Mini Pecan Pies
These mini pecan pies are perfect for individual servings, featuring a buttery crust filled with a rich, gooey pecan filling that is sweet and nutty.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 12 mini pies 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 package refrigerated pie crusts (2 crusts)
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/3 cup butter, melted
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- Unroll pie crusts and cut into 12 circles using a 3-inch round cutter.
- Press each circle into a mini muffin tin cup.
- In a large bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth.
- Stir in chopped pecans.
- Spoon filling evenly into each crust-lined cup, filling almost to the top.
- Bake for 25 to 30 minutes or until filling is set and crust is golden brown.
- Cool in pan on a wire rack for 10 minutes before removing.
- Serve warm or at room temperature.
Notes
For best results, use fresh pecans and avoid overfilling the crusts to prevent spills. These mini pies can be made a day ahead and stored in an airtight container.
Nutrition
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Find it online: https://www.rapidrecipes.blog/mini-pecan-pies/