Description
Bake these delightful Mini Pecan Pies for a sweet, festive treat. We focus on a simple crust technique and the perfect gooey caramel ratio so you can share homemade joy easily.
Ingredients
Scale
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 box (14.1 ounces) refrigerated pie crusts (makes about 12 mini pies)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
- Unroll the pie crusts. Use a 3.5-inch round cookie cutter or glass to cut out 12 circles from the dough.
- Gently press each dough circle into the cups of the prepared muffin tin, forming small shells.
- In a medium bowl, whisk together the corn syrup, brown sugar, melted butter, egg, vanilla extract, and salt until well combined. This is your caramel base.
- Stir in the chopped pecans until they are evenly distributed throughout the filling mixture.
- Spoon the pecan filling evenly into each pie crust shell. Do not overfill.
- Bake for 18 to 20 minutes, or until the crusts are golden brown and the filling is set but still slightly jiggly in the center.
- Let the mini pies cool completely in the muffin tin on a wire rack before carefully removing them. Serving them warm is nice, but cooling sets them best.
Notes
- For a crispier crust, you can lightly blind-bake the shells for 5 minutes before adding the filling.
- If you prefer a deeper caramel flavor, use dark brown sugar instead of light.
- These freeze well! Place cooled pies in an airtight container for up to one month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: Approx. 250
- Sugar: Approx. 25g
- Sodium: Approx. 150mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Varies
- Trans Fat: Trace
- Carbohydrates: Approx. 28g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 30mg