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Home » Recipes » Desserts » Pecan Pie Bites

Published on November 22, 2013 | Updated on November 10, 2020 by The BakerMama

Pecan Pie Bites

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The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious Pecan Pie Bites!

Pecan Pie Bites

Tiny Pies with Big Holiday Flavor

Thanksgiving is less than a week away and I’ve got the easiest and most delicious little bites of pecan pie that will have your loved ones begging for more and thanking you over and over again! These mini pies are perfect in every way! The pie crust is buttery, the pecan pie filling is sweet and the pecans are plentiful!

Pecan Pie Bites

These mini pecan pies are the perfect ending to a huge Christmas or Thanksgiving feast or just a leftover turkey sandwich! You’ll be thanking yourself for adding these to your Holiday menu because with little effort these treats taste amazing and are sure to be the stars of your dessert table! Fail-proof and fabulous!

Pecan Pie Bites

Pecan Pie Bites

How to Make Pecan Pie Bites

Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.

In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.

Pecan Pie Bites

Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined.

Pecan Pie Bites

Take a few tablespoons of dough and press into and up the sides of each mini muffin tin.

Pecan Pie Bites

To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated.

Pecan Pie Bites

Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t worry…you’ll be adding more filling after they bake!

Pecan Pie Bites

Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite.

Pecan Pie Bites

Let bites cool in pan completely before removing. Store any leftovers in an airtight container.

Pecan Pie Bites

If you make these Pecan Pie Bites, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Pecan Pie Bites

★★★★★ 4.7 from 3 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 24
  • Category: Dessert
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Description

The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!


Ingredients

Toasted Pecans:

  • 2 tablespoons butter
  • 2–1/2 cups pecans, chopped

Crust:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt

Filling:

  • 1–1/2 cups brown sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
  2. In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
  3. Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
  4. To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t worry…you’ll be adding more filling after they bake!
  5. Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

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Tag @thebakermama on Instagram and hashtag it #thebakermama

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Reader Interactions

Comments · 85

  1. Lynette Carolina says

    October 30, 2014 at 4:07 pm

    Was wondering if these will bake up ok if you use a regular size muffin tin. I know you will get fewer pies or bites but are there any other concerns. Thanks

    Reply
    • Maegan says

      October 30, 2014 at 7:01 pm

      Hi Lynette! I think they would bake great in a regular-sized muffin pan. You’ll probably need to bake them a little longer and they may not overflow with filling, but there should still be plenty filling to fill 12 of them. I’ll have to try the larger size soon. Great idea! Enjoy!

      Reply
  2. Lynette Carolina says

    October 31, 2014 at 4:36 pm

    Thanks so much for getting back to me. Gonna be making these soon for a big church function. Wish me luck.

    Reply
    • Sarah says

      June 16, 2017 at 7:20 pm

      Can I split the recipe in half?

      Reply
      • Maegan says

        June 17, 2017 at 3:25 pm

        Hi Sarah! Absolutely. Enjoy!

  3. Beth says

    November 14, 2014 at 7:06 pm

    Thank you for a great tutorial. My daughter is a beginner “chef”

    Reply
  4. Liz Sanders says

    November 17, 2014 at 12:05 am

    Can’t wait to try this!

    Reply
  5. Amy @ Chew Out Loud says

    November 19, 2014 at 6:01 am

    These little morsels look seriously yummy! I’m not normally a pecan pie girl, but these little pies are about to take me to the other side. I’m doing a mental scan of my pantry right now to see if I can make this asap 🙂

    Reply
  6. Denise says

    November 20, 2014 at 12:33 am

    Can this great looking dessert be made the day before serving them?

    Reply
    • Maegan says

      November 20, 2014 at 3:01 am

      Absolutely! Just cover loosely with plastic wrap or foil and place them in the refrigerator. Enjoy!

      Reply
  7. Sharon says

    November 21, 2014 at 12:07 am

    Can these be frozen?!?!

    Reply
    • Maegan says

      November 21, 2014 at 2:34 am

      Hi Sharon! Yes! Make sure they’re cooled completely and place them in a parchment or foil-lined container that has a lid or that could be covered tightly in plastic wrap and foil. You want them to be as airtight as possible. Once you’re ready to eat them, remove the lid or covering and let them come to room temperature. Hope this helps! Enjoy!

