Description
These Mini Pecan Pies are a two-bite version of the classic Southern dessert, filled with a gooey brown sugar and pecan filling inside a flaky crust. Perfect for holidays, parties, or gifting, these pies are easy to make and even easier to love.
Ingredients
1 package pie crust (store-bought or homemade)
1 cup brown sugar
3/4 cup corn syrup
1 large egg
1 teaspoon vanilla extract
2 tablespoons salted butter, melted
1 cup pecans, roughly chopped
1 pinch salt
12 pecan halves (for topping)
Instructions
1. Roll out pie crust and cut 3.5-inch circles; place into mini muffin tin.
2. Chill the dough-lined tin while preparing the filling.
3. In a bowl, whisk together brown sugar, corn syrup, egg, vanilla extract, melted butter, and salt until smooth.
4. Stir in chopped pecans.
5. Spoon filling into crusts, about 3/4 full. Top each with a pecan half.
6. Bake at 350°F (175°C) for 20–25 minutes, until filling is set and crust is golden.
7. Cool 10 minutes in tin, then transfer to a wire rack.
Notes
Chill the pie crusts before filling to help them hold shape while baking.
For a stronger flavor, toast the pecans lightly before mixing.
Don’t overfill—these pies puff slightly while baking.
Nutrition
- Serving Size: 1 mini pie
- Calories: 218
- Sugar: 17g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 26mg
Keywords: mini pecan pies, bite-sized desserts, holiday pies