Ramekin Pecan Pies for Two
Equipment
- 2 4×2.25 inch ramekins
Ingredients
Crust
- 1 c flour
- ¼ tsp salt
- 1 Tbsp sugar
- a dash nutmeg
- 3 Tbsp butter cubed and chilled
- 2 Tbsp shortening chilled
- 1-3 Tbsp ice cold water
Filling
- ⅓ c brown sugar
- 6 Tbsp corn syrup
- 2 Tbsp maple syrup
- 1 egg room temperature
- 1 Tbsp melted butter
- ½ tsp vanilla extract
- 1 c chopped pecans
Instructions
Crust
- Stir together flour, salt, sugar, and nutmeg.
- Cut in butter and shortening until mixture resembles coarse meal.
- Add in ice water, 1 Tbsp at a time until you can shape mixture into a ball.
- Divide the dough in two and and form into balls.
- Roll dough out and place in your two ramekins.
- Shape the top how you would like. I prefer to trim the excess and crimp the edges using fingers.
- Place in fridge to chill 10-15 minutes.
- Preheat oven to 375℉.
- Once dough is chilled line the crust with parchement paper and fill with pie weights or dry beans.
- Bake for 15 minutes.
- Take the crusts out of the oven and remove the beans and parchment paper.
- Bake an additional 10 minutes. Cool
Filling
- Preheat oven to 350℉.
- Combine all the ingredients together except the pecans.
- Once fully mixed, add pecans.
- Evenly divide between both crusts.
- Bake 15 minutes.
- Remove from oven, cover with foil and bake an additional 35-40 minutes. Until center has set.
- Serve warm or cool and serve later.
Video
@cooking4two Mini pies, maximum flavor. Another perfect date night idea 👩❤️💋👨🥧 recipe below or at cooking4two.com EQUIPMENT 2 4×2.25 inch ramekins INGREDIENTS Crust 1 c flour ¼ tsp salt 1 Tbsp sugar a dash nutmeg 3 Tbsp butter cubed and chilled 2 Tbsp shortening chilled 1-3 Tbsp ice cold water Filling ⅓ c brown sugar 6 Tbsp corn syrup 2 Tbsp maple syrup 1 egg room temperature 1 Tbsp melted butter ½ tsp vanilla extract 1 c chopped pecans INSTRUCTIONS Crust Stir together flour, salt, sugar, and nutmeg. Cut in butter and shortening until mixture resembles coarse meal. Add in ice water, 1 Tbsp at a time until you can shape mixture into a ball. Divide the dough in two and and form into balls. Roll dough out and place in your two ramekins. Shape the top how you would like. I prefer to trim the excess and crimp the edges using fingers. Place in fridge to chill 10-15 minutes. Preheat oven to 375℉. Once dough is chilled line the crust with parchement paper and fill with pie weights or dry beans. Bake for 15 minutes. Take the crusts out of the oven and remove the beans and parchment paper. Bake an additional 10 minutes. Cool Filling Preheat oven to 350℉. Combine all the ingredients together except the pecans. Once fully mixed, add pecans. Evenly divide between both crusts. Bake 15 minutes. Remove from oven, cover with foil and bake an additional 35-40 minutes. Until center has set. Serve warm or cool and serve later. NOTES Crust: For faster cooling time, pop the ramekins in the freezer a couple minutes until dough has chilled(usually takes less than 5 minutes in my freezer) Filling: This recipe has a thick layer of pecans. If you prefer more filling and less pecans, cut down the amount of pecans to 1/2 cup instead of 1 cup and add 1 additional egg. May also need to add 5-10 minutes of bake time with foil on. To create more or a nutty flavor, toast pecans before adding them to the filling. Toppings As these are very sweet, I would suggest topping them with whipped cream. If you are making it from scratch, add less sugar than usual for a balanced flavor. #mealsfortwo #cookingfortwo #cooking4two #fyp #foryou #datenight #dateideas #datenightideas #mini #yummy #foodporn
♬ Pieces (Solo Piano Version) – Danilo Stankovic
Notes
- For faster cooling time, pop the ramekins in the freezer a couple minutes until dough has chilled(usually takes less than 5 minutes in my freezer)
- This recipe has a thick layer of pecans. If you prefer more filling and less pecans, cut down the amount of pecans to 1/2 cup instead of 1 cup and add 1 additional egg. May also need to add 5-10 minutes of bake time with foil on.
- To create more or a nutty flavor, toast pecans before adding them to the filling.
- As these are very sweet, I would suggest topping them with whipped cream. If you are making it from scratch, add less sugar than usual for a balanced flavor.