Mini Croissant Crust Pecan Pies Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
• Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.

Steps:

• Place pecans in food processor; grind until fine.
• Add melted butter, brown sugar, vanilla and water.
• Continue processing till mixture begins falling off sides of bowl.
• Press into 9-inch pie pan.
• Bake at 325° for 20 minutes or microwave at full power for 6 minutes.

Steps:

• Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
• Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
• Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
• Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
• Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
• Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

Steps:

• Beat cream cheese and margarine together in a bowl using an electric mixer until smooth and creamy. Slowly add flour and continually mix until dough is smooth. Refrigerate mixture for 15 minutes.
• Beat brown sugar, egg, cinnamon, and vanilla extract together in a bowl until smooth; add pecans and stir.
• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups.
• Spoon dough, about 1 tablespoon per pie, into each muffin cup. Press dough into the bottom and up the sides of each cup, creating a pie shell. Fill each shell with pecan mixture.
• Bake in the preheated oven until pies are set, about 30 minutes. Cool pies on waxed paper.
• Melt chocolate in a small saucepan over low heat, stirring constantly. Dip a fork into melted chocolate and drizzle over pies.

Steps:

• place 1 can crescent rolls in bottom of 13x9 pan and press edges together to cover bottom of pan, stretching dough as needed.
• Mix cream cheese, 1 cup sugar, vanilla and egg yolk thoroughly and spread over dough.
• Place second can of rolls on top of cream cheese mixture and press edges together to make a solid top crust.
• Slightly beat egg white and 1/2 cup sugar together and spread on top of rolls.
• Sprinkle with chopped nuts.
• Bake in preheated oven 350 degrees for 25 - 30 minutes. Refrigerate overnight for best flavor. I have used "no name" and reduced fat crescent rolls and reduced fat cream cheese and splenda sweetener in this recipe with great results, no one has suspected it was modified to be slightly healthier. It is also very good with walnuts in place of pecans.