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4.60
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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.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Resting Time
1
hour
hr
30
minutes
mins
Total Time
2
hours
hrs
10
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
dessert, easy, mini pies, pecans
Servings:
6
Mini Pies
Calories:
755
kcal
Author:
Dana
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:
1
serving
|
Calories:
755
kcal
|
Carbohydrates:
129
g
|
Protein:
7
g
|
Fat:
26
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
170
mg
|
Sodium:
517
mg
|
Potassium:
127
mg
|
Fiber:
1
g
|
Sugar:
105
g
|
Vitamin A:
868
IU
|
Vitamin C:
0.003
mg
|
Calcium:
57
mg
|
Iron:
2
mg