Mini Pecan Pies
Just exactly what you want my BEST Pecan Pie Recipe (No Corn Syrup!) made into Mini Pecan Pies! I don't know if it gets better than the best pecan pie made portable.
Servings: 12 pies
Calories: 182kcal
Equipment
Ingredients
- 1 premade pie crust or use a single pie crust from your favorite pie crust recipe
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 Tablespoon all-purpose flour
- pinch of salt
- 1 Tablespoon of milk
- 1/4 cup butter melted and cooled
- 1 egg
- 1/2 teaspoon of vanilla
- 1/2 cup pecans
Instructions
- preheat oven to 375˚
- dust a clean counter with flour, roll the pie crust out just a little bit to reach 12 inches
- cut 12 circles with a round 3-inch cookie cutter
- gently ease the crusts into a regular muffin pan, pinching together where needed
- refrigerate until ready to use
- meanwhile whisk the sugars, flour, and salt together in a mixing bowl and set them aside
- then mix the milk, butter, egg, and vanilla together and pour in the dry ingredients, stir together
- finely chop the pecans and stir into the pie mixture
- divide the pie mixture between the chilled pie crusts
- bake in the preheated oven for 20 - 25 minutes or until pie is set and the crusts are lightly browned
- cool for 10 minutes on a cooling rack and then gently ease the pies out of the muffin pan using a butter knife as needed
- serve warm or cold
- refrigerate after 24 hours
Nutrition
Serving: 1g | Calories: 182kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 115mg | Potassium: 35mg | Fiber: 1g | Sugar: 15g | Vitamin A: 140IU | Calcium: 18mg | Iron: 1mg