Mini Maple Pecan Pies
Preheat oven to 325 degrees F. For the pastry, in a medium bowl, beat cream cheese and the 1/4 cup vegetable oil spread with an electric mixer on medium speed until combined. Stir in flour. Divide dough into 12 equal portions. Using 12 ungreased 2 1/2-inch muffin cups, press each portion evenly into the bottom and up the side of one of the cups (pastry will be thin). Bake for 15 minutes (pastry will shrink slightly as it bakes).Advertisement
For the pecan filling, in a medium bowl, whisk together egg, sugar, syrup, the 1 tablespoon melted vegetable oil spread and vanilla until combined. Stir in the chopped pecans. Spoon mixture evenly into hot pastry-lined muffin cups. If desired, top each cup with a pecan half.
Bake about 30 minutes more or until pastry is golden and filling is puffed. Cool slightly in muffin cups. Carefully remove pies from muffin cups and transfer to a wire rack. Cool about 20 minutes; serve warm.
Tips: If using a sugar substitute, choose 2 tablespoons plus 2 teaspoons Splenda(R) Sugar Blend for Baking or Sun Crystals(R) baking blend. Nutrition Per Serving with Sugar Substitute: same as below, except 173 cal, 16 g carb.
If using a syrup substitute, choose a sugar-free or light maple-flavor syrup or agave nectar plus 1/4 teaspoon maple flavoring (if desired) for the pure maple syrup. Nutrition Per Serving with Syrup Substitute same as below, except 159 cal, 97 mg sodium, 13 g carb. Nutrition Per Serving with Agave Nectar Substitute same as below, except 176 cal, 88 mg sodium, 17 g carb.
To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
To make ahead: Allow to cool completely before storing mini pies in an airtight container in the refrigerator for up to 24 hours. Let stand at room temperature for 1 hour before serving.
2 fat, 1 other carbohydrate