Mini Pecan Pies Recipe
These cute mini pecan pies, made with light and dark corn syrup, make a rich and tasty addition to your holiday dessert table.
Equipment
- Muffin tin or mini tart pans
- Rolling pin (if making homemade crust)
- Mixing bowls
- Whisk
- Spoon or ladle (for filling pies)
- Oven
- Cooling rack
Ingredients
- 1-2, pie crusts store-bought or homemade (for 12 mini pies)
- 1 ½, cups chopped pecans
- ½, cup brown sugar
- ¼, cup granulated sugar
- ¼, cup unsalted butter
- 2, large large eggs
- ½, cup corn syrup
- 1, teaspoon vanilla extract
- salt to taste
Instructions
Preparing the Crust:
- Use store-bought pie crusts for convenience, or make your own for a flakier texture. Roll out the dough and use a round cutter to create circles slightly larger than your muffin tin cavities. Press each circle into the tin, covering the sides evenly. Chill the crusts while making the filling.
Making the Filling:
- In a mixing bowl, whisk together the brown sugar, granulated sugar, melted butter, and corn syrup until smooth. Add the eggs one at a time, mixing well after each. Stir in vanilla extract, a pinch of salt, and chopped pecans. The mixture should be thick and glossy.
Assembling and Baking:
- Preheat the oven to 350°F (175°C). Remove the chilled crusts from the fridge. Spoon the pecan filling into each crust, leaving space at the top. Bake for 20-25 minutes until the filling is set and the crusts are golden brown. Let cool for 10 minutes in the tin, then transfer to a wire rack.