Description
Irresistible mini pecan pies with a flaky crust and a rich, nutty filling—perfect for dessert tables, gatherings, or cozy evenings.
Ingredients
Scale
- 1 pie crust (store-bought single 9-inch crust or homemade equivalent)
- 1 cup chopped pecans (about 100 g)
- 2 large eggs
- 3/4 cup packed brown sugar (about 12 tablespoons)
- 1/4 cup light corn syrup (60 ml)
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out the pie crust and cut it into small circles to fit a mini muffin tin (about 2.5–3 inch rounds).
- Press the pie crust circles into the mini muffin tin cups, trimming any excess for neat edges.
- In a bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt until combined and smooth.
- Stir in the chopped pecans so they’re evenly distributed through the filling.
- Pour the pecan mixture into each mini crust, filling them about 3/4 full.
- Bake for 20–25 minutes or until the filling is set and the tops are glossy.
- Let them cool completely before removing from the tin—about 30 minutes. Serve warm or at room temperature.
Notes
For variations, try using maple syrup instead of corn syrup or adding chocolate chips to the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 210
- Sugar: 18g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 50mg