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Mini Pecan Pies

These miniature pecan pies offer a delightful dessert option, perfect for holiday gatherings or any occasion that calls for an elegant, yet simple treat. The combination of light and dark corn syrups enhances the natural flavor of the pecans, providing a balanced sweetness that doesn’t overpower the dish. For an extra indulgence, serve these pies warm with a scoop of vanilla ice cream.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 People
Course: Cookies
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups pecan halves
  • 1 cup granulated sugar
  • 3 large eggs beaten
  • ½ cup light corn syrup
  • ½ cup dark corn syrup
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 18 3-inch pre-made pie shells

Method
 

  1. Begin by preheating the oven to 350°F (175°C).
  2. Coarsely chop the pecans by placing them in a food processor and pulsing them briefly.
  3. In a mixing bowl, combine the sugar, eggs, light and dark corn syrups, melted butter, vanilla extract, and salt. Stir the mixture until thoroughly blended, then fold in the chopped pecans.
  4. Spoon approximately ¼ cup of the pecan mixture into each pie shell. Arrange the filled pie shells on a baking sheet.
  5. Bake the pies in the preheated oven for 25 to 30 minutes, or until they are lightly golden and the filling has set. Once done, allow the pies to cool, or serve them warm as preferred. Store any leftovers in an airtight container for up to one week.

Notes

For optimal flavor, it is recommended to use unsalted butter and pure vanilla extract, as these ingredients will provide a more refined taste compared to margarine and artificial vanilla flavoring.