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–+ servings
Mini Pecan Pies

Mini Pecan Pies That Will Melt in Your Mouth

These Mini Pecan Pies encapsulate classic pecan pie flavor, making them perfect for gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 10 minutes
Total Time 1 hour 8 minutes
Servings: 24 p pies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-purpose flour Can substitute with gluten-free flour for a GF option.
  • 1/2 cup Packed brown sugar Adds sweetness and warm flavor.
  • 1/2 cup Cold butter Use unsalted for precise salt control.
For the Filling
  • 2 large Large eggs Acts as a binding agent.
  • 1/2 cup Dark corn syrup Can use light corn syrup as an alternative.
  • 1/2 cup Granulated sugar Balances the richness of the pecans.
  • 1 teaspoon Vanilla extract Enhances the flavor.
  • 1/4 teaspoon Salt Compliments the sweetness.
  • 1 cup Chopped pecans Quintessential to mini pecan pies.

Equipment

  • Muffin tins
  • mixing bowls
  • Pastry cutter
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray muffin tins with non-stick cooking spray.
  2. In a bowl, combine flour and brown sugar, then cut in butter until the mixture resembles coarse crumbs. Press into muffin tins and bake for 8-10 minutes until golden.
  3. Whisk eggs, corn syrup, sugar, vanilla, and salt until smooth. Fold in chopped pecans.
  4. Spoon filling into pre-baked crusts and bake at 275°F (135°C) for 30 minutes until set.
  5. Cool in tins for 10 minutes, then remove and transfer to a wire rack.
  6. Serve warm or at room temperature.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 10mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 4 days. Can freeze for up to 3 months, thaw overnight in the fridge before serving.

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