hy-Vee powdered sugar
    Hy-Vee ground cinnamon, plus additional for garnish
    1/2 teaspoon bourbon or 1/4 teaspoon Hy-Vee vanilla extract, optional

    Things To Grab

    • 2 small bowls
    • Plastic wrap
    • Whisk
    • Medium bowl
    • Pie plate or ramekin
    • Kitchen scissors
    • Wire rack
    • Electric mixer

    Directions

    1. For pastry, whisk together 1/2 cup flour and salt in small bowl. Cut in shortening by using a fork until coarse crumbs form. Drizzle with 1 tablespoon ice water; stir with fork. Add additional water, 1 tsp. at a time, just until dough holds together. Wrap in plastic wrap. Freeze while preparing filling or refrigerate for 30 minutes or up to 2 days.

    2. Preheat oven to 350 degrees. For filling, whisk together brown sugar, corn syrup, egg, melted butter, and vanilla in a medium bowl. Chop 1/2 cup pecans. Stir chopped pecans and, if desired, bourbon into brown sugar mixture.

    3. Roll out pastry dough on a lightly floured surface into a 7-inch round. Line a 4-inch-round pie plate or ramekin with pastry. Trim and flute edges as desired. Pour filling mixture into pastry-lined pie plate. Arrange remaining 1/4 cup pecan halves on top; gently press into filling with the back of a spoon.

    4. Bake for 40 to 45 minutes or until filling is set and reaches 200 degrees. Cool completely on wire rack.

    5. For topping, beat cream, powdered sugar, 1/8 teaspoon cinnamon and, if desired, bourbon or vanilla in a deep small bowl with electric hand mixer on medium until stiff peaks form. Spoon on top of pie; garnish with additional ground cinnamon, if desired.

    Nutrition facts

    Servings

    930 Calories per serving

    Amounts Per Serving

    • Total Fat: 61g
    • Cholesterol: 100mg
    • Sodium: 350mg
    • Total Carbohydrates: 95g
    • Protein: 9g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 8%
    0%
    Vitamin D 6%
    0%
    Potassium 6%