Description
Mini Pecan Pies are delicious bite-sized desserts featuring a buttery shortbread crust filled with a rich pecan pie filling.
Ingredients
Scale
- Buttery Shortbread Crust
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup cold unsalted butter
- Pecan Pie Filling
- 5 large eggs
- 1 cup dark corn syrup
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat oven to 350°F and lightly spray two 12-cup muffin tins with non-stick cooking spray.
- In a medium mixing bowl, combine flour and brown sugar. Using a pastry cutter, cut in cold butter until mixture resembles coarse crumbs. Press evenly into the prepared muffin tins and bake for 8 to 10 minutes. Remove from oven.
- While the crust bakes, whisk together eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until smooth.
- Stir chopped pecans into the egg mixture and spoon the filling evenly over the baked crusts.
- Reduce oven temperature to 275°F and bake for 30 minutes or until the filling is set.
- Remove pies from oven and allow them to cool on a wire rack before removing from muffin tins.
Notes
- Ensure that the butter is cold for a flaky crust.
- You can use a mix of pecans and other nuts if desired.
- Store leftover pies in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg