Who doesn’t love pie? These mini-pecan pie tarts are the perfect size to be a treat without being too much. And I promise you won’t miss the butter.
Mini Vegan Pecan Pies
Adapted from original recipe here
- 1 prepared piecrust (try this one – a family favorite!)
- 2 1/8 c pecan halves
- 2 T Earth Balance sticks
- 2.5 T flour
- 1/2 c water
- 1/2 c maple syrup
- 1/4 c brown sugar
- 1/4 t salt
- 1 t vanilla paste
Heat oven to 350F. Roll out piecrust. Use a 2.5 inch round cookie or biscuit cutter, to cut out mini piecrust rounds. Fit piecrust into wells of mini muffin tin. Place in the refrigerator to chill. Chop 1.5 c of pecans. Set aside. In a small saucepan over medium heat, melt the Earth Balance. Whisk in flour and cook until golden, about 3 minutes. Whisk in water and cook until thick and bubbly, about 4 minutes. Whisk in the maple syrup, brown sugar and salt and continue to cook until thick and bubbly, about 3-4 minutes. Remove from heat and stir in the vanilla and chopped pecans. Spoon the pecan mixture into the prepared pie shells. Top each mini pie with one whole pecan. Bake for 25 minutes, until crust is golden brown.
