Indulge in these scrumptious gluten-free mini pecan pies that are perfect for a sweet treat. These bite-sized delights are made with a gluten-free crust and a rich, nutty filling. Whether for holidays or everyday snacking, they are sure to satisfy your sweet tooth.
Ingredients: 1 1/4 cups gluten-free all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup ice water. 1 cup pecan halves. 2 large eggs. 1/2 cup light corn syrup. 1/3 cup granulated sugar. 2 tablespoons melted butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon cinnamon.
Instructions: In a food processor, combine the gluten-free flour and cubed butter. Pulse until it resembles coarse crumbs. Slowly add ice water and pulse until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. Preheat your oven to 350F 175C. Roll out the chilled dough on a gluten-free floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out circles that will fit into the mini muffin tin cups. Press each dough circle into the mini muffin tin cups to form mini pie crusts. In a bowl, whisk together eggs, corn syrup, granulated sugar, melted butter, vanilla extract, salt, and cinnamon until well combined. Place a few pecan halves into each mini pie crust. Pour the egg mixture over the pecans in each crust, filling them to the top. Bake in the preheated oven for 20-25 minutes or until the filling is set and the crust is golden brown. Allow the mini pecan pies to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, serve and enjoy your delicious gluten-free mini pecan pies!
Prep Time: 30 minutes
Cook Time: 20 minutes
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