Wednesday, October 28, 2015

Personal Pecan Pie

Sometimes I feel like a broken record. Words like Yummo, easiest recipe, best I ever made, and I never miss the old glutenous version come spilling from the keyboard onto my blog. But by golly, it's how I feel. 
I can't take credit for this recipe. I found it on the blog, Gluten Free Fix. Also known as Pecan Tassies. I have shared my experience with Michelle's recipes before and I have never been disappointed. You won't be disappointed either.




Personal Pecan Pie


Crust:
  • 8 Tbls butter, melted
  • 4 Tbls maple syrup
  • 2 egg whites (reserve the yolks for filling)
  • 3 cups almond flour or meal, firmly packed
  • 2 tsp cinnamon
  • 1 tsp sea salt
Filling:
  • 1 1/2 cups chopped pecans
  • 2 eggs
  • 2 egg yolks
  • 1 1/2 cups maple syrup
  • 4 Tbls butter, melted
  • 2 tsp vanilla extract
Instructions:

  1. Combine all the crust ingredients until it forms a soft dough and set aside.
  2. Combine all filling ingredients and except the pecans and set aside
  3. Preheat oven to 325 degrees.


Assemble 

Drop a scoop of dough into a well greased mini muffin pan. About a teaspoon of dough.
Wet your fingers and smash the dough into the bottom and up the sides of the cup.
Sprinkle about 1/2 to 3/4 tsp chopping pecans into each formed crust.
Spoon in about 1 Tbls filling into each formed crust.
Bake for 18-22 minutes.
Let cool about 15 minuted before removing from pan.

Enjoy!!



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