I tinkered around in the kitchen with my classic Pecan Pie recipe and came up with these little Pecan Tassies that came out soooo good. The crust absorbs some of the liquid in the filling, so it is not as crusty as when used for other pies. Came out more like a pecan cookie than a mini pie…..but is quite tasty regardless of this change in my regular crust recipe. Not suitable for Induction.
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1 recipe Tart Crust
3 eggs, beaten
1 c. granular Splenda (or other sweetener to equal 1 c. sugar)
1 tsp. vanilla
2 T. butter, melted
1 c. sugar-free maple syrup
1½ c. coarsely chopped pecans
DIRECTIONS: Preheat oven to 350º. Make Tart Crust recipe per that recipe’s instructions. Divide dough amongst 12 muffin cups. Using plastic glove, carefully press dough onto bottom and sides of greased muffin cups. However, bake for only 15 minutes. Remove from oven. Now beat eggs in a bowl. Add melted butter and all filling ingredients and nuts. Using small measuring cup, fill mini crusts just shy of the top edge. Pop back into oven and continue to bake for about 30 minutes or until filing is done to the touch.
NUTRITIONAL INFO: Makes 12 tassies, each containing:
23.8 g fat
10.5 g carbs, 6.0 g fiber, 4.5 g NET CARBS
9.1 g protein
98 mg sodium