      Reply
      • Jen says

        May 19, 2017 at 6:40 pm

        About how long can they freeze for? I’m thinking of these for my sisters wedding. And the more I could do ahead of time the better.

      • Maegan says

        May 20, 2017 at 7:17 am

        Hi Jen! They would freeze well for at least a month. Just let cool completely, remove from pan, wrap tightly in plastic wrap or store in an airtight freezer-safe container. Let thaw in the refrigerator overnight before serving. Congrats to your sister! Enjoy!

  8. Christine says

    November 22, 2014 at 12:26 am

    OM! Can’t believe I ran across this recipe. Years ago when my dad was alive and working, his secretary made these or look-alikes every year for my family. So happy to come across your blog and this recipe!

    Reply
  9. Milli says

    November 24, 2014 at 2:57 am

    Can I substitute the corn syrup with something else?
    Thanks

    Reply
    • Maegan says

      November 25, 2014 at 3:19 am

      Hi Milli! I’ve never tried it, but I searched around and you can replace 1 cup of light corn syrup with 1-1/4 cups granulated sugar dissolved in 1/4 cup hot water. You would need to adjust the measurements accordingly since this recipe just calls for 3/4 cup light corn syrup. Hope this helps! Enjoy!

      Reply
      • Josefa cruz says

        April 9, 2020 at 11:23 pm

        Did you got to know if this works? They look so great

      • The BakerMama says

        April 11, 2020 at 12:49 pm

        Hi Josefa! Are you referring to the corn syrup substitution? If so, I haven’t heard how it turned out for them and I haven’t tried the recipe without corn syrup.

    • Cindy W says

      January 3, 2021 at 11:40 am

      I DO NOT recommend using the corn syrup substitute as mentioned. I made the recipe both ways and had to use the sugar/water for about 1/4 cup because I didn’t have enough corn syrup and the sugar does not dissolve well and the pecans did not stay combined. I had a layer of pecans on top of a thick layer of sugar yuk !!! Stick to the original recipe because it is amazing

      ★★★★

      Reply
  10. Ashley says

    November 26, 2014 at 10:21 pm

    Hello I saw this recipe the other day and I just had to make them…they looked soooooo good…I’m actually making them now as we speak…can’t wait to take a bite

    Reply
  11. Lynn says

    November 26, 2014 at 10:53 pm

    I am making these now…. does the filling have 4 tbls of butter? If do, why not melt all 4? My filling seems very dry. I hope they come out ok!

    Reply
    • Maegan says

      November 27, 2014 at 3:03 am

      Hi Lynn! 2 tablespoons are used to toast the pecans and the other 2 are mixed in the filling before you stir in the toasted pecans. The filling should be thick and gooey, but not dry. Hoping they turn out great for you! Enjoy!

      Reply
  12. simone says

    December 8, 2014 at 1:33 pm

    Omg! These look delicious. Getting the butter out as I type this!

    Reply
  13. Marsha says

    December 16, 2014 at 6:57 pm

    I’m confused about cooking a tablespoon of the filling in the crust and then adding another uncooked tablespoon after baking, is the consistency still the same of both? Or I’m I missing a step? They look wonderful anxious to try them.

    Reply
    • Maegan says

      December 17, 2014 at 11:33 pm

      Hi Marsha! The tablespoon in the crust helps hold down and form the crust shape while it’s baking. If you put too much filling in the crust, it will bubble over while baking and you won’t be able to remove them from the pan. The filling is fabulous by itself, so I added more on top after they were baked because that’s the best part. 🙂 Enjoy!

      Reply
  14. Wendy says

    December 20, 2014 at 8:14 pm

    I just made these today and I have about a cup of filling left over. I am not going to throw it away because pecans are kind of expensive right now. I am thinking it could be used as an ice cream topping. The taste of these are amazing.

    Reply
  15. yvette says

    January 22, 2015 at 7:37 pm

    What if I don’t have an electric mixer? What can I use?

