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–+ servings

Mini Pecan Pies

Delightful bite-sized desserts that combine crunchy pecans with a gooey, sweet filling, perfect for any occasion.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition

Ingredients
  

Pecan Filling
  • 1 cup pecan halves Provides the signature nutty flavor and crunch.
  • 1 cup light brown sugar, packed Adds sweetness and a rich caramel flavor.
  • 1/2 cup corn syrup Helps bind the filling and gives it that gooey texture.
  • 1/4 cup unsalted butter, melted Adds richness and enhances the overall flavor.
  • 2 large eggs Help set the filling, giving it a custard-like consistency.
  • 1 teaspoon vanilla extract Adds a lovely aroma and depth of flavor.
  • 1/4 teaspoon salt Balances the sweetness and enhances the flavors.
  • 1 package (1 lb) refrigerated pie crusts (2 crusts) Provides a flaky base for your pies.

Equipment

  • mini muffin tin

Method
 

  1. Preheat your oven to 350°F. Roll out the refrigerated pie crusts on a lightly floured surface and cut out 24 circles using a 3-inch round cutter. Fit each circle into the cups of a mini muffin tin.
  2. In a mixing bowl, combine the packed light brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt. Whisk until smooth and well combined.
  3. Place a few pecan halves at the bottom of each pie crust. Pour the filling mixture over the pecans, filling each crust about 3/4 full.
  4. Bake for 20-25 minutes, or until the filling is set and the crust is golden brown. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 150kcalProtein: 2gSodium: 100mg

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