Description
These Mini Pecan Pies are a delightful twist on the classic pecan pie, featuring individual-sized portions perfect for parties or a sweet treat. Made with a buttery mini pie crust filled with a rich, gooey pecan mixture, they bake to golden perfection in just 25 minutes.
Ingredients
Scale
Pie Crust
- 1 package mini pie crusts (12 count)
Filling
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and arrange the mini pie crusts on a baking sheet, ready for filling.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until the mixture is smooth and fully combined.
- Add Pecans: Stir the chopped pecans into the filling mixture, ensuring they are evenly distributed throughout.
- Fill Pie Crusts: Carefully pour the pecan filling into each mini pie crust, filling them almost to the top without overflowing.
- Bake: Place the baking sheet in the oven and bake for 20-25 minutes, or until the filling is set, slightly puffed, and has turned a beautiful golden brown color.
- Cool: Remove the pies from the oven and allow them to cool completely on a wire rack before serving to let the filling firm up.
Notes
- Ensure the pie crusts are thawed if they were frozen before filling for best results.
- You can substitute corn syrup with maple syrup or honey for a different flavor profile.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
- Store leftover mini pecan pies in an airtight container at room temperature for up to 3 days.
