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Mini Pecan Pies

Mini Pecan Pies: Irresistible Southern Treats in Every Bite

Mini Pecan Pies are delightful bite-sized treats combining traditional pecan pie flavors into charming morsels, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 mini pies
Course: Desserts
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Lightly spooned into measuring cup to avoid density
  • 1/4 cup Brown Sugar Packed for maximum sweetness
  • 1/2 cup Cold Butter Chilled until ready to mix
For the Filling
  • 5 large Eggs Essential for custard-like consistency
  • 1 cup Dark Corn Syrup Can substitute with light corn syrup for milder taste
  • 1/2 cup Granulated Sugar Balances the sweetness
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt Just a pinch makes a difference
  • 2 cups Chopped Pecans Star ingredient for nutty goodness

Equipment

  • Muffin tin
  • Mixing Bowl
  • pastry cutter
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and spray muffin tins with non-stick spray.
  2. In a mixing bowl, combine flour and brown sugar, then cut in cold butter until coarse crumbs form.
  3. Press the crust mixture into muffin cups and bake for 8 to 10 minutes until golden.
  4. Whisk together eggs, dark corn syrup, granulated sugar, vanilla extract, and salt in a large bowl.
  5. Stir in chopped pecans evenly into the filling mixture.
  6. Cool the crusts briefly, then fill with the pecan mixture just below the top.
  7. Reduce oven to 275°F (135°C) and bake for an additional 30 minutes.
  8. Cool in the tins on a wire rack for 10 to 15 minutes before serving.

Nutrition

Serving: 1mini pieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 70mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Chill your butter to achieve a flaky crust, and monitor the fill level to avoid overfilling the pies. Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.

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