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Mini Pecan Pies

Bite-sized versions of the classic southern dessert that are rich, nutty, and perfectly portioned for parties or cozy treats. Simple to prepare and bake in just under half an hour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling
  • 1 cup pecans, chopped Use roughly the same size for even baking.
  • 1/2 cup light corn syrup
  • 1/2 cup brown sugar
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Crust
  • 1 package pre-made mini pie crusts

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt. Mix well.
  3. Stir in the chopped pecans.
Baking
  1. Arrange the mini pie crusts in a muffin tin.
  2. Fill each crust with the pecan mixture.
  3. Bake for 20-25 minutes or until the filling is set and the crust is golden.
  4. Allow to cool before serving.

Notes

Serve warm or at room temperature. Top with whipped cream or ice cream for extra indulgence. Store at room temperature for up to 2 days, refrigerated for up to 5 days, or freeze for up to 2 months. Don't overfill the crusts; leave space to prevent overflow.