Description
These delightful mini pecan pies offer the perfect harmony of buttery, flaky pastry and a rich, nutty, caramelized filling. By using high-quality store-bought pie dough and a muffin tin, you can skip the stress of traditional baking while achieving the warm, nostalgic flavors of a classic Southern dessert. They are perfectly pre-portioned, making them an ideal treat for festive holiday gatherings, tea time, or simple moments of indulgence. Enjoy the crunch of toasted pecans in every bite of these charming, bite-sized treasures.
Ingredients
2 packages refrigerated pie crusts
1 1/2 cups chopped pecans
1 cup light corn syrup
1 cup packed light brown sugar
3 large eggs, lightly beaten
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
Roll out the pie dough on a lightly floured surface and cut into 3-4 inch circles using a round cookie cutter.
Press each circle gently into the bottom and sides of the muffin tin cups.
In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth.
Stir in the chopped pecans until they are evenly coated in the mixture.
Spoon the pecan filling into each pastry-lined cup, filling them about three-quarters full.
Bake for 20-25 minutes, or until the crust is golden brown and the filling is set.
Allow the mini pies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover pies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can reheat them in a low-temperature oven for a few minutes to regain the flakiness of the crust. Ensure the butter is completely melted but slightly cooled before adding the eggs to prevent scrambling.
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg