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You are here: Home / Desserts / Mini Vegan Pecan Pies

Mini Vegan Pecan Pies

Published: November 13, 2015. Last Updated: September 15, 2019 by: Ginny McMeans

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Three mini pecan pies are stacked on top of each other trying not to fall over.

Mini Pecan Pies are little vegan tarts that are over the top rich and perfect for the holidays. This dessert fits right in at any family gathering or elegant party.

Stack of three mini pecan pies tilting this way and that.
 
The holidays are so much fun. Not only in my family but I see it everywhere. Families from the immediate family on out to 2nd, 3rd and sometimes 4th cousins all join for a party on their special day.

That’s not hard to do when one of your parents is spread 15 years apart from their oldest sibling and they don’t have kids until they are in their forties (that’s what happened in my family).

Then all the other siblings and cousins have kids in their early years. I am partying with my 4th cousins who are 3, 6 and 10 and they are a blast.

More are coming soon but don’t let their dad hear me say that.

Little Tarts are stacked three high on tiny white plates.
To get the party started many bring a dish to share like a special dessert like Mini Vegan Pecan Pie Tarts. Often it depends on how far away a group is traveling but even a wonderful gift of rolls are much appreciated.

A great sharing of warmth, love, and camaraderie. A couple of other holiday potluck recipes that travel well are these very special Pumpkin Muffins and also Autumn Oreo Brownies.

Of course, there is plenty of laughing and photography. Lots of photos. Even before the digital age, there were lots of photos.

Parties are also abundant this time of the year for you and your friends. Be that person to throw a party and invite everyone.

Maybe a street party but if it’s too cold to go indoors and get it all going. Have appetizers and refreshments and little sweet Mini Vegan Pecan Pie Tarts for all to enjoy.

Even Mini Vegan Pecan Pies! I wish I lived down the street from you so we could all party together.

Happy Thanksgiving, Happy Channuka, Merry Christmas, Joyous Kwanzaa and Happy New Year everyone!

Mini Pecan Pie Tarts are over the top rich and perfect for the holidays.
 

How to Make a Chia Egg for Mini Pecan Pies

The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder.

I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal.

I do about 4 ounces at a time and keep it in a little freezer safe canning jar – in the freezer. When I need a tablespoon or so it is all ready to go.

Lately, I’ve been seeing small packages of ground chia seed which is the same thing. They catch on quick!

Helpful Tools for Mini Vegan Pecan Pie Tarts

Super helpful if you decide to make homemade pastry is a pastry cutter.

A non-stick mini tart pan is perfect for this recipe.

If you start to grind your own chia seed then this coffee grinder is perfect.
 

Mini Pecan Pie Tarts are over the top decadent and fit right in at any family gathering or through an elegant party.

This post contains affiliate links. Read my disclosure policy here.

 

What Do You Think?

If you take a photo of your super delicious mini pecan pies I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.

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5 from 3 votes

Mini Vegan Pecan Pie Tarts

Mini Vegan Pecan Pie Tarts are over the top rich and perfect for the holidays. 
Course Dessert
Cuisine Tarts
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 30 Tarts
Calories 146kcal
Author Ginny McMeans

Ingredients

For the tart crust:

  • Here is my recipe but you may use any of your favorite pie crust recipes or a store-bought pre-prepared crust. Just remember to half your recipe.
  • 1 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 6 tablespoons dairy-free butter chilled and cubed
  • 3 tablespoons ice water

For the filling:

  • 1 egg substitute I use a chia egg
  • 2 tablespoons dairy free butter
  • 1/4 cup dark brown sugar packed
  • 1/4 cup maple syrup
  • 5 saltine crackers crushed
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup pecans chopped
  • 1 teaspoon vanilla extract
  • 24 to 30 pecan halves for top garnish

For the topping:

  • 1 egg substitute
  • 4 tablespoons Non GMO soy milk powder
  • 1/2 cup coconut sugar
  • 6 tablespoons water
  • 1/4 cup dairy-free butter
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup pecans finely chopped
  • 1/2 teaspoon vanilla extract

Instructions

For the tart crust:

  • Place the flour and salt in a large mixing bowl.
  • Cut in the butter until it resembles coarse meal. I use a pastry cutter and then close to the end I use my fingertips to make sure all is blended well.
  • Add the iced water and mix well.
  • Turn out onto a floured surface.
  • Knead a few times until all the bits are incorporated well. Add a little flour if it seems very sticky.
  • Shape into a ball and flatten into a disc.
  • Wrap in plastic wrap and chill for at least 2 hours.
  • Roll out the dough into a round that is the thickness of a pie crust. It will be about 12" in diameter.
  • Cut into rounds with a 2 1/2" cookie cutter or biscuit cutter. You will get 24 to 30 rounds. After you cut your first set of circles re-roll the dough scraps and cut more rounds. Continue to do this until all the dough is used.
  • Place the rounds into mini muffin pans. You can buy these in a 6-count or 12-count or 24-count. Carefully, press the dough flat on the bottom, into the edges and up the sides. Place the pan/pans in the refrigerator for about 15 minutes.

For the filling:

  • Mix the egg substitute and set aside. I used a chia egg.
  • In a saucepan melt butter and then add brown sugar, maple syrup, crackers, cinnamon and chopped pecans.
  • Cook over medium high heat until sugar is dissolved, about 5 minutes.
  • Remove from heat and add the vanilla and egg substitute mixture. Stir well.
  • Divide evenly among the pre-made tart shells.
  • Bake at 350° for 12 to 15 minutes or until the crust has turned golden brown.
  • Remove from oven and let cool.
  • While the tarts are cooling make the topping.

