Mini Pecan Pies Recipes
Sweet, nutty, and buttery, these mini pecan pies are a bite-sized twist on a classic dessert. With a gooey filling and a golden crust, they’re perfect for parties, holiday trays, or just when you crave a cozy treat in a compact package.
Equipment
- Oven
- Food processor
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Baking sheet
- Mini pie shells or tart pans
- Cooling rack
Ingredients
- 3 large eggs, beaten
- 18 ready-to-bake pie shells
- 1 tsp vanilla extract
- 1½ cups pecan halves
- 2 tbsp butter, melted
- cup light corn syrup
- ¼ tsp salt
- ½ cup dark corn syrup
- 1 cup white sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Add the pecans to a food processor and pulse a few times until they're coarsely chopped.
- In a mixing bowl, combine the sugar, eggs, light and dark corn syrups, melted butter, vanilla extract, and salt, stirring until smooth.
- Gently fold in the chopped pecans.
- Spoon about 1/4 cup of the pecan mixture into each mini pie shell, then arrange them on a baking sheet.
- Bake for 25 to 30 minutes, or until the tops are slightly browned.
- Serve warm or allow them to cool before storing in airtight containers.
Notes
- Toasting the pecans before pulsing can enhance their flavor and aroma.
- A splash of bourbon or maple syrup can add depth to the filling.
- Use a spoon with a spout or a small measuring cup for cleaner pouring into shells.