Mini Pecan Pies by Billington's

Total Time
30m
- Prep Time
  20m
- Bake Time
  10m
Serves
12 Mini Pies

Skill Level
Easy
1 Review

5 star rating

The Pecan Pie is a classic warming pudding and these mini versions are certainly no exception. Buttery pastry filled with caramelised pecan nuts and a hint of maple syrup - does it get any better? Well, maybe if you serve with a scoop of creamy maple ice cream...

Method

Pre-heat the oven to 180°c (160°c fan/gas mark 4) and place the mini pastry tartlet cases onto a baking tray.
To make the filling: heat the maple syrup, butter, sugar, vanilla and a pinch of salt in a saucepan. Bring to the boil and cook for 1 minute, pour into a bowl to help it cool quickly, stir in the chopped pecans and allow to cool for at least 10 minutes.
Mix the cooled syrup with the eggs. Pour into the pastry cases, placing a pecan half on top of each tartlet. place in the oven and cook for 10-12 minutes, or until the filling is just set in the middle (it will continue to cook as it cools down). Serve slightly warm or leave to cool before serving.
Serve with a scoop of maple ice cream.

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Reviews

24 April 2020

5 star rating

These maple pecan pies are a real treat - a quick & simple dessert that tastes delicious. I've made it a few times now with different maple syrups and it's definitely worth using the Billington's Very Dark Maple as it gives a delicious caramelised flavour, which really works with the pecan nuts.

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12 Mini Pastry Cases

50g Billington's Very Dark Maple Syrup
20g Butter
50g Billington's Light Muscovado Sugar

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
½ tsp Nielsen Massey Vanilla Extract

Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.

We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.
50g Pecans (Chopped Small)
12 Pecan Halves (For Topping)
1 Large Free Range Egg(s)

Mini Pecan Pies by Billington's

Total Time

Prep Time

Bake Time

Serves

Skill Level

1 Review

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Method

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Reviews

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Ingredients

For the Pastry

For the Filling

Utensils