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Mini Pecan Pies
Prepared by Chef James Window, Desserts First (225) 921-1012
This will make one large pecan pie or about a dozen small ones. Use refrigerated pie dough.
1/2 cup butter
1 cup sugar
1 cup roasted pecan syrup
4 eggs, beaten
pecan halves, about 1 cup
Preheat oven to 350. Press the pie dough into mini pie tins or one large pie pan. No need to pre-bake.
Make the filling:
In a saucepan, melt butter over medium heat. Add sugar, whisk to dissolve. Add syrup, whisk to incorporate. Cook just until everything is dissolved and melted together. Don't boil it. When it's all together, remove it from the heat.
In a bowl, beat the eggs. Add a little (just a splash) of the hot sugar/butter mixture to the bowl of beaten eggs, whisk thoroughly. Add a little more of the hot mixture to the eggs, whisk again. This gets them slowly up to temperature. If you pour the cold beaten eggs into the hot sugar mixture, they will scramble. When the eggs are whisked and warm, add all of it to the sauce pan, whisking constantly.
Add pecans to pie pans, Pour the mixture on top, leaving a little room at the top of the crust for the filling to expand while cooking.
Bake at 350 for 15 - 18 minutes, or until set.
Serve with creme fraiche and caramel sauce.