Get the Recipe:
Mini Pecan Pies
Gooey mini pecan pies are perfect for the holidays and more. These bite-sized treats are made with an irresistible flaky crust and a sweet nutty filling!
Ingredients
- pastry for 2 9-inch pie crusts
- 3 large eggs, lightly beaten
- 1/2 cup (100 g) granulated sugar
- 1 cup (240 ml) light corn syrup
- 1/4 cup (56 g) unsalted butter, melted
- 1 tablespoon all-purpose flour
- 1 cup (120 g) chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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Instructions
- Preheat oven to 350°F (175°C). Grease 48 mini muffin cups
- Roll out the pie crust to about 1/8-inch thick. Use a 2 & 1/2-inch round cutter to cut the crust to fit in mini muffin pans.
- Mix together the eggs, sugar, corn syrup, butter, and flour. Add the pecans, vanilla, and salt.
- Fill each crust almost to the top. Bake for 15 to 20 minutes, or until the pies are browned and set. Let cool completely in the pans placed on wire racks.
Notes
- Recipe adapted from Best of the Best from Mississippi.
- To store: Store in the refrigerator up to 3 days in an airtight container. Let warm to room temperature before serving.
- To freeze: Freeze for up to 1 month in an airtight container or a double-lock freezer bag in a single layer.
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