    Reply
    • Maegan says

      January 25, 2015 at 4:30 pm

      Hi Yvette! You could use a hand mixer, a wooden spoon or even your hands since the butter is soft. Hope this helps! Enjoy!

      Reply
  16. Amanda Olivero says

    February 9, 2015 at 6:45 pm

    Hello!
    These look fantastic. I’m hoping to make them but substituting corn syrup with cane syrup. My boyfriend’s family owns a sugar cane farm and harvests gallons and gallons of syrup every fall to have for the rest of the year. For valentine’s day I’m trying to incorporate their family syrup into as many recipes as I can. However, I’m short on time leading up to the 14th, so I’m trying to make as many items for the assortment ahead as I can. How many days do these keep for?
    Thank you so much!

    Reply
    • Maegan says

      February 9, 2015 at 8:32 pm

      Hi Amanda! They keep great for about a week in the refrigerator. They taste great cold, but I usually let them come to room temp before serving again. Definitely let me know how they turn out with the cane sugar! Enjoy! 🙂

      Reply
  17. Naj says

    February 11, 2015 at 11:42 am

    Hi there!

    When you add the extra tablespoon of filling do you place back in the oven to bake? If so how much longer? These look great. I have a dessert social next week and plan to try these.

    Reply
    • Maegan says

      February 11, 2015 at 6:13 pm

      No. The filling doesn’t really have to be baked. The first tablespoon just holds the crust in place while it bakes. If you overfill the crust while it bakes, the filling will melt out and prevent you from being able to remove them from the pan. Enjoy!

      Reply
  18. diana says

    March 2, 2015 at 10:32 pm

    They will not stick to the muffin pan will they? I really do hate that.

    Reply
    • Maegan says

      March 2, 2015 at 11:15 pm

      Hi Diana! If you make sure not to overfill them and be sure to let them cool completely in the pan before trying to remove them, they should come out just fine. You could always use mini liners for peace of mind. Enjoy!

      Reply
  19. Sue says

    March 3, 2015 at 8:58 pm

    Is there a recipe for this using chocolate? We love chocolate pecan pie, Wonder if chocolate chips and some sweetener or sugar would ruin the recipe?Don’t have the recipe for chocolate pecan pie or i would just try to adjust, to fit….

    Reply
    • Maegan says

      March 4, 2015 at 1:45 am

      Hi Sue! I love chocolate pecan pie too! I’d have to play around with the recipe, but my initial try would be to reduce the brown sugar by 1/2 cup and add 1/2 cup chocolate chips to the filling instead. I’m definitely going to give it a try soon and I’ll let you know!

      Reply
  20. Pecan Pie Bites - the crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie! - My Pinterest Cookbook says

    March 4, 2015 at 12:00 am

    […] Via: thebakermama.com […]

    Reply
  21. MuffinTop says

    March 4, 2015 at 12:18 am

    Should the 1 1/2 cups of brown sugar be tightly packed?

    Reply
  22. MuffinTop says

    March 4, 2015 at 3:28 am

    These little nuggets of heaven are delicious and easy to make. I made the mistake of adding all crust ingredients at one time; I didn’t cream the butter and brown sugar first…oops. The crust turned out fine much like shortbread. I ended up with alot more filling than necessary, around one cup full. The presentation is impressive and these would make a great gift. A definite keeper.

    Reply
    • Maegan says

      March 4, 2015 at 6:44 pm

      That is so great to hear! Thanks for sharing & enjoy! 🙂

      Reply
  23. Sue says

    March 4, 2015 at 8:15 pm

    Thank you, I will try this.

    Reply
  24. Lynn says

    March 12, 2015 at 9:51 pm

    I just made these and all I can say is wow. They are the best tarts I have ever tasted, absolutely delicious . I might try maple syrup instead of corn syrup next time just for a change in flavour , but I don’t think anything could be better than these bites of heaven. No more butter tarts with fussy pastry for me.

    Reply
    • Maegan says

      March 13, 2015 at 3:36 am

      Hi Lynn! Yay! So glad you made and loved them! Love the idea of trying them with maple syrup. Enjoy and thanks for sharing! 🙂

      Reply
  25. Top-10 Pecan Pie Recipes - RecipePorn says

    March 26, 2015 at 3:57 pm

    […] thebakermama.com […]

    Reply
  26. Loli says

    September 11, 2016 at 5:58 pm

    Hi ! Can I bake and freeze them ?
    Thanks !

