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Mini Pecan Pies
Easy-to-make mini pecan pies are the perfect bite-sized treat. These single-serve pecan pies have a buttery crust and a gooey pecan pie filling made from scratch.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 16 mini pies
Calories: 126 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 16 3- inch store-bought mini pie crusts I used 3 Pillsbury mini pie crust dough packages but you can cut out 3 inch circles from store-bought or homemade pie crusts
- ⅓ cup light corn syrup
- ¼ cup pure maple syrup
- ¼ cup butter melted
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup light brown sugar packed
- ½ cup Chopped Pecans
Instructions
- Preheat the oven to 350 degrees F.
- Place each 3 inch round mini pie crusts in the a cup of the cupcake pan, being sure that it’s even around the edges and that the sides are about halfway up inside the cup.
- In a large bowl, add the corn syrup, maple syrup, melted butter, eggs, vanilla extract, ground cinnamon, and salt. Whisk together until well combined and smooth.
- Add in the pecans and brown sugar. Stir with a spatula until combined.
- Fill each pie crust with 1½ tablespoons of filling. Be careful not to overfill, as the filling will expand while baking.
- Sprinkle extra brown sugar or pecans on top, if you would like.
- Place in the preheated oven and bake for about 20-25 minutes, or until the filling is set and the tops are golden brown. You can do a quick toothpick test in the center of a pie – if it comes out mostly clean, the pies are ready.
- Once baked, remove the mini pecan pies from the oven and allow them to cool in the cupcake pan on a wire rack. They may seem slightly jiggly when you first take them out, but they will firm up as they cool.
- Once they’re cooled to room temperature, you can carefully remove them from the cupcake pan.
- Enjoy your delicious homemade mini pecan pies with the delightful flavors of maple and cinnamon!
Cup of Yum
Notes
- Storage: These mini pecan pies can be stored at room temperature in an airtight container for 1-3 days or place them in the refrigerator for 5-6 days.
- Freezing: Store them in a freezer-safe container or freezer bag. Then freeze for up to 3 months. Thaw on the counter or in the fridge overnight.
Nutrition Information
Calories
126kcal
(6%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
28mg
(9%)
Sodium
74mg
(3%)
Potassium
47mg
(1%)
Fiber
0.4g
(2%)
Sugar
18g
(36%)
Vitamin A
120IU
(2%)
Vitamin C
0.04mg
(0%)
Calcium
21mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 16mini pies
Amount Per Serving
Calories 126
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 74mg | 3% |
| Potassium | 47mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.