A few months back, I taped a little segment making pecan pie pops in the Spoon kitchen and tonight the Food(ography) episode on pie is airing at 9pm on The Cooking Channel. I’m excited to see what is included from the day of taping the show (and hoping any stuttering was left on the cutting room floor!), and to see the what other pies are featured.
These pie pops may seem a bit tedious to put together, but once you get on a roll you can go into what I like to call’robot mode’ to bust out a batch. Pecan pie is still just as tasty a couple of days later so making them ahead of time works out perfectly. Follow the steps below to churn out these fun and tasty treats.
Pecan Pie Pop Recipe
1# caster sugar
2 cups dark corn syrup
2 teaspoons vanilla extract
1 teaspoon salt
5 oz. browned butter
1 # chopped pecans
1.5 # preferred pie dough (a firm dough, such as a sablee, is recommended)
Mini foil baking cups
Cookie Sticks, 8 inch
Preparing pecan pie pop shells:
- Preheat oven to 325° degrees.
- Using a hole punch, cut out one hole in each mini foil baking cup, halfway down.
- Roll out preferred pie dough and chill in the refrigerator at least 20 minutes.
- Cut out circles using a round cookie cutter and fit into hole punched mini foil baking cups. Chill these mini pie shells in the refrigerator for at least 15 minutes.
- Trim any excess dough from rim of foil baking cup. Gently insert cookie stick through punched hole and fill pie shell with chopped pecans.
- Chill prepared pie pop shells in the freezer for 15 minutes.
- Bake pie pop shells straight from the freezer for 10 minutes, turning halfway through. This par-bakes the pie shell while also toasting the pecans.
Preparing pecan pie pop filling:
- Whisk eggs in electric mixer.
- While the eggs are whisking prepare the brown butter. In a small saucepan bring the butter past a boil until you see the protein solids (originally looking like white bits on the top, they will drop to the bottom of the pan) begin to brown. Remove from stove and let finish browning in the pan while it cools. Don’t worry if the butter gets dark, as long as it smells good (and not burnt) it will taste good!
- Add the sugar, corn syrup, and vanilla to the eggs in your mixer. Use a spatula to scrape your bowl periodically to ensure the ingredients on the bottom and sides of your mixing bowl are incorporated.
- Add the browned butter slowly until incorporated into the egg mixture.
- To each prepared pie pop shell add a tablespoon of filling.
- Bake at 325° for 17-20 minutes, turning halfway through. The filling should look set and no longer bubbling when completely baked.
- Remove from oven and allow to cool completely.
This recipe should yield about 24 pops. To add some extra layers of flavor, add 2 Tablespoons of Irish Whiskey or Dutch Processed Cocoa to the filling.