Easy Mini Pecan Pies
These easy mini pecan pies are packed full of flavor. This recipe can easily be made to make a full pie.
Servings: 6 Mini Pies
Calories: 755kcal
Ingredients
Pie Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoon sugar
- ½ cup butter cold, sliced
- 4-5 tablespoon water
Pecan Pie Filling
- ½ cup sugar
- ½ cup dark brown sugar
- ¾ cup dark corn syrup
- ¾ cup light corn syrup
- 4 eggs
- ¼ cup butter
- 1 ½ teaspoon vanilla
- 1 bag pecans 1 ½ cups to 2 cups
Instructions
Pie Crusts
- Combine flour, salt, and sugar in medium bowl.
- Cut in cold and sliced butter and blend until broken into bits.
- Add in water 1 tablespoon at a time until dough is workable.
- Divide dough into 6 balls and flatten out into discs. Cover and refrigerate while making pecan filling.
Pecan Pie Filling
- In a medium saucepan, combine sugars and syrups together over low heat until melted.
- Add in the vanilla.
- Add in butter and stir until melted.
- Once the mixture is foamy, add in eggs and stir until the eggs are broken up and mixed well.
Pecan Pies
- Take dough out of the refrigerator and roll out to fit mini pie tins.
- Layer pecans in bottom of pie crusts.
- Fill pie crusts with pie filling until ¾ of the way full.
- Top pecan pie filling with pecans if desired.
- Bake for about 25-35 minutes depending on oven.
- Pies should be set around the edges and slightly jiggly in the middle.
- Let pies cool for about an hour and a half to allow pie to set.
Nutrition
Serving: 1serving | Calories: 755kcal | Carbohydrates: 129g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 517mg | Potassium: 127mg | Fiber: 1g | Sugar: 105g | Vitamin A: 868IU | Vitamin C: 0.003mg | Calcium: 57mg | Iron: 2mg
