0.0 from 0 votes
Mini Pecan Pies Recipe
These pecan pies are easy and so simple, made with refrigerated pie crust. Add some cool whip or serve with ice cream.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 18
Calories: 369 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 boxes refrigerated Pillsbury Pie Crust
- 1 cup packed brown sugar
- 1 cup light corn syrup
- 3 large eggs
- 3 tablespoon butter melted
- 1 teaspoon vanilla
- 3/4 cup Chopped Pecans
- 18 pecan halves
Instructions
- Heat the oven to 350° and spray a mini muffin pan with baking or cooking spray.
- Use a large circle or flower cookie cutter and cut out as many circles as possible from the pie crust.
- Gently press the circles of dough into the pan, careful not to tear a hole. The dough should fill the entire single muffin tin on the bottom and up the sides, and may hang over the top slightly.
- Whisk the brown sugar, corn syrup, eggs, melted butter and vanilla together, then add the chopped pecans.
- Carefully fill the pies nearly full, but do not overfill. Add one pecan half in the middle of the top of each mini pie, if you wish.
- Place in the oven and bake for 20 minutes or until lightly browned. Careful not to overbake.
- Remove and allow to cool before serving.
Cup of Yum
Notes
- Size Matters - To get the mini pecan pies to be mini, use a mini cupcake pan. Using a regular cupcake pan will make these pies larger and take longer to cook.
- Prevent Filling from Spilling - To prevent the pecan pie filling from spilling over the edges of the pie crust, be sure to cut the pie crust larger than the muffin pan. Also, do not overfill the pie crusts with the filling.
- Prevent Mini Pies from Sticking - To keep the mini pecan pies from sticking to the muffin tin, grease the muffin tin by spreading butter all over the inside of each muffin tin and lightly flouring the bottom and sides of the tin or spraying each tin with baking spray.
- Fixing a Runny Filling - If you pull the muffin tin out and notice that the filling of the mini pies is runny and not set, return the muffin tin pan to the oven and continue baking for a few more minutes. Keep an eye on it to not overbake.
- Keep The Crust Edges from Overcooking - If the edges of the pie crust start turning overly brown, remove them from the oven, place foil to cover the edges of the pie crust, and return to the oven to continue baking. This will prevent the crust edges from burning.
- Preventing Soggy Pie Crusts - Par-bake the crust for about 5 minutes before baking the mini pies with the pecan pie filling. This will help ensure that the bottom of the crust bakes completely.
Nutrition Information
Calories
369kcal
(18%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
32mg
(11%)
Sodium
222mg
(9%)
Potassium
93mg
(3%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
101IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 369
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 222mg | 9% |
| Potassium | 93mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.