Description
These Mini Pecan Pies are perfect bite-sized desserts featuring a flaky crust filled with a rich, sweet pecan filling. Ideal for holiday gatherings or anytime you crave a classic American pecan pie in a convenient mini form.
Ingredients
Scale
Pie Crust
- 1 package refrigerated pie crusts (2 crusts)
Filling
- 1 cup chopped pecans
- 2/3 cup light corn syrup
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Garnish (optional)
- Whole pecan halves
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Roll out the pie crusts and use a 3-inch round cutter to cut out circles. Press each circle gently into the cups of a mini muffin pan to create small pie shells.
- Make the filling: In a mixing bowl, whisk together the light corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and well combined. Stir in the chopped pecans thoroughly.
- Fill the pies: Spoon the pecan filling evenly into each mini crust, filling about three-quarters full. If desired, top each mini pie with a whole pecan half for garnish.
- Bake: Place the mini muffin pan in the preheated oven and bake for 20 to 25 minutes, or until the filling is set and the crust is golden brown.
- Cool and remove: Allow the pies to cool in the pan for 10 to 15 minutes to set further, then carefully remove each mini pie from the muffin tin. Transfer to a wire rack and cool completely before serving.
Notes
- For easier removal of mini pies, lightly grease the muffin pan or use mini paper liners.
- These mini pecan pies freeze well; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 mini pie
- Calories: 170
- Sugar: 13g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
