Pecan Pie Bites – by Isolde


Pecan Pie Bites
Cuisine Magazine

This recipe makes about 40 tartlets, so if you only have one mini muffin pan, this will take a while to finish.  You could make bars instead – halve the dough recipe, pat it into a 9″ square pan, prebake it for 12 minutes.  Make the filling as written, pour over crust, and bake 15-20 minutes.


6 oz pecan halves
1/2 cup sugar
1/2 cup brown sugar
3 eggs
1/4 cup maple syrup
2 tbs butter, melted
1 tsp vanilla
1/2 tsp salt


1 cup softened butter
2/3 cup brown sugar
2 2/3 cups all-purpose flour
1/2 tsp salt


Pecan halves
kosher salt

Preheat oven to 350F.  Spray mini muffin pans with nonstick spray (I used silicon liners).  “Nonstick” never seems to live up to expectations with this sort of thing.

Toast the pecan halves on a parchment-lined baking sheet in the preheated oven for about 10 minutes.  They burn easily, so keep a close eye on them. Once they smell fragrant and nutty, take them out of the oven. After they cool, coarsely chop them.  If you’re adding a pecan half on the top of each tartlet, you’ll need extras, but don’t toast those.

Filling: Whisk sugar, brown sugar, eggs, maple syrup, butter, vanilla and salt.  Stir in chopped pecans.

Crust: Cream butter and sugar until blended.  Add flour and salt; mix until sandy (dough will seem dry).  Press 1 tablespoon of dough into the muffin tin wells, pressing it up the sides.  Prebake the shells for 8 minutes, or until lightly golden.  Remove from oven and pat the shells down lightly with a small spoon or your fingertips.

Give the filling another stir, then add 1 tbs to each shell, topping with a pecan half.  Bake 15 minutes or until filling is set and crust is browned.

Sprinkle tartlets with a small amount of salt, then let cool in pan for 15 minutes.  If you didn’t use liners, run a knife around the edge of each to remove them from the pan, then nudge it up and out of the well.


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