Description
A recipe for small, sweet pecan pies.
Ingredients
Scale
- 1 package (14.1 ounces) refrigerated pie crusts
- 1 cup light corn syrup
- 3 large eggs, lightly beaten
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
- Unroll the pie crusts. Use a 3-inch round cutter to cut out 12 circles from the dough. Gently press each circle into the bottom and up the sides of the muffin cups.
- In a medium bowl, whisk together the corn syrup, eggs, sugar, melted butter, vanilla extract, and salt until well combined.
- Stir in the chopped pecans.
- Divide the filling evenly among the 12 pie crusts in the muffin tin.
- Bake for 20 to 25 minutes, or until the crusts are golden brown and the filling is set.
- Let the mini pies cool completely in the muffin tin on a wire rack before removing them.
Notes
- You can use dark corn syrup for a deeper color and flavor.
- For easier removal, chill the cooled pies for 30 minutes before taking them out of the tin.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 300
- Sugar: 30
- Sodium: 150
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 50
Keywords: mini pecan pies, pecan pie, small pies, sweet dessert, holiday baking