My Mom used to make these pecan pie bites during the Holidays. Some of you may know them as pecan tassies. They are 3 bites of pecan pie nirvana. If you’ve been asked to bring dessert as part of your contribution to Thanksgiving potluck or a Holiday party this is a nice alternative.  Carting a whole pecan pie in your car while driving with one hand maneuvering the streets and hills of San Francisco can be a little hairy.

I’m just sayin’….

Pecan pie bites are the perfect alternative when you want a little bit of pecan pie but don’t want to make an entire pie. Having a whole pie sitting around in the house can be a little too tempting. I have just one piece of advice. Get them out of the house! bring them to a friend or relative. Last week at Weight Watchers we had to sit down and figure out the points on every typical thing you eat on Thanksgiving. A slice of pecan pie came in at 14 points. Yikes; that’s like half my day of points right there. I have included a recipe for a standard size 9 inch pecan pie as well for my folks who need to make a regular pie.

Mini Pecan Pie Bites

(yields 24 mini bites)

Crust 

1/2 Cup (1 stick) butter, room temp

1 Cup all-purpose flour

3 oz. cream cheese, room temp

You will need 2 nonstick mini muffin tins or one (24 well) mini muffin tin to equal 24 mini muffin cups. Cut butter and cream cheese into small pieces and place in a bowl. Add the flour and mix together with a fork until all ingredients are incorporated together and resemble pie crust. Divide dough into 2 equal parts.  Form dough into 24 balls, about 3/4 inch in diameter. Place one ball in the well of a non stick mini-muffin tin(s); with your fingers flatten the dough around each muffin cup to form a crust.

Pecan Filling

1 egg, lightly beaten

1 Tablespoon melted butter

pinch of salt

1/2 Cup chopped pecans

3/4 Cup light brown sugar, firmly packed

1/2 tsp. vanilla

1/2 tsp. bourbon

Mix the filling together in a medium bowl until thoroughly combined. Divide the filling among the muffin tins, using a teaspoon. Bake at 375 degrees F for 15 minutes, then reduce the heat to 350° degrees and bake for 10 minutes longer.

Cool tins on a rack. When cool, remove carefully from tins, using a sharp knife if necessary to slip out. Sprinkle with confectioners sugar before serving. A drizzle with melted chocolate would also be divine.

Printable Recipe:

https://docs.google.com/document/d/1MlncNwxscCaguogn9r3rX017zsbivCM9Ts_qbGejx5k/edit

Bourbon Pecan Pie

{Make one 9-inch pie}

Crust:

1 cup all-purpose flour

1/2 teaspoon salt

2 teaspoons sugar

1 stick butter, cubed and kept cold until ready to use

3-4 tablespoons ice water

Make crust: In large bowl, whisk flour, salt, and sugar together. Add butter and using fingers or pastry blender, blend until coarse meal forms. Sprinkle ice water onto mixture and continue blending until dough comes together. Form into round, wrap in plastic wrap, and refrigerate at least one hour.
Filling:

1 stick unsalted butter, cut into 1-inch pieces

3/4 cup dark brown sugar

1 teaspoon salt

3 large eggs

1/2 cup dark corn syrup  (I don’t like my filling too dark; but you can go with all dark syrup if you like and increase the amount to 3/4 cup total and erase the light corn syrup)

1/4 cup light corn syrup

1 Tablespoon vanilla

3 Tablespoons bourbon

1  1/2 Cups toasted pecans; coarsely chopped

3 Tbsp. whole pecans (for top of pie)
Prepare Crust: Roll out dough to 12- to 13-inch round, then transfer to an 9 inch pie plate and crimp edges as desired. Chill empty pie shell 15 minutes. Using fork, poke holes on bottom and sides of pie crust. Line dish with parchment paper, then fill with pie weights or dried beans. Bake at 400 degrees F until golden brown, 20 minutes. Transfer to rack and let cool to room  temperature. Lower oven temperature to 375°

Make Filling:

In medium saucepan over moderate heat, heat butter, brown  sugar, and salt, stirring, until sugar is melted and butter is absorbed, about 2  minutes. Remove from heat and whisk in eggs, one at a time, then whisk in the light and dark corn syrup, vanilla, and bourbon. Return pan to moderate heat and cook, stirring  constantly, until mixture appears glossy and is warm to the touch, about 4 minutes.
Pour toasted pecan pieces into pie shell, then pour filling  over pecans. Place the whole pecans on top of the filling; distribute them evenly over the top. Bake for 50 minutes at 375 degrees until the center of the filling is slightly soft. Transfer to rack and let cool 3 to 4 hours.

Happy Holidays

Suzie

{Bourbon Pecan Pie Printable Recipe}:

https://docs.google.com/document/d/1OGXLL1XK3rQgydOiEDJF3V3Eqn4HGUQK_bdm1zC3Kxo/edit3