Description
Mini Pecan Pies are individual-sized versions of the classic Southern dessert, featuring a buttery crust filled with gooey, caramelized pecan filling. Perfect for holidays, parties, or anytime you want a handheld sweet treat.
Ingredients
- 1 pie crust (homemade or store-bought)
- 3/4 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup light corn syrup
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin well.
- Roll out pie crust and cut into 2.5–3 inch circles. Press each circle into the mini muffin cups to form a crust base.
- In a bowl, whisk together brown sugar, corn syrup, egg, melted butter, vanilla, and salt until smooth.
- Divide chopped pecans evenly among the crusts.
- Pour filling mixture over pecans, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until filling is set and crust is golden.
- Let cool in pan for 10 minutes, then gently remove and cool completely on a wire rack.
Notes
- Add mini chocolate chips or a splash of bourbon for a flavor twist.
- Use maple syrup instead of corn syrup for a deeper sweetness.
- Toasting pecans enhances flavor but is optional.
- Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
- Freeze up to 2 months—thaw overnight in the fridge and reheat if desired.
Nutrition
- Serving Size: 1 mini pie
- Calories: 140
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg