Description
Mini pecan pies are bite-sized versions of the classic Southern dessert perfect for holidays, potlucks, or everyday indulgence.
Ingredients
1 pie crust dough (store-bought or homemade)
2/3 cup chopped pecans
1/2 cup light brown sugar
1/2 cup light corn syrup
2 large eggs
2 tbsp unsalted butter, melted
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
Roll out pie dough and cut into 3-inch circles. Press into muffin cups.
In a bowl, whisk together eggs, corn syrup, and brown sugar until smooth.
Stir in melted butter, vanilla, and salt. Fold in chopped pecans.
Spoon filling into each crust—about ¾ full.
Bake for 25–30 minutes until tops are golden and slightly puffed.
Cool in tin for 10 minutes, then transfer to wire rack.
Notes
Chill the dough circles in the muffin pan for 10 minutes before baking to prevent shrinkage.
Top with a pecan half for visual appeal.
Store at room temp for 2 days or freeze up to 2 months.
- Prep Time: 15min
- Cook Time: 30min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 190
- Sugar: 14g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg