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Individual Pecan Pies //


I love giving individual pies as gifts during the holidays, however, you can absolutely use this recipe to make a full sized pecan pie. No rockets to Mars with this one. Just use a large pan.

Ingredients // the dough

1 bag (340g.) Pie & Pasta Blend

2 1/2 sticks (280g.) unsalted butter, diced

2 eggs 

Putting it Together //

1. In the bowl of your stand mixer with the paddle attachment mix the Pie & Pasta blend on the lowest speed with the diced butter ingredients until the dough looks like damp cornmeal.

2. Add the eggs and mix on medium high until the dough pulls in on itself; the dough should be sticking to the sides of the bowl and the paddle.

3. Transfer to a counter dusted with glutinous rice flour.

4. Knead just until smooth, about 3-4 turns.

5. Form into a ball, wrap in plastic, and refrigerate overnight for the best results.

6. The next day, preheat oven to 375°F. Remove the dough from the fridge; knead on a counter dusted with glutinous rice flour to 1/4" thickness. Invert one of your pie pans over the dough and cut a two inch boarder around the edge of the tin. The individual pie tins are usually 3 1/2"; larger pie pans are 9" and above.

7. Gently press the dough into a pie tin. Drape the dough over the edge of the tin and trim any excess along the perimeter of the pie tin.

8. Press a decorative edge into the dough using the thumb of your right hand and your forefinger and thumb of your left hand.

9. Repeat until all of your tins are lined with dough.

10. Place tins on a cookie sheet. Line each tin with parchment and fill with pie weights.  

11. Bake at 375°F for 7 minutes, remove the parchment and reserve the pie weights, then bake for 7 minutes more to set the dough.

12. Reduce the oven temperature to 350°F.

Ingredients // the filling

1 stick unsalted butter, softened

3 whole eggs

½ cup castor sugar (superfine sugar)

½ cup dark brown sugar (fresh, moist)

1 cup light corn syrup

½ teaspoon kosher salt

2 teaspoons pure vanilla extract

1 cup pecan pieces

1 cup whole pecan halves

Putting it Together //

1. Place the butter into the bowl of your stand mixer with the paddle attachment.  

2. Add the castor sugar, dark brown sugar, and light corn syrup. Mix until very smooth.

3. Add the eggs and whip until you can no longer see the albumen or the yolks. Then whip on high for 30 seconds.

4. Remove the bowl from the stand and fold in the salt, vanilla, and pecan pieces.

5. Make sure the oven is set to 350°F.

6. Fill the molds with the pecan filling and then lay the whole pecans over the mixture in a neat, decorative pattern.

7. Brush the crust with an egg wash of 1 whole egg and a pinch of salt.

8. Place the pecan pies on a jellyroll sheet and bake at 350°F for 30-40 minutes on the middle rack in the oven and the pies are puffed up.

Allow to cool completely before serving so the pie can set; the pecans will resettle as it cools.

If you are baking 2 full sized pies instead of the individual pies, increase the baking time to 1 hour.

Serves 6

photo by Knoxy

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