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9/4/11

Pecan Pie in Mason Jars!!

Pecan Pies Baked in half pint Mason Jars.
Today is BINGE day on the diet I started a week ago. I can tell you I haven't cheated a bit and decided I wanted one of my favorite pies for the big binge day. But, I do NOT want leftovers!! Since it is just the two of us I thought I would make little pies in Mason Jelly jars rather than a large pie we would not eat in just one day to tempt me with leftovers.

My Aunt June was the pecan pie lady, as I recall anyway, and I have adapted her recipe a bit. I use either of two pie crust recipes and they are both great, depending on how many pie crusts you want to make at a time. The first one is entered under "Cherry Pie" on 7/7/10 and makes 5 crusts. The second is under Pastry for Three Pie Crusts on 10/29/10.

This pecan pie filling will make a large 9" pie or about 8 of the jar pies. I froze a pint of the filling for later use and made 4 half pint jar pies.

1 1/2 C. chopped pecans
1/2 C. soft butter
4 large eggs and 1 yolk
1/2 C. sugar, granulated or I like to use granulated Maple Syrup
1 C. Lyle's Golden Syrup or dark Karo
1/2 C. light Karo
2 t. vanilla
pinch of salt
1 1/2 T. heavy cream

Preheat the oven to 350 degrees F. 

Line 1/2 pint large mouth Mason Jelly Jars with pie crusts and trim. Take special care to push the pie dough out into the corners of the bottom of the jars. 

Crack the eggs into a bowl and beat with the sugar, add the syrups and soft butter and vanilla. Beat with an electric mixer until creamy. Beat in the salt, cream, and pecans until combined. Spoon into the unbaked pie crust jars leaving 1/8" space at the top. Place a pecan half in the center of each jar of pie. Place the jars on a baking sheet and bake in the preheated oven for 45 minutes until done.

Serve topped with vanilla ice cream or sweetened whipped cream.

For giving as gifts or for special occasions or travel, cut a piece of clean cotton fabric in a circle.  Light weight cotton is ideal, just large enough to extend across the top and overlap it about 1 1/2" all the way around.  Place it evenly over the pie jar and screw a lid band over the fabric.  Another option would be to use a piece of plastic wrap instead of the decorative fabric, again securing with the lid band.

I will be making more of these with lots of different fillings for all kinds of occasions!!


4 comments:

P.j. said...

This is pure genius!

P.j. said...

How about covering the tops with mylar foil, like used in gift-wrapping? :-)

lily said...

Well, thanks!!! Not sure about the genius part, more like necessity is the Mother of invention, as I couldn't find what I was looking for.

This would also work for pot pies, cobblers, or mac and cheese. Just about anything you want to do.

Yes, the mylar should work. You just want to be able to screw the lids band around it or you could secure it with a ribbon. :-)

P.j. said...

I still say "genius" best describes your idea. So cute, but I'm sure they're even better to eat!