Description
These mini pecan pies are buttery, nutty bites of classic Southern pie in a convenient small size, featuring a crispy crust and gooey, caramel-like filling studded with pecans.
Ingredients
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/3 cup (76 g) melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- Pie dough for mini muffin tin (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (177°C).
- Line a greased 24-cup mini muffin tin with rounds of dough.
- In a saucepan, combine the corn syrup, brown sugar, melted butter, eggs, and vanilla. Cook on low heat until well mixed.
- Stir in the chopped pecans.
- Fill each pie shell about 3/4 full with the filling.
- Bake for 18-22 minutes, or until the center jiggles slightly but isn’t liquid.
- Let cool for 30-45 minutes before removing from the tin.
Notes
Chill the dough for 30-45 minutes before use to ensure a flakier crust. Use a thin spatula to remove the pies to avoid breaking the crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern