Mini pecan pies recipe
Delight your guests with these adorable and delicious mini pecan pies. Perfectly portioned and bursting with sweet, nutty flavor, they are sure to be a hit at any gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the pie crust
- 1 package of store-bought refrigerated pie crust (usually contains 2 crusts)
For the filling
- 1 & 1/4 cup chopped pecans
- 2/3 cup light corn syrup
- 1/3 cup light brown sugar
- 2 large eggs, lightly beaten
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
Instructions
- Preheat the oven and prepare the muffin tin: Preheat your oven to 350°F. Spray nonstick spray in each cavity of your muffin tin and optionally add a strip of parchment paper for easy removal.
- Prepare the pie crust: Roll out the pie crust on a floured surface. Cut out 24 mini crusts using a 3-inch cookie cutter.
- Fill the crusts: Press the crusts into the muffin tin cavities. Make the pecan pie filling by mixing pecans, corn syrup, sugar, eggs, melted butter, vanilla, cinnamon, and salt in a bowl.
- Bake: Spoon the filling into each crust and bake for 20 minutes.
- Cool and serve: Allow the pies to cool in the tin before transferring to a wire rack. Serve as is or with whipped cream or ice cream.
Nutrition
- Serving Size: 1 mini pie
- Calories: 161
- Sugar: 10g
- Sodium: 111mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0.001g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 14mg
Find it online: https://cookingwithsarah.com/mini-pecan-pies-recipe/
