Mini Pecan Pies
Yes, more pecans. But, it is pecan season after all. I made these as a little anniversary treat for Quinn. (We celebrated 6 lovely years of marriage on Saturday.) Of all the things that I have baked over the years, these are his favorite. This works out well for me because they’re really simple to make. The recipe comes from a book I’ve had for ages, Best of the Best from Mississippi.
Before I go any further, let me just say that I am none too proud to use ready-made pie crusts. This recipe is a dream with them. For a big pie, I would most likely make my own, but for these little bite-sized ones, you can bet I’m getting store-bought. However, feel free to make your own.
In the South, these little pies are known as tassies. Now what that means or where it comes from, I haven’t a clue. Quinn, not being from the South, was amused the first time I called them that. I think marrying a Southern girl has been quite an experience for him. But I digress.
During the holidays, I usually make a couple of regular size pecan pies (more about that closer to Thanksgiving), but I use a different recipe for the filling. Somehow the exact ingredients for these doesn’t translate as well into a larger pie. That works the other way around, too. Could be the filling to crust ratio.
These little pies are, I must say, amazingly good. They are so light and have just the right amount of sweetness. Plus, they just look so cute on a tray or bundled up for a gift.
For some pie crust guidance, read and see BoB’s Pie Crust Tutorial.
Mini Pecan Pies
Yield: 48 mini pies
Prep Time: 15 minutes
Cook Time: 15 minutes
- 3 large eggs, beaten
- 1/2 cup granulated sugar
- 1 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 tablespoon all-purpose flour
- 1 cup pecans, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- pastry for 2 9-inch pie crusts
- Preheat oven to 350°. Grease/line mini muffin pans.
- Roll out pie crust and cut to fit in mini muffin pans. Press into prepared pans.
- Mix together eggs, sugar, corn syrup, butter, and flour. Add pecans, vanilla, and salt.
- Pour into unbaked pie shells. Bake for about 15 minutes or until done. Let cool completely in pans.