    Reply
    • Maegan says

      September 12, 2016 at 12:26 am

      Hi Loli! They should freeze great! Just let them cool completely and wrap them individually in plastic wrap before placing them in a resealable baggie or sealed container in the freezer. Enjoy!

      Reply
  27. Donna says

    September 13, 2016 at 9:18 am

    I plan to make these for our fall Sunday school class gathering. They sound wonderful! When the last tablespoon of filing goes on top, does it set at up? Just wondering how messy they will be…although, messy can be good!

    Reply
    • Maegan says

      September 13, 2016 at 9:28 pm

      Hi Donna! These would be so perfect for a Sunday school gathering. The extra filling on top sets up just the way you put it on there. They’re actually not as messy to eat as you would think. They’re the perfect size to hold in your hand and eat in a few bites or some like to eat them with a fork on a plate. Hope this helps. Enjoy!

      Reply
  28. Donna says

    September 15, 2016 at 8:56 am

    My crusts are a flop. They puffed up to much while baking. I poked holes in them before going into the oven. I am making a practice batch before the actual gathering. So glad I did. Suggestions?

    Reply
  29. Donna says

    September 15, 2016 at 9:04 am

    Maegan, years ago I was a great cook (at least my family said so)!! Never mind, I know what I did wrong with my crusts.

    Reply
  30. Corisa says

    November 23, 2016 at 8:59 am

    If i do these in a regular cupcake pan, how long should I bake them for? Thanks !

    Reply
    • Maegan says

      November 23, 2016 at 11:47 pm

      Hi Corisa! I haven’t tried this recipe in a regular cupcake pan, but I’m guessing they’ll take 20-25 minutes. The crusts will be light brown and the filling will be bubbling.

      Reply
  31. Hlumela Tibbett says

    December 14, 2016 at 11:21 am

    Molo, Maegan

    Thank you so much for sharing this recipe. Pecan Pie is my hubby’s favorite, and we only made it during Thanksgiving and Christmas. So when I saw this recipe, I decided to try it a couple of days ago and it was a HIT!!! It made him happy, which made me happy(so you started the cycle by sharing and making me happy) and that’s how the world goes round. Did you,guys feel that? Maegan just turned the world:-)

    Reply
    • Maegan says

      December 14, 2016 at 9:05 pm

      Hi Hlumela! Love it! Makes me so happy you baked and enjoyed them. Thanks for sharing! 🙂

      Reply
  32. Amy says

    January 6, 2017 at 4:59 pm

    Followed the recipe exactly, but my filling was waay too thick. I added a beaten egg, filled and baked. Did not put filling on top after baking due to the raw egg, but they came out fantastic anyway. Best ever little pies! So much better than the old “Pecan Tassie” recipe I’ve used for years. Thanks for the recipe!

    Reply
  33. Michael says

    November 3, 2017 at 1:24 am

    Maegan,
    I had a cold and was too lazy to do much so I wrapped the filling in pre-made crescent roll dough. Best improptu pecan rolls I ever had. Great comfort food for getting rid of a head cold.

    Reply
  34. Anindita Mou says

    May 16, 2018 at 3:17 pm

    Thanks for sharing. Its really delicious. Try it soon.

    Reply
  35. Sasha says

    November 20, 2018 at 8:24 am

    I know I’m late to the party, but my daughter has a tree nut allergy, so I always make faux pecan pie using a regular pecan pie recipe but using pretzels instead of pecans- seriously, so good. My husband requested one for a potluck at work, so I was gonna make this recipe instead of my usual. Since I don’t have to toast pecans, do I still need the butter that would usually be used in the roasting to keep the filling moist? Thanks!

    Reply
    • Maegan says

      November 22, 2018 at 1:53 am

      Hi Sasha! No, you would not need the 2 tablespoons butter to toast the pecans in that case. I hope they turn out great! Enjoy!

      Reply
  36. Janice M. Stojakovich says

    December 18, 2018 at 3:51 pm

    I will be trying these tomorrow. They look delicious and I love pecan pie!

