| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings | serves |
Ingredients
- 1 Pie Crust premade
- 12 Medjool Dates pitted and chopped
- 2 Eggs
- ¼ cup Butter melted and cooled
- 2 tablespoons Molasses
- 1 tablespoon Maple Syrup
- ¼ teaspoon Kosher Salt
- ½ teaspoon Vanilla Extract
- ¾ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¾ cup Pecans halved, plus 24 pieces for garnish
Ingredients
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Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Lightly flour a work surface and roll out the pie dough. Using a biscuit cutter slightly larger than a mini muffin cup, cut out 24 pie circles. Press each circle with your fingertips into the compartments of the muffin pans. Refrigerate until the filling is ready.
- In the bowl of a food processor using the blade attachment, puree the dates and eggs until the dates are finely chopped.
- Add the butter, molasses, maple syrup, salt, vanilla, cinnamon and nutmeg, and mix until combined. Scrape the bottom and sides of the bowl to make sure everything is well combined.
- Add the ¾ cup pecan halves and pulse 10 times, until the nuts are finely chopped.
- Evenly divide the batter between the prepared muffin cups and top each with a pecan-half garnish.
- Bake for 20 minutes, until the pies are domed and firm to the touch and the crust is golden brown.
- Remove the pies from the oven and allow to cool for 5 to 10 minutes. Remove the mini pies from the pan and cool completely on wire racks.
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