Mini Pecan Pies

Mini Pecan Pies
Mini Pecan Pies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pecan Pie filling:

  • 1/2 1/2

    1/2 cup powdered sugar

  • 1/4 1/4

    1/4 cup butter

  • 1/4 1/4

    1/4 cup corn syrup

  • 1/2 1/2

    1/2 cup chopped pecans

Directions

While the crusts are baking, combine the butter, powdered sugar and corn syrup in small saucepan over medium heat. Bring to a boil while stirring frequently. Stir in chopped pecans, turn off heat and mix well. This recipe is good for 16-20 mini pecan pies, double the recipe for 36 or 40 mini pies. Pour your pecan mixture in each baked crust, bake for another 5-8 minutes. Let the mini pies cool a bit before removing from the pan. I drizzled a little carmel sauce on top of each pie. They were delicious and so easy to make! This pecan pie filling however is not the recipe I use when I make whole pies. It works fine with these mini pies but when making a whole pecan pie I use a recipe that calls for eggs. You can also use those mini phyllo cups for this recipe. I love using those because most grocery stores now carry them and they're perfect for making mini desserts and then you don't have to worry about forming your own mini crusts! These are perfect for any holiday party!

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