I find pecan pies are too sweet. Did I just say that? Yup, even the queen of sweets has her limit. However, if you gave me a miniature version then I’d be good to go.
Mini pecan pies it is! Oh wait, I have one minor catch. These mini pies have walnuts in them instead of pecans. I simply didn’t have any pecans on hand when I made these. Besides, walnuts and pecans are mostly interchangeable anyway, right? Go with me on this one. 😉
The crust is a cross between a traditional pie crust and a shortbread cookie and it’s filled with ooey gooey sugary nutty goodness. Sounds like a pecan pie to me. It’s just in a smaller portion and well, walnuts instead of pecans of course. Being little means it’s not too much sweetness for one sitting. Of course that only works if you have only one instead of two or three. 😉
If you’re intimidated about making the crust because it looks and sounds like a crust recipe, then don’t be. First off, crusts aren’t difficult to make and second, the prep process here is actually more similar to making cookie dough. Instead of rolling the dough into cookies, you simply press it into the mini muffin cups. Instant “pie”.
Usually I live for the crust of any dessert, but the filling in these little guys is the winner in my opinion. The top forms sort of a crunchy caramelized layer but the inside stays super gooey (and of course is loaded with nuts). It’s all around deliciousness.
I dusted a little bit of powdered sugar on top to finish off the presentation. (And because, powdered sugar.) If you know me then you know that I’m obsessed with the white stuff and it took a lot of willpower to avoid completely covering them with it. These beauts are ready to be gifted to family and friends for the holidays.
Miniature Walnut Pies Recipe
(Makes about 24 mini pies)
- 1/2 cup butter, softened (equivalent to 1 stick)
- 3 ounces cream cheese, softened
- 1 and 1/4 cup all-purpose flour (equivalent to 5.3 ounces)
- 1 tablespoon butter, melted
- 3/4 cup dark brown sugar
- 1 large egg
- 2/3 cup walnuts, chopped
- (optional) powdered sugar for sprinkling on top
- Preheat the oven to 325 degrees F.
- Grease a 24 mini muffin cup pan and set it aside.
- To prepare the crust, in a medium bowl, mix together the softened butter and cream cheese.
- Mix in the flour.
- Press the dough into the bottom and up the sides of 24 greased mini muffin cups. Note, the dough may be a little sitcky. I lightly floured my hands and fingers to help make it eaiser to work with.
- To prepare the filling, in a small microwave safe bowl, melt the butter.
- Stir in the dark brown sugar and egg.
- Stir in the chopped walnuts.
- Spoon the filling evenly in the middle of each crust.
- Bake them in the preheated oven for 25 to 30 minutes or the crust looks golden brown and the filling has puffed up.
- Let them mostly cool in the pan and then carefully move them to a wire rack to cool completely.
- (Optional) Sprinkle some powdered sugar on top, just prior to serving.
Adapted from: Better Homes & Gardens
Here are some other nifty nutty recipes.