So for my very first post on this blog, I wrote about mini fruitcakes that were SO MUCH WORK and also SO WORTH IT.
I mailed them out to loved ones, and kept a few for myself, basting them with brandy every few days and munching on them every chance I had. This year I wanted to make mini baked goods to mail out again, but with minimal effort (given the whooping cough thing). So I recycled Ellie’s pecan pie recipe, but made teeny-tiny cupcake sized pies and froze them instead.
It helps that this recipe is the easiest. First I made the crusts by mixing flour, sugar, salt, milk, and oil in a bowl (from my chess pie post), then patting little balls into the cupcake tins. Made 18 little crusts from one big crust. I would recommend pre-baking these crusts for 10 minutes before adding the filling; I didn’t and they were waaaay too crumbly.
Once you’re all crusted up, mix the pie filling in a big bowl, first beating egg yolks and then adding everything else.
Don’t forget that the pie filling puffs up a little bit, so try not to overfill each little cup.
A full sized pie takes about an hour to bake, while these little babies take about 20 minutes: 10 at 375, then 10-15 at 350, or until the top looks dry. Let cool completely, then wrap in foil, then wrap in plastic wrap, and freeze. Mail them with instructions: 5-10 minutes at 350 to thaw them out. So tasty!
Mini pecan pies: Easy crust from allrecipes, filling from Eleanor Reeves
1.5 c flour
1.5 tsp sugar
1/2 tsp salt
Then pour in:
2 TB soy milk (add 1/2 tsp sugar if using regular milk)
1/2 c oil
Stir well, then pat into cupcake tins. Bake at 350 for 10 minutes or so while you prepare the filling.
1/4 c. soft margarine (or butter)
1 c. chopped pecans
1 tsp vanilla
1 c. light karo syrup
1/2 c. sugar
Pour about 1/4 cup into each cupcake crust, then bake at 375 for 10 minutes, and lower heat to 350 and bake another 10-15 minutes or until done.