Description
Indulge in the cozy essence of fall with these Mini Pecan Pies, perfect for any gathering or quiet night in. These delightful treats feature a buttery shortbread crust that cradles a rich, nutty filling made with fresh pecans, creating a bite-sized dessert that’s both satisfying and easy to make. With just 20 minutes of prep time, you can whip up these sweet gems that are sure to impress family and friends alike. Whether enjoyed warm or at room temperature, each mini pie is a comforting reminder of the season’s flavors. Add your own twist with variations like chocolate chips or spices, making this recipe a versatile favorite for every occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup cold butter
- 5 large eggs
- 1 cup dark corn syrup
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Lightly spray two muffin tins with non-stick cooking spray.
- In a bowl, mix flour and brown sugar; cut in cold butter until crumbly. Press into muffin cups.
- Whisk eggs, corn syrup, granulated sugar, vanilla extract, and salt in another bowl; stir in pecans.
- Pour filling into each crust until nearly full; do not overfill.
- Bake for about 40 minutes until golden and set. Let cool before transferring to a wire rack.
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 225
- Sugar: 15g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg