These Vegan Mini Pecan Pies are delicious and the perfect snack to take out with you. They are small enough to fit in a lunch box.
I used gluten free flour for this recipe, it felt a little weird to work with but ultimately tasted great. I found when I rolled out the dough and cut the circles out to place into the tart tins, the dough cracked and was hard to pick up. Instead I just took little bits and pressed them into the tart tin piece by piece until the whole tart tin was covered.
After cooking the pies, it is best to let them cool before removing them from the tart cases. This will ensure the pastry is set and won't crumble.
This recipe makes 6 mini pies, this was enough to share with my family. They all liked it so much they have put in their orders for more!
These pies are great served with some vegan cream or ice cream. They are also great to take in your lunch box for a treat at work or on a picnic with your family.
Why not check out our dessert sauce page to find the perfect recipe to pair with these pies.
Why not check out our dessert page to find out icecream recipes to pair with these pies.
Pecans;
Pecans help boost your immune system and helps keep your skin healthy
Pecans help to keep your heart healthy, improves digestion and helps with weight loss.
Pecans can reduce the risk of certain cancers.
I hope you love these as much as we do!
If you hav any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Katie
Mini Pecan Pies - Makes 6
Ingredients
Tart Base:
170g Plain Flour
85g Vegan Butter
1 ½ tbsp Caster Sugar
2-3 tbsp Ice Water
Filling:
1 ½ Cups Pecans, Quartered
2 tbsp Vegan Butter
2 ½ tbsp Plain Flour
½ Cup Water
½ Cup Maple Syrup
¼ Cup Caster Sugar
1 tsp Vanilla
Method
Preheat the oven to 180c.
Sift the flour into a bowl and add the butter.
Use your fingers to rub the mixture into bread crumbs.
Stir in the sugar.
Add the water 1 tbsp at a time until you form a dough.
Roll out the dough on a floured surface.
Use a round cutter or bowl to measure out the dough.
Use the dough circles to fill the tart tin. Press the dough into the tin.
To make the filling, heat a saucepan on medium heat.
Melt the butter in the saucepan.
Whisk in the flour and cook until golden.
Whisk in the syrup and sugar and cook until smooth and thick.
Remove from heat and stir in the vanilla and pecans.
Spoon the mix into the tart bases.
Place 1 whole pecan on top of each pie and bake for 25 minutes.
Let cool before removing from the tart cases.
Serve
Enjoy!
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