Baking With Brandon: Mini-Pies
Last week, I made a pecan pie using pecans I found at Red River Wildlife Refuge. This week, I was snacking on the leftover pecans I had laying around the house when the inspiration hit. I loved making (let's be serious, my wife loved making and I loved eating) the pecan pie, I should use the rest of the wild nuts to make miniature versions for my friends! Once again, that means my wife should.
So I (Tracy) gathered all of the ingredients and got to work. If you have a pecan pie recipe that you love, that will work. I was told that if I share ours, I will never get another pie. Because I'd be dead.
The key in making this work is the size. We used a muffin pan, but maybe you have one of those fancy mini-pie plates. If you do, then you probably don't need my help. Really, who has one of those except a professional baker.
I used a pre-made crust to cut smaller pre-made crusts. It's like an Inception of crusts. I used a solo cup to make the sizes uniform and to cut down on dishes. I also used this cup later to mix a drink, but that's besides the point. The recipe calls for the pie to get a little bourbon, and so I get a little bourbon. I think it's fair.
After the crust, pour up your pie insides (that's what it's called, right?). Place half of a pecan on top of each pie all decorative-like. Then pop it in to the oven. Usually like 350 degrees, but you want to cut the time down to about 30 minutes no matter what recipe you are using. This is due to the cute little size, awwwwww.
Bada-boom bada-bing - here there are!