Molten Mini Pecan Pies

Molten Mini Pecan Pies

From the Thermador and Tastespotting Ultimate Recipe Contest

Submitted by: Karen Harris
http://www.savourytable.com                                        


Karen loves making up recipes and surprising her family and friends with fun new dishes. When she heard about this contest, she was so excited to get to work on something new for the holidays, not to mention that a Thermador oven in her kitchen would be a dream come true. Since she and her family adore molten chocolate cakes and her favorite Thanksgiving dessert is pecan pie, she decided to combine the two and see what she came up with. The results were better than expected, and definitely Thermador and Tastespotting worthy!


Serves 6

This dish is moderately easy to make, but cooks should take care when removing them from the pan as the filling is thin and hot. 

Ingredients:
6 - 5" x 5" puff pastry squares (thawed if frozen)
1/2 teaspoon instant coffee granules
1/4 teaspoon kosher salt
1 teaspoon very hot water
1/2 cup (1 stick) butter, melted and cooled
1/2 teaspoon vanilla extract
3 large eggs, at room temperature and beaten
1 cup light corn syrup
3/4 cup lightly packed brown sugar
Vanilla ice cream to serve

Preheat oven to 350 degrees.

Place pecans in a small non-stick frying pan set over medium heat. Toast the pecans until they are golden brown. Remove from the heat and set aside to cool.

Spray the muffin tin liberally with non-stick cooking spray. Lay each puff pastry square in each section of the muffin tin, pushing the pastry into the bottom and corners. Press the pastry up the sides of the tin until it is solid around the edge to the top. Lay the excess "points" of pastry back onto surface of the pan.

Spoon 1 tablespoon of the toasted pecans into the bottom of each pastry lined section; set aside.
In a small cup or bowl, stir together the instant coffee, salt, hot water and vanilla; set aside.
In a large bowl whisk or stir together the butter, coffee mixture, vanilla, eggs, corn syrup and brown sugar until it is completely combined. Divide equally among the muffin sections (they will be quite full). Dampen the excess pastry points at the top of each section with a small bit of water. Fold the points towards the center of each section over the filling and pinch all four together at the center. Repeat with all sections.

Place the pan into the preheated oven and bake for approximately 30 minutes or until the tops are golden brown. Some of the filling may bubble out during cooking and onto the edge of the pan.

Once the pies are browned, remove from the oven quickly and carefully. Run a knife around the edge of each section if needed to loosen. Carefully and gently (the filling will be quite hot) lift the pies from the sections by wedging a spoon or fork under the bottom of each pie and lifting upward. Transfer to serving plates. Serve while piping hot either plain or with vanilla ice cream.