Mini Pecan Pies
Give these mini pecan pies a try for the perfect bite-sized treat. You'll enjoy a crisp crust and sweet, nutty filling in every bite.
Servings (Adjustable):
Calories: 783kcal
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Ingredients
- 1 refrigerated pie crust
- ½ cup pecan halves
- 1 large egg
- 3 tablespoons light corn syrup
- ½ teaspoon vanilla
- 1 tablespoon butter melted
- Pinch of salt
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 350°F, and grease two mini pie pans well.
- Roll the refrigerated pie crust out on a flat surface, and use cookie cutters or a large round cup or bowl to cut out circles larger than the mini pie pans.
- Place the crust down into the mini pie pans.
- Fill each pie pan with the pecans.
- Whisk together the egg, corn syrup, vanilla, melted butter, salt and brown sugar in a mixing bowl.
- Pour the mixture over the pecans in the pie pans.
- Bake for 40 to 50 minutes, or until browned and cooked through.
Notes
Use a cookie cutter, glass cup or bowl to cut circles that are slightly larger than the pie pans. This will make it so the pie crusts are evenly fitted in the pans.
Don’t overfill the pie crust. Fill the pie crusts until the mixture is just overtop the pecans.
Check for doneness. Pies are done when the edges are browned and the filling in the center has set. You can take a knife and slice in the middle of the pie to check to see if done.
Before removing from the pan, let the pies cool on a cooling rack before slicing.
Nutrition
Calories: 783kcal | Carbohydrates: 82g | Protein: 10g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 448mg | Potassium: 234mg | Fiber: 5g | Sugar: 38g | Vitamin A: 308IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 3mg
