Pecan Sidecar Mini Pies

Published On August 15, 2012 | By Russell van Kraayenburg | Brandy, Dessert, Food

The pecan sidecar mini pies are the classic pecan pie with a lemon and brandy twist. The subtle addition of lemon and brandy make these small pies delicious and nuanced. I suggest chopping the pecans finer than you would for a normal-sized pecan pie.


While you can use any pie dough recipe of your choice – yes even store bought if you want this recipe to be super easy – I suggest making the recipe below. In the three years I’ve been fanatically baking, I’ve become quite confident in my pie crust recipe. It is adapted from a Bo Friberg recipe and is both wonderfully flaky and deliciously butter. This comes from the use of lard and butter respectively. If you don’t have lard or don’t want to use it you can substitute it with shortening (to create flakiness) or more butter (to create a more buttery, flavorful pie).

View the original post at Chasing Delicious.

Russell van Kraayenburg is Editor-in-Chief at The Boys Club and blogger at Chasing Delicious.

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About The Author

is a born and bred Texan who's always looking for a way to add a little BBQ to his cocktail. He is the Editor-in-Chief of The Boys Club and Founder and CEO of Rambunctious House Media, the food-obsessed company behind The Boys Club, Chasing Delicious, and Follow Russell on twitter @rvank.

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