Maple Pecan Pie Bites

Happy Sunday. So, Thanksgiving is right around the corner! With it, comes the planning and all that fun stuff. My favorite part of planning is recipe testing. 🙂 My older sister Natasha made mini pecan pies years back for the holidays and everyone loved them, so I thought I’d do some recipe developing and came up with these Maple Pecan Pie Bites!
I love pecan pie, but really don’t love how sweet it is usually and all the corn syrup it contains (some recipes had up to a cup and a half!!). So I made this with only 2 tablespoons of corn syrup, and 2 tablespoons of maple syrup. The results were very yummy!
It has a light maple-y taste and the cream cheese crust (recipe taken from Pampered Chef! LOVE their crust recipes) that tastes exactly like a soft kolachky dough. I made them into bites instead of a whole pie, because who can resist a cute bite of pie?! Ever since I made these Mini Lemon Chess Pies, I’ve loved the idea of making mini pies. Plus they look very impressive! 🙂
Hope you enjoy this recipe! And hope you’re enjoying this pre-holiday weekend!

Print Recipe

Maple Pecan Pie Bites

These Maple Pecan Pie Bites are a great addition to any holiday table!

Prep Time2 hours hrs

Cook Time15 minutes mins

Total Time2 hours hrs 15 minutes mins

Course: Dessert

Keyword: Cookies, Pie

Servings: 24 bites

Ingredients

CRUST:

• 1/2 cup salted butter softened
• 1/2 cup 4 oz. cream cheese, softened
• 1 cup all-purpose flour
• 1/8 tsp. vanilla bean powder

PECAN FILLING:

• 2 eggs lightly beaten
• 1/2 cup granulated sugar
• 2 tbsp. pure maple syrup
• 2 tbsp. light corn syrup
• 1 tbsp. coconut oil melted
• 1 tsp. vanilla extract
• 2/3 cup coarsely chopped pecans
• 24 pecan halves and powdered sugar for dusting optional

Instructions

• For Crust; beat softened butter and cream cheese in a bowl until smooth, about 3 minutes. Add flour and vanilla powder; mix only until a soft dough forms. Gather into a ball and wrap in plastic wrap; chill in refrigerator for 1 hour 30 minutes or overnight.
• In the meantime, preheat oven to 350 degrees F.
• For Pecan Filling; whisk together eggs, sugar, syrups, coconut oil, and vanilla in a medium sized bowl until well combined.
• Lightly toast your pecans in a small pan until warm and fragrant. Add your pecans into the egg mixture and stir.
• Spray a 24-sized mini muffin/cupcake pan with cooking spray. Roll out your cold dough into a 1/2-inch thickness. I use plastic wrap sprinkled with flour to roll it out. Cut into circles using a 2.5-inch cookie cutter or jar. Press each circle carefully into each mini cupcake cavity. Re-roll dough as needed and chill until ready to roll. Fill each pie crust with 1 tablespoon of filling. Dipping the pecan halves into the filling, top the pies with a pecan half if desired.
• Bake pies for 15 minutes, or until crusts is lightly browned. Cool pies and use a knife to pop them out. Dust with powdered sugar, if desired, and serve!