Name: Li'l Pecan Pies
Ingredients: All-purpose flour (1/2 cup): Forms flaky crust. Sub: Gluten-free flour blend or 1/4 cup whole wheat + 1/4 cup all-purpose.; Salt (1/8 teaspoon): Enhances flavor. Sub: Kosher salt or omit for low-sodium.; Shortening (3 tablespoons): Ensures tender, flaky texture. Sub: Cold butter, vegan butter, or coconut oil.; Cold water (4 teaspoons): Binds dough. Sub: Ice-cold plant-based milk for richer flavor.; Pecan halves (1/3 cup): Add crunch and nutty flavor. Sub: Chopped walnuts or almonds; sunflower seeds for nut-free.; Large egg (1): Binds and thickens filling. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.; Brown sugar (1/3 cup, packed): Provides caramel-like sweetness. Sub: Coconut sugar or 1/4 cup brown sugar + 1 teaspoon maple syrup.; Corn syrup (1/3 cup): Adds gooey texture. Sub: Maple syrup or honey (may alter texture slightly).; Vanilla extract (1/2 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.; Whipped cream: Adds creamy finish. Sub: Vegan whipped topping or omit for lighter dessert.

Description

Craving a sweet, nutty dessert that’s perfectly portioned for a cozy treat? What if you could bake two mini pecan pies with a flaky crust and rich filling in just 50 minutes? Li’l Pecan Pies, with 1 review, are your answer—ideal for date nights, small gatherings, or a special indulgence

Ingredients

Crust

All-purpose flour (1/2 cup): Forms flaky crust. Sub: Gluten-free flour blend or 1/4 cup whole wheat + 1/4 cup all-purpose.
Salt (1/8 teaspoon): Enhances flavor. Sub: Kosher salt or omit for low-sodium.
Shortening (3 tablespoons): Ensures tender, flaky texture. Sub: Cold butter, vegan butter, or coconut oil.
Cold water (4 teaspoons): Binds dough. Sub: Ice-cold plant-based milk for richer flavor.

Filling

Pecan halves (1/3 cup): Add crunch and nutty flavor. Sub: Chopped walnuts or almonds; sunflower seeds for nut-free.
Large egg (1): Binds and thickens filling. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
Brown sugar (1/3 cup, packed): Provides caramel-like sweetness. Sub: Coconut sugar or 1/4 cup brown sugar + 1 teaspoon maple syrup.
Corn syrup (1/3 cup): Adds gooey texture. Sub: Maple syrup or honey (may alter texture slightly).
Vanilla extract (1/2 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.

Optional Topping

Whipped cream: Adds creamy finish. Sub: Vegan whipped topping or omit for lighter dessert.

These ingredients are pantry staples, creating a wholesome, indulgent treat for two.

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Instructions

Make crust: In a small bowl, combine 1/2 cup flour and 1/8 teaspoon salt. Cut in 3 tablespoons shortening with a fork or pastry cutter until crumbly. Gradually add 4 teaspoons cold water, tossing with a fork until dough forms a ball. Cover with plastic wrap and refrigerate for at least 30 minutes. Tip: Keep shortening cold for flakiness; don’t overwork dough.
Preheat oven and prep pans: Preheat to 375°F (190°C). Divide chilled dough in half. Roll each half into a 6-inch circle on a lightly floured surface. Transfer to two 4-1/2-inch tart pans; fit dough into pans, trimming excess if needed. Tip: If you don’t have tart pans, use 4-1/2-inch oven-safe ramekins; flute edges for a decorative look.
Add pecans: Arrange 1/3 cup pecan halves evenly in the two crusts (about 2-3 tablespoons per pie). Tip: Place pecans rounded-side up for a pretty presentation.
Make filling: In a small bowl, whisk 1 egg, 1/3 cup brown sugar, 1/3 cup corn syrup, and 1/2 teaspoon vanilla until smooth. Pour evenly over pecans in both crusts (about 1/3 cup per pie). Tip: Whisk thoroughly to prevent egg streaks; pour slowly to avoid overflowing.
Bake: Place tart pans on a baking sheet to catch drips. Bake at 375°F for 35-40 minutes until filling is set and a knife inserted in the center comes out clean. Tip: Check at 35 minutes; cover edges with foil if crust browns too quickly.
Cool and serve: Cool on a wire rack for at least 30 minutes. Serve warm or at room temperature, topped with whipped cream if desired. Tip: Run a knife around edges to loosen pies; serve directly from tart pans or pop out for plating.