For the topping:

  • Mix the egg substitute and set aside.
  • In a medium saucepan add the water, soy milk powder, sugar, non dairy butter and coook over medium high heat until sugar is disolved an mixture starts to slightly boil.
  • Add the egg mixture and stir it in. Remove from heat and stir in the coconut, pecans and vanilla extract.
  • Let cool and put a hefty dollop on the top of each pecan tart.
  • Garnish with pecan half.

Nutrition

Nutrition Facts
Mini Vegan Pecan Pie Tarts
Amount Per Serving (1 Tart)
Calories 146 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Sodium 72mg3%
Potassium 47mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Calcium 9mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

You can freeze the dough in disc form for up to 4 months. Defrost in the refrigerator overnight before rolling out and cutting into rounds.

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Mini Pecan Pie Tarts are over the top rich and perfect for the holidays. Enjoyed at any family gathering or through an elegant party.

Reader Interactions

Comments

  1. Ginny McMeans

    November 22, 2017 at 9:34 am

    Hi Gen! Yes, you can. It won’t be as thick as homemade but it works very well.

  2. Gen

    November 22, 2017 at 9:19 am

    Hi Ginny,

    Can I use pre-made pie dough for this recipe?

  3. Lisa Bynum

    October 09, 2017 at 9:41 am

    I just love mini desserts. I can get my fix without feeling quite as guilty!

  4. Jeni @ Biscuits & Booze

    October 09, 2017 at 9:13 am

    I wish I lived down the street too! I love pecan pie but it IS rich, so little pecan pies in tart form sounds perfect!

  5. Beth

    October 09, 2017 at 9:01 am

    I always host our holiday parties, It is so fun, all the family and friends! These Pecan Pie Tarts look like the perfect dessert! Sometimes pecan pie can be too rich but these are a great little bite!

  6. Dana

    October 09, 2017 at 8:59 am

    Oh man, these remind me of butter tarts back home in Canada. One of my favorite treats!

  7. Ginny McMeans

    December 10, 2015 at 7:58 am

    That would change the consistency and would be very wet. If you would like to try it – omit the soy milk powder and only add 4 tablespoons soy milk and see what the consistency and taste is like. This is a guess and an experiment.

  8. Veg4life

    December 10, 2015 at 6:09 am

    Can I just use soy milk instead of milk powder+water?

  9. Sherri

    November 25, 2015 at 4:43 pm

    Is there something I can substitute for the milk powder? Or, where can I purchase nondairy milk powder? Thank you!

  10. Ginny McMeans

    November 19, 2015 at 9:36 am

    Great! People’s eyes would light up – they are so cute. 🙂

  11. Ginny McMeans

    November 19, 2015 at 9:35 am

    Oh, yes Nikki! Lets! Sorry about your allergy but, yes, they would be good without too! Very rich!

  12. Ginny McMeans

    November 19, 2015 at 9:33 am

    Hahaha, yeah Kim. More and more and more. I mean it is the season 🙂

  13. Ginny McMeans

    November 19, 2015 at 9:32 am

    Thank you so much Rose! Your compliments make me giddy 🙂 P.S. they went way too fast.

  14. Nutmeg Nanny

    November 18, 2015 at 1:46 pm

    Yessssss I want some of these little tarts. They would be perfect for Thanksgiving.

  15. Nikki @ Nik Snacks

    November 18, 2015 at 12:31 pm

    I love your crust recipe. I’m allergic to pecans, but I can still make these tarts, sans nuts. What is that called? Treacle? Let’s be British lol

  16. Kim Beaulieu

    November 17, 2015 at 9:15 pm

    These look so adorable. I want to eat like 10 of them right now. They’re small so you can eat more, right.

  17. Rose | The Clean Dish

    November 17, 2015 at 8:20 pm

    If I wasn’t already giddy with excitement over the upcoming holiday season, I would be now after reading this!! Your Mini Pecan Pie Tarts look adorable!! I can’t wait to try them.

  18. Erin @ Texanerin Baking

    November 17, 2015 at 4:59 am

    They’re so cute! And crackers in the filling?! Yummy. That must give these tarts a nice salty taste!

  19. Lauren @ Healthy Delicious

    November 16, 2015 at 8:09 pm

    Seriously how cute are these?!

  20. Kimberly @ The Daring Gourmet

    November 16, 2015 at 5:45 pm

    These look and sound so delicious! And I’m so glad you didn’t use corn syrup!!

  21. Amanda -The Kitcheneer

    November 16, 2015 at 2:34 pm

    These tarts looks so good! And the perfect size for everyone to snatch before the plate is empty! Hope you have a Happy Thanksgiving Ginny!

  22. Ginny McMeans

    November 16, 2015 at 2:25 pm

    That is great Stephanie and thanks so much!

  23. Stephanie

    November 16, 2015 at 2:15 pm

    I don’t use corn syrup either – this is a great recipe. Love these little pies!

  24. Ginny McMeans

    November 16, 2015 at 1:41 pm

    They’re the best!

  25. The Food Hunter

    November 16, 2015 at 12:06 pm

    bite size desserts are my favorite!

  26. Ginny McMeans

    November 13, 2015 at 2:48 pm

    Raisins sounds great too Allysia! Yes, I don’t use corn syrup so it helps with the thickening with the maple syrup.

  27. Allysia

    November 13, 2015 at 2:37 pm

    I love pecan tarts! We have a similar variation here called butter tarts, which basically is the same thing except with raisins instead of pecans. I haven’t seen a recipe using saltines – is that for thickening?

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Ginny McMeans is a smiling brown haired brown eyed girl.

Hi, my name is Ginny and it is fantastic that you have come to see my blog, Vegan in the Freezer. The recipes feature healthy and delicious vegan food that you can enjoy now or freeze for future meals.
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