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St. John, Stephen
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La Belle Cuisine
Mini Pecan Pumpkin Pies
Recipe courtesy Sunny
Anderson, 2008
Food Network: Cooking for Real
Episode: Talkin' Turkey
For the dough:
1/4 cup pecans
1/4 cup sugar
1/2 teaspoon salt
3/4 cups all-purpose flour, plus
extra for shaping dough
6 tablespoons butter, ice cold
2 to 3 tablespoons ice cold water
For the filling:
1 egg, plus 1 egg yolk
1/2 cup dark corn syrup
1 tablespoon sugar
1/2 cup canned pumpkin filling
1 teaspoon vanilla
1/4 cup pecans, chopped plus
24 halves for garnish
Special equipment:
2 (12-cup) mini muffin tins
Preheat oven to 350
degrees F.
Spray the bottoms and
sides of the mini muffin tins with cooking spray.
For the dough:
In a food processor,
pulse pecans with the sugar, salt, and flour, until the nuts are ground
and the ingredients are combined. Add in butter and pulse until dough
resembles coarse meal. Slowly pour in ice water through the
feed tube,
pulsing, until the dough comes together. Remove from proces-
sor bowl onto
clean work surface sprinkled with flour.
Form dough into a
ball and divide evenly into 24 pieces. Roll each piece
into a ball and
evenly press into each cup, until the bottom is covered. If
the dough is
sticky, dip your finger in flour first.
Bake 15 to 18
minutes, until the crusts are very golden. Check periodic-
ally
to make
sure they don't get too brown.
Meanwhile, make the filling:
In a medium bowl, whisk the egg and yolk with the corn syrup,
sugar, pumpkin filling and vanilla. Stir in the chopped pecans.
Remove dough from
oven and spoon 1 tablespoon of the filling into each cup. Top each with
1 pretty pecan half. Return the pans to the oven and continue baking,
for 12 to 15 minutes more, until the pumpkin filling is
set. Allow to
cool before removing from the pans.
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