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Deirdre's Organic Mini Pecan Pies

mini_pecan_pieRecipe and Photo Courtesy of Deirdre Imus
Try this delicious treat at your next Thanksgiving Dinner or just enjoy on a cool autumn day. 

I recommend using all organic non GMO ingredients.

 

Ingredients:

Filling:

2 ½   Cups of organic coconut sugar or dark brown sugar

3       Organic vegetarian fed large eggs

3        Tablespoons of organic Madagascar vanilla extract

3        Cups of organic raw chopped pecans

A dash of pink sea salt

 

Pastry:

10 ½  Ounces of vegan cream cheese – room temperature

2        Sticks of Earth Balance vegan butter- room temperature

2        Cups of organic unbleached pastry flour or all purpose flour

 

Directions:

Chop up your pecans in cuisinart or small chopper. Mince some pieces and keep some

Chunky. Pre-heat oven to 350 degrees and lay out your mini pie tins on two baking sheets.

Use a silpat (silicone) mat under each baking sheet. This will keep anything from burning.

Make your filling first in a medium sized mixing bowl and set aside.

In a separate large bowl mix your Pastry ingredients together. Scoop  approximately 2 teaspoons into each pie tin, pressing into the tins to cover the entire inside shell.

Now pour in the filling mixture (I use teaspoon to fill) into each pastry shell and put in the oven. Add one whole pecan on top of each pie.

 

Baking time: approx. 35 minutes, check after 25 minutes with toothpick.

Makes exactly 12 mini French tart pie tins

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