A fork poking into a Mini Southern Pecan Pie

Hands On:

25 minutes

Total Time:

70 minutes

Serves:

Ingredients

Pastry

½ cup Hy-Vee all-purpose flour, plus additional for dusting
¼ tsp Hy-Vee salt
3 tbsp Hy-Vee vegetable shortening
1 to 2 tablespoons ice cold water

Filling

¼ cup packed Hy-Vee dark brown sugar
¼ cup Hy-Vee light corn syrup
2 tbsp Hy-Vee large egg, beaten
2 tsp Hy-Vee unsalted butter, melted
¼ tsp Hy-Vee vanilla extract
¾ cup Hy-Vee pecan halves, divided
½ tsp bourbon, optional

Topping

¼ cup cold Hy-Vee heavy whipping cream
1 tbsp Hy-Vee powdered sugar
⅛ tsp Hy-Vee ground cinnamon, plus additional for garnish
½ tsp bourbon or ¼ teaspoon Hy-Vee vanilla extract, optional

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Preparation

For pastry, whisk together ½ cup flour and salt in small bowl. Cut in shortening by using a fork until coarse crumbs form. Drizzle with 1 tablespoon ice water; stir with fork. Add additional water, 1 tsp. at a time, just until dough holds together. Wrap in plastic wrap. Freeze while preparing filling or refrigerate for 30 minutes or up to 2 days.

Preheat oven to 350°. For filling, whisk together brown sugar, corn syrup, egg, melted butter, and vanilla in a medium bowl. Chop ½ cup pecans. Stir chopped pecans and, if desired, bourbon into brown sugar mixture.

Roll out pastry dough on a lightly floured surface into a 7-inch round. Line a 4-inch-round pie plate or ramekin with pastry. Trim and flute edges as desired. Pour filling mixture into pastry-lined pie plate. Arrange remaining ¼ cup pecan halves on top; gently press into filling with the back of a spoon.

Bake for 40 to 45 minutes or until filling is set and reaches 200°. Cool completely on wire rack.

For topping, beat cream, powdered sugar, 1/8 teaspoon cinnamon and, if desired, bourbon or vanilla in a deep small bowl with electric hand mixer on medium until stiff peaks form. Spoon on top of pie; garnish with additional ground cinnamon, if desired.

Nutrition Facts

Serves: 2

Amount Per Serving
Calories:		930
% Daily Value*
Total Fat: 61g		78%
	Saturated Fat: 17g
	Trans Fat: .5g
Cholesterol: 100mg		33%
Sodium: 350mg		15%
Total Carbohydrate: 95g		35%
	Dietary Fiber: 5g	18%
	Sugars: 67g	134%
Protein: 9g		18%