Saturday, February 19, 2011

Pecan Pie alternatives

I like pecan pie but I also like being different.  These two recipes are nice spins on traditional pecan pie.  People generally feel less guilty about eating dessert if it's in a smaller portion size, so the tartlettes might have an edge on regular pecan pie.

Thanks to Chocolate Chip Trips for the recipe!
Pecan Tartelettes
  • 2 Eggs, Slightly Beaten
  • 3/4 cup honey
  • 1/4 cup Light Corn Syrup
  • 1/4 cup brown sugar
  • 2 Tablespoons Flour
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla
  • 1-1/4 cups chopped pecans
  • 1 unbaked pie crust (recipe below)
1. Preheat oven to 375 deg F.
2. Using a 2in diameter cookie cutter, cut 16 rounds of pie dough. Lightly press into a buttered muffin pan.
3. In a large bowl, whisk together eggs, honey, syrup, sugar, flour, salt and vanilla. Pour about 2-3 Tablespoons in each mini pie shell. Be careful that the filling doesn't flow over the shell.
4. Spread 2 Tb pecans in each shell.

Bake at 375 deg F. for 20 minutes or until filling is set. Remove each tartelette onto cooling rack and let cool for at least 10 minutes before serving.

Whole Wheat Pie Crust (adapted from Land O'Lakes)
  • 1 cup whole wheat pastry flour
  • 1/8 teaspoon salt
  • 1/3 cup cold butter
  • 2 to 3 Tbs ice cold water
1. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
2. Shape dough ball. Flatten slightly. Wrap ball in plastic food wrap and refrigerate for at least 30 minutes.

 The second recipe is a little on the sweeter side and it's from Cooking for Engineers:
Chocolate Pecan Pie

The recipe is formatted differently, so go directly to the site. Thanks, Michael Chu!

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