Mini Pecan Pies

On the tenth day of Christmas my true love gave to me ten lords a leaping,
Nine ladies dancing, eight maids a milking, seven swans a swimming, six geese a laying, five golden rings, four calling birds, three French hens, two turtle doves and a Partridge in a pear tree.

Day 10: Mini Pecan Pies

It only uses 3 ingredients AND….you don’t even have to bake it! Say what?!

I’ll be completely honest and tell you I’ve NEVER had pecan pie before.  I always thought it looked really gross so I never ate it.  And, I always preferred pumpkin or apple pie.

Well, I have finally given it a shot.  Granted, this is the  healthy version. But, I do have to say its pretty yummy!

I can’t take any of the credit for these.  So I will give credit where credit is due.  This is where I found the recipe.

I don’t have a mini muffin pan so I used a regular size muffin pan.  But, the mini ones look SO much cuter.

Hers (









Mini Pecan Pies
1 3/4 cup walnuts
3 dates
1 1/2 cups large medjool dates, soaked for at least 30 minutes
Approx. 1/2 cup pecans
For the crust: Combine crust ingredients in a food processor until it starts to stick together. Spoon evenly into an oiled mini muffin tin and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
For the filling: Place the soaked dates in a food processor and add about 1-2 tbsp fresh water and blend until smooth and gooey. Spoon filling into chilled crusts and top with pecans. Place in refrigerator and allow to set up for at least 1 hour.

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