    Reply
  37. PJ Miller says

    November 25, 2019 at 1:53 pm

    I just made these as every pecan pie I’ve tried to make doesn’t work out and pecan pie is my husband’s favorite. I always try to find a way to make things identical so I measured out 24-3/4 oz balls (measured on my food scale), flattened them with my hands and used the end of a wooden pestle to press them evenly in the cups. After baking them, I added additional filling and placed them back in the oven for another minute to get it to settle better. I also discovered that having the crust be a little proud of the cup makes it a little easier to remove them. I did have extra filling (which I could not stop eating out of the bowl!) Next time I will either increase the crust recipe or decrease the filling recipe. This is a great recipe that will go into my repertoire.

    Reply
  38. Alison says

    December 19, 2019 at 3:13 pm

    I’m a pecan tart connoisseur, and these are simply the best. Your pastry is flaky, delicious – AND holds up to manhandling during removal.

    This is it – my new pecan pie bite recipe for all time. Thank you!

    Reply
  39. Sara Story says

    December 30, 2019 at 10:51 am

    Can the extra filling be frozen without putting in crusts for later?

    Reply
    • Maegan says

      January 3, 2020 at 6:39 am

      Hi Sara! Yes, just let it defrost at room temperature before using. Enjoy!

      Reply
  40. Tiff says

    November 24, 2020 at 2:23 pm

    How many days can you store these at room temperature?

    Reply
    • The BakerMama says

      November 25, 2020 at 4:26 pm

      Hi Tiff! They can be stored at room temperature for 2 days. Enjoy!

      Reply
  41. Ameripro Appliance Repair says

    December 4, 2020 at 2:50 pm

    this is what my GrandaMa used to bake ((

    ★★★★★

    Reply
  42. Judy oliver says

    December 13, 2020 at 12:34 pm

    I am looking for something to package to send to my son and his family. Do you think these could be packaged and mailed I think it will take about 3-4 days to get there. Was going to send ups with other goodies. Thoughts?

    Reply
    • The BakerMama says

      December 17, 2020 at 10:27 pm

      Hi Judy! I wouldn’t recommend shipping these if they’ll take 3-4 days as I think the moisture would cause the crusts to soften too much. I think my Pecan Pie Cookies would be much better for shipping: https://thebakermama.com/recipes/pecan-pie-thumbprint-cookies/ Enjoy!

      Reply
  43. Miranda says

    December 20, 2020 at 9:15 am

    Followed instructions exactly, but the brown sugar didn’t dissolve. Is there a trick to make the filling that tops not that gritty sugar texture?

    Reply
    • The BakerMama says

      December 24, 2020 at 2:21 pm

      Hi Miranda! I’m wondering if your brown sugar was hard or dried out? It’s best to use a fresh brown sugar that’s soft so it doesn’t taste grainy. Hope this helps. Enjoy!

      Reply
  44. Kari says

    December 21, 2020 at 3:37 pm

    Hi, I saw you told someone else in the comments that the 1/2 brown sugar is not packed? Is that right? I don’t think in all my years of baking I’ve ever not packed brown sugar when measuring for a recipe for wanted to double check. Thank you. These are for Christmas and I don’t have time for a do-over lol

    Reply
    • Kari says

      December 21, 2020 at 3:40 pm

      I’ve looked over the recipe again and noticed the brown sugar is in filling and crust. Are they both not packed? Just can’t get my head wrapped around this idea lol

      Reply
      • The BakerMama says

        December 24, 2020 at 2:19 pm

        Hi Kari! Yes, you should pack the brown sugar into the measuring cup when measuring it. I scoop my measuring cup into the brown sugar to fill it up completely and then level it off with a knife. Enjoy!

  45. Natalia says

    December 24, 2020 at 9:41 am

    I was thinking of trying these with agave syrup and maple syrup combination to sub corn syrup since I don’t have any on hand. Will let you know how it runs out!

    Reply
  46. Holly says

    December 27, 2020 at 9:03 pm

    These were amazing!!! Every single person asked me for the recipe once they tired it. The crust is definitely the best part!!!!

