Egg Free Mini Pecan Pies

Extra rich pecan pie but with no eggs. Served in a jar or cute ramekin makes this pie look very on-trend!
-- Serves
SKILL LEVEL 8 mini pies
8 (4 ounce) glass canning jars
1 cup (4 ounces) pecan halves
2/3 cup sugar
1/4 cup all-purpose flour
3/4 cup Crown® Lily White® or Golden Corn Syrup
1/2 cup evaporated milk
1 teaspoon pure vanilla extract
Whipped cream
Crumbled graham crackers, vanilla wafers OR cookies, optional

Preheat oven to 350°F.  Spray interiors of jars with cooking spray.  Add 2 tablespoons of pecans to each jar.

Whisk together sugar and flour in a large bowl.  Add corn syrup, evaporated milk and vanilla using a spoon.  Pour a scant 1/4 cup filling into each jar.  Place filled jars on a baking sheet.

Bake on center rack of oven for 25 to 35 minutes.

Cool for 2 hours on wire rack before serving.

Serve each with a dollop of whipped cream.  Garnish with crumbled cookies if desired.

Note:  If using another size jar (other than the 4-ounce size called for), be sure to leave about 3/4-inch between the pecan filling and the rim of the jar to avoid boilovers. 



Total Time
Bake Time 25 to 35 minutes
Cool Time 2 hours
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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