Mason Jar Desserts

Dessert, Quick & Easy | October 11, 2014 | By

 

Pecan Pie Jar A couple of weeks ago I catered a fun party in cottage country for a 50th birthday. When planning the menu of upscale pub food I went in search of fun pick up desserts. I came up with the Mason Jar! For that event I did Pecan Pie, Apple Crisp and Strawberry Cheesecake jars. They were a HUGE hit and in fact as guests were leaving many swiped a few extra jars to take home!

ppj I’m not sure why but with the size of these, people (and me) feel better about eating multiples all at once! Maybe it’s the same as my theory of calories don’t count if you eat off someone else’s plate lol

I’ve attached a couple of recipe’s that work for Thanksgiving but as Christmas and birthday’s roll in I can see myself making a variety of flavours…ANYTHING GOES! ppj bowl Pumpkin Pie Jar 4

Chocolate Pecan Pie in Mason Jars
Serves 12
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4oz jars Pie Crust Ingredients
  1. •2 1/2 cups all-purpose flour, plus extra for rolling
  2. •1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  3. •1 teaspoon salt
  4. •1 teaspoon sugar
  5. •6 to 8 Tablespoon ice water
  6. Pecan Pie Filling
  7. •1 cup White Sugar
  8. •3 Tablespoons Brown Sugar
  9. •1/2 teaspoon Salt
  10. •1 cup Corn Syrup
  11. •3/4 teaspoons Vanilla
  12. •1/3 cup Melted Butter (salted)
  13. •3 whole Eggs, Beaten
  14. •1 1/2 cup chopped pecans
  15. ½ cup chocolate chips (more depending on taste)
Instructions
  1. Pie Crust Directions
  2. Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
  3. Sprinkle the mixture with about 1/4 cup of ice water and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
  4. Be careful with the amount of water you add, too much and the crust won’t be flaky.
  5. Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound and flatten with your hand.
  6. Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough.
  7. At this point you will see butter pieces throughout the dough. This is a good thing; it will make the crust flaky and light.
  8. Sprinkle each disk with a little flour, wrap each one in plastic wrap, and freeze for 2 hours.
  9. Just before using, take ball of crust out and let it soften slightly before use. My little trick is to save the time and often aggravation of rolling out the dough and instead use a cheese grater (the largest grate side) and grate the dough. You can take that cheese like shreds and place them in any size container and press down to form crust. East peasy!!
  10. Pecan Pie Directions
  11. Mix all ingredients together in large glass measuring cup.
Mason jar assembly
  1. Spray all jars with cooking spray (Pam). Fill dough shreds 1/2 of the way up the jar and press down to fill the bottom and 1/3 of the way up the sides. Fill the bottom with a good layer of pecans and then pour filling to just below the lip. Sprinkle with chocolate chips. Bake at 350 degrees for 40 min. Let cool and then cover with lids. Can be frozen up to 1 month or refrigerated up to 4 days
Nancy's Cravings http://nancyscravings.com/
Mason Jar Pumpkin Mousse with Honey Crumb Crust
Serves 12
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Ingredients
  1. 12- 4 oz mason jars
  2. 1 8oz pkg cream cheese
  3. I cup canned pumpkin puree
  4. 1/2 cup sugar
  5. 1 tablespoon vanilla or Kahlua
  6. ½ teaspoons pumpkin spice
  7. 1 tub Dessert topping (cool whip)
  8. 1 1/2 cups honey graham crackers
  9. 6 tablespoons butter
  10. ½ teaspoon cinnamon
Instructions
  1. Mix graham crumbs with melted butter and mix until blended and moist.
  2. Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
  3. Spoon 1heaping tablespoon of crumb mixture into each jar and press slightly. Spoon cream cheese mixture into crust until it reaches ¾ up the jar. Place a dollop of dessert topping in the center and cover with lid.
  4. REFRIGERATE 3 hours or overnight. Can be frozen and eaten at a later point.
Nancy's Cravings http://nancyscravings.com/

Comments

  1. Leave a Reply

    Thalia @ butter and brioche
    October 14, 2014

    Can’t decide whether I like the pecan pie or the mousse best?! Definitely need to recreate both recipes – I love the idea of a mason jar dessert!

    • Leave a Reply

      Nancy Crocker
      October 14, 2014

      Hi Thalia

      Thank you so much for the comment! I have to say they are both amazing but in different ways! I love them because they’re both so simple! I read your bio…so cool, law school and domestic diva! It’s everything I want for my girls!! My oldest dreams of law school! 🙂 Your site and recipes are beautiful!!! I look forward to watching all your future blogs!

  2. Leave a Reply

    Alaine
    October 14, 2014

    These are adorable! Thanks for sharing! I will have to bookmark these for the holidays.

    • Leave a Reply

      Nancy Crocker
      October 14, 2014

      I just served them along with Apple Crisp Jars as well! They were a huge hit! Kids loved them too. Just watch because people tend to want to leave with the extras. 🙂

  3. Leave a Reply

    Deanna Boone
    December 4, 2014

    Hi Nancy, do u have the recipe for the strawberry cheesecake mason jar

    • Leave a Reply

      Nancy Crocker
      December 5, 2014

      Hi Deanna, the recipe for the cheesecake is after the pecan pie jar recipe. Enjoy! 🙂

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