Description
Delightful bite-sized pecan pies featuring a rich filling and flaky crust, perfect for Thanksgiving celebrations.
Ingredients
Scale
- Equipment: Cookie Cutter Set, Muffin Pan, Rolling Pin
- 2 refrigerated pie crusts
- 3 eggs (room temperature)
- 1 cup dark brown sugar
- ½ cup light corn syrup
- 3 tbsp butter (melted and cooled slightly)
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out the pie crusts and cut them into circles to fit the muffin pan.
- Press the dough into the muffin pan cups.
- In a bowl, whisk together eggs, brown sugar, corn syrup, melted butter, and vanilla.
- Pour the filling into the prepared crusts, filling each about three-quarters full.
- Bake for 20-25 minutes or until the filling is set.
- Allow to cool before serving.
Notes
Suggest optional toppings like whipped cream or chocolate drizzle.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Mini Pecan Pies