Pecan Pie Pops

Recipe courtesy Jen Cinclair, Spoon Catering/TBSP Food Bar
Show: Food(ography) Episode: Pies
TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: 50 min
Cook: 10 min
 
YIELD: 24 pie pop shells
LEVEL: Easy

ingredients

  • 1 1/2 pounds pie dough
  • 8-inch cookie sticks
  • 1 pound toasted pecans, chopped
    • Special equipment: 24 mini foil baking cups, hole puncher,
  • Pie Pop Filling
  • 6 eggs
  • 1 pound caster sugar (can substitute brown sugar)
  • 2 cups dark corn syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 5 ounces butter
    • Special equipment: electric mixer
      • Cook's Note: add 2 tablespoons of Irish Whiskey or Dutch processed cocoa to the filling to enhance the flavor, if desired.
        recipe tools

        Directions

        Pie Pop Shells:
        Preheat the oven to 325 degrees F.

        Using a hole puncher, cut out 1 hole in each mini foil baking cup about halfway down the side. Roll the pie dough out on a flat surface and chill it in the refrigerator for at least 20 minutes. Once chilled, remove the dough from the refrigerator and cut out circles using a round cooking cutter. Put the circles into the mini foil baking cups. Chill these mini pie shells in the refrigerator for at least 15 minutes. Remove from refrigerator and trim any excess dough from the rim of the baking cup. Gently insert a cookie stick through each baking cup and pie shell. Fill the pie shells with the chopped pecans. Next chill the prepared pie pop shells in the freezer for 15 minutes. Remove the pie pop shells from freezer and put them on a baking sheet. Bake for 10 minutes, turning halfway through. Remove the baking sheet from the oven and set the pop shells aside.
        To make Pie Pop Filling:
        Preheat the oven to 325 degrees F.

        Whisk the eggs in the bowl of an electric mixer. While the eggs are mixing take a small saucepan and set it over medium-high heat. Add the butter to the saucepan and bring past a boil until you see protein solids and it begins to brown, about 5 to 7 minutes. (There will be white bits on the top, and will drop to the bottom on the pan.) Remove the pan from the stove and let the butter finish browning in the pan while it cools. Don't worry if the butter gets dark, as long as it smells good (and isn't burnt) it will taste good.

        Whisk the sugar, corn syrup, and vanilla into the eggs in the mixer. Use a spatula to scrape the bowl periodically to ensure the ingredients on the bottom and sides of the bowl are incorporated. Slowly, add the browned butter until it's incorporated into the egg mixture.

        Put about a tablespoon of filing into each pop shell. Arrange on a baking sheet and bake for 17 to 20 minutes, turning halfway through. The filling should look set and no longer bubbling when completely baked. Remove the pan from the oven and allow the pie pops to cool completely before enjoying.
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