Description
Delight in these bite-sized Mini Pecan Pies, perfect for parties or a sweet snack. With a rich, gooey filling made from brown sugar, corn syrup, butter, and vanilla, combined with crunchy pecans in crisp mini pie crusts, these treats bake to golden perfection in just under 30 minutes.
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) and arrange the mini pie crusts evenly on a baking sheet for easy handling and baking.
- Mix Filling: In a medium mixing bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until the mixture is smooth and well combined, ensuring a cohesive filling.
- Add Pecans: Stir in the chopped pecans gently until they are evenly distributed throughout the filling for that signature nutty texture.
- Fill Crusts: Carefully pour the pecan mixture into each mini pie crust, filling them almost to the top to avoid overflow during baking.
- Bake: Place the filled crusts in the preheated oven and bake for 20-25 minutes, or until the filling is set and the tops turn a lovely golden brown, signaling they are done.
- Cool: Remove the pies from the oven and allow them to cool completely on the baking sheet before serving to let the filling firm up and enhance flavor.
Notes
- Use high-quality pecans for the best flavor and crunch.
- Ensure the pie crusts are thawed if frozen before filling.
- Allow pies to cool completely for neat slicing and to prevent the filling from being too runny.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For a dairy-free version, substitute melted butter with coconut oil.
