Description
These Mini Pecan Pies are bite-sized versions of the classic Southern dessert, featuring a rich, gooey pecan filling baked inside crisp mini pie crusts. Perfect for parties or holiday treats, they combine the crunch of toasted pecans with a sweet, buttery filling that’s easy to prepare and sure to impress.
Ingredients
Scale
Pie Crust
- 1 package mini pie crusts (12 count)
Filling
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Arrange the mini pie crusts on a baking sheet to prepare for filling.
- Mix Filling: In a mixing bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until the mixture is smooth and uniform.
- Add Pecans: Fold in the chopped pecans to the filling mixture, ensuring they are well distributed throughout.
- Fill Crusts: Spoon the pecan filling into each mini pie crust, filling them almost to the top without overflowing.
- Bake: Bake the pies for 20-25 minutes or until the filling is set and has a golden-brown color on top.
- Cool: Remove the pies from the oven and allow them to cool completely on the baking sheet before serving.
Notes
- For a richer flavor, toast pecans lightly before adding to filling.
- Mini pie crusts can often be found in the refrigerated or frozen section of grocery stores.
- Ensure not to overfill the crusts to prevent spilling during baking.
- Allow pies to cool completely for the filling to fully set, making them easier to handle.
- Store leftovers in an airtight container at room temperature for up to 3 days.
