Description
Delight in these charming Mini Pecan Pies, perfect bite-sized treats that combine a buttery crust with a rich, sweet pecan filling. Easy to make and ideal for gatherings or holiday celebrations, these pies offer a classic southern dessert flavor in a convenient mini format.
Ingredients
Scale
Pie Crust
- 1 package mini pie crusts (12 count)
Filling
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Arrange the mini pie crusts on a baking sheet to prepare for filling.
- Mix Filling Ingredients: In a mixing bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until the mixture is smooth and fully combined.
- Add Pecans: Stir the chopped pecans into the filling mixture thoroughly to ensure an even distribution.
- Fill Pie Crusts: Carefully pour the pecan filling into each mini pie crust, filling them almost to the top but not overflowing.
- Bake: Place the baking sheet with the filled pie crusts in the preheated oven and bake for 20-25 minutes, or until the filling is set and has turned a golden brown color.
- Cool: Remove the pies from the oven and let them cool completely before serving to allow the filling to firm up for the perfect texture.
Notes
- Ensure the pies cool fully before serving for best texture and flavor.
- Use a toothpick to test doneness; it should come out mostly clean when inserted in the filling.
- Mini pie crusts can be found pre-made in most grocery stores’ baking sections.
- For a deeper flavor, consider toasting the pecans lightly before mixing them in.
- Store leftover mini pies covered at room temperature for up to 3 days or refrigerate for up to a week.