    ★★★★★

    Reply
  47. Donna says

    September 30, 2021 at 11:39 pm

    Could the pecan filling be used between layers of a pumpkin layer cake with a dam of buttercream around it? Or is it too thin and runny? If I cooked it, would it thicken it?
    Thank you.

    Reply
    • The BakerMama says

      October 4, 2021 at 10:45 pm

      Hi Donna! It should work really well. I would suggest making the filling and letting it set for a bit to thicken. Or you could use the filling from these cookies: https://thebakermama.com/recipes/pecan-pie-thumbprint-cookies/ Great idea and sounds delicious! Enjoy!

      Reply
  48. Lisa says

    November 19, 2021 at 2:10 pm

    Can the crust be pre-made pie crust

    Reply
    • The BakerMama says

      November 19, 2021 at 3:43 pm

      Hi Lisa! Absolutely! Enjoy!

      Reply
  49. KayGee says

    December 6, 2021 at 11:08 am

    Has anyone used the filling in mini phyllo cups? Does it make the phyllo too soggy?

    Reply

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HOT DOG! This festive American flag inspired Hot D HOT DOG! This festive American flag inspired Hot Dog Board is so easy to create and the perfect patriotic way to serve hot dogs on the 4th of July! 🌭❤️💙 Everyone oohs and aahs over the presentation and deliciousness when I prep and serve this board for our family get-together. Click the link in my profile @thebakermama for more details and inspiration! 🇺🇸 #BoardsByTheBakerMama #TheBakerMama

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Now here's a pie for the 4th of July! 🇺🇸😍 Now here's a pie for the 4th of July! 🇺🇸😍 This American Flag inspired pie is as delicious as it is easy to create! All the details are listed below. ENJOY! 😋🇺🇸🥧🎉 #TheBakerMama

Ingredients:

4 ready-to-bake pie crusts
3 (20 oz) cans cherry pie filling
1 (20 oz) can blueberry pie filling
1 egg
1 tbsp water
2 tbsp sparkling sugar

Instructions:

1. Let the pie crusts set out at room temperature for 10 min before using.
2. Spray a 12” x 17” rimmed baking sheet with cooking spray.
3. Using 3 of the pie crusts, fill the baking sheet completely with the dough. Cut the dough as necessary to cover the sheet pan.
4. Trim the dough even with the edge of the sheet pan and flute the edges.
5. Cut the excess dough into 12 stars using a mini star shaped cookie cutter.
6. Using a pizza cutter or sharp knife, cut the remaining pie crust into ½-inch wide strips.
7. Use one of the long strips to create a small rectangle barrier in the top left corner of the sheet pan.
8. In a small bowl, whisk together the egg and 1 tbsp water. Brush the egg wash over the top of the stars and stripes of dough.
9. Fill the large area completely with cherry pie filling.
10. Fill the small rectangle with blueberry pie filling.
11. Create 5 stripes on top of the cherry pie filling with the long strips of dough.
12. Arrange the stars on top of the blueberry pie filling.
13. Brush the edges of the pie crust with the remaining egg wash.
14. Sprinkle the stars and stripes with sparkling sugar.
15. Place the prepared pie in the refrigerator for 20 minutes to chill before baking.
16. Meanwhile, preheat the oven to 450°F.
17. Bake the pie for about 25 minutes or until the crusts are golden brown and the pie filling is bubbling. If the edges of the pie start to brown before the stars and stripes, cover the edges with foil and continue baking until the crusts on top of the pie are golden brown.
18. Let the pie set for about 10 minutes before slicing into and serving. Serve with vanilla ice cream, if desired. Enjoy!
13 stripes, one EPIC cheese tray! 🇺🇸🤩 Thi 13 stripes, one EPIC cheese tray! 🇺🇸🤩 This stunning patriotic platter makes for the perfect July 4th appetizer. It's super easy to make, complete with red, white, and blue cheeses, meats, fruits and accompaniments. 😍 Click the link in my profile @thebakermama for all the details and more inspiration. 🇺🇸❤️ #BoardsByTheBakerMama #TheBakerMama #BeautifulBoardsCookbook

https://thebakermama.com/recipes/american-flag-cheese-tray/
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Maegan, the BakerMama

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