Mini Pecan Pies Recipe
These Mini Pecan Pies are perfect bite-size treats for any occasion. With a buttery crust and a sweet, nutty filling, they are sure to be a hit at your next gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Crust:
- 1 package refrigerated pie crusts (2 crusts)
Filling:
- 1 cup chopped pecans
- 2/3 cup light corn syrup
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with nonstick spray.
- Prepare the crusts: Roll out the pie crusts and cut out 12 circles. Press the circles into the muffin tin cups to form mini crusts.
- Make the filling: Whisk together corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt. Stir in chopped pecans.
- Fill the crusts: Spoon the filling into each crust-lined muffin cup. Bake for 25–30 minutes until set.
- Cool and serve: Let the mini pies cool in the pan before removing. Cool completely on a wire rack before serving.
Notes
- For extra texture, top with whole pecans before baking.
- These mini pies freeze well for up to 2 months—thaw at room temperature before serving.
Nutrition
- Serving Size: 1 mini pie
- Calories: 260
- Sugar: 19g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://easy-tapas-recipes.com/mini-pecan-pies-recipe-2/
