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Mixed Nut Pielettes

These mini pies are sized perfectly for a dinner-party dessert.

by Heidi StrawnSeptember 25, 2013

Mixed Nut Pielettes - Photo by Rachael Brugger (HobbyFarms.com)
Photo by Rachael Brugger

This recipe uses sorghum instead of corn syrup. It’s lighter and distinctly flavored; however, corn syrup can pinch hit. I like this rich combination in small, individual portions.

Yield: 15 to 20 pielettes


  • 1/3 cup brown sugar
  • 3 eggs
  • 4 T. unsalted butter, melted
  • 1 T. cornstarch
  • 3/4 cup sorghum
  • 1½ cups chopped mixed nuts (such as pecans, pistachios, almonds, walnuts or hazelnuts)
  • 2 to 3 pie crusts

Combine all ingredients, minus crust.

Heat oven to 400 degrees F. Roll out dough to about 1/4-inch thick. Carefully cut 31/2- to 4-inch circles, and gently push into paper-lined muffin tin. Fill each cup to about 1/2 inch from top edge of crust.

Bake for 10 minutes, then lower heat to 350 degrees F and bake for 20 additional minutes or until firm. Garnish with chopped nuts.

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