Description
Bite-sized pecan pies that combine buttery, caramel flavors in a convenient mini format, perfect for gatherings or as a delightful dessert.
Ingredients
Scale
- 1 refrigerated pie crust or homemade crust
- 1/2 cup light corn syrup
- 1/2 cup packed brown sugar
- 1 large egg
- 1 egg yolk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup chopped pecans
Instructions
- Prepare 12 mini tart shells by cutting 2 1/2–3 inch rounds of pie crust and pressing them into a greased mini muffin tin.
- Whisk together the corn syrup, brown sugar, egg, egg yolk, melted butter, vanilla extract, and salt in a bowl.
- Fold in chopped pecans.
- Optionally, par-bake the shells at 375°F (190°C) for 5–6 minutes to prevent sogginess.
- Pour the filling into each shell, filling them about two-thirds full.
- Bake at 350°F (175°C) for 20–25 minutes until the centers are just set.
- Cool in the pan for 10 minutes before transferring to a rack to finish cooling.
Notes
Par-baking the shells prevents soggy bottoms. Toast pecans to enhance flavor before chopping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg