Description
A delicious mini pecan pie recipe that is perfect for events and gatherings.
Ingredients
Scale
- 1 1/4 cups white sugar
- 3 tablespoons brown sugar
- 1/2 cup cane sugar syrup
- 1/3 cup butter
- 3 whole eggs
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/4 cups pecan halves
- 1 pie crust (Prep pie crust according to directions, cut it to size for the pans of your choice.)
Instructions
- Preheat oven to 350°.
- In a medium bowl, combine the sugar, cane sugar syrup, and butter.
- Add eggs and beat until frothy. Stir in salt, and vanilla extract.
- Cut rounds from the pie crust and fit them into the mini pie pans. Do not crimp the dough over the edges if you want to fit the lids on the pan for storage.
- Place the prepped pie pans on a baking tray for easy movement in and out of the oven and to prevent overflow onto the oven floor!
- Divide pecan halves evenly into the bottom of mini pie shells. Add the mixture on top.
- Bake pies for 22-25 minutes. Check often to avoid burning the crust or the pecans.
- Pie should not be too wiggly (yes that’s a technical term) when you remove it from the oven. If it is, put it back in until it sets.
- Remove from oven and allow to cool for about 15-20 minutes before serving.
Notes
- Check the mini pies regularly while baking to ensure they do not burn.
- Let the pies cool before serving to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 20g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg