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Description
These adorable mini pecan pies are bite-sized delights perfect for any occasion. Featuring a flaky crust and a rich, sweet pecan filling, they’re easy to make and always a crowd-pleaser.
Ingredients
Scale
- 1 package refrigerated pie crusts (2 crusts)
- 2 large eggs
- 3/4 cup light corn syrup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans
- Optional: Pecan halves for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin.
- Unroll the pie crusts. Using a round cookie cutter (about 2.5-3 inches in diameter), cut out circles from the dough.
- Gently press the dough circles into the prepared mini muffin tin cups, creating small pie shells.
- In a medium bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.
- Stir in the chopped pecans.
- Spoon the pecan filling evenly into the mini pie shells, filling each about two-thirds full.
- If desired, place a pecan half on top of each pie before baking.
- Bake for 18-22 minutes, or until the filling is set and the crust is golden brown.
- Let the mini pies cool in the muffin tin for 5-10 minutes before carefully removing them to a wire rack to cool completely.
Notes
- For a hint of maple flavor, substitute 1/4 cup of the corn syrup with maple syrup.
- Ensure the filling doesn’t overfill the crusts to prevent spillage during baking.
- These mini pies are best enjoyed at room temperature or slightly warmed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg