Mini Pecan Pies


Enjoy a classic dessert in a mini size.

-- Serves
SKILL LEVEL 16 mini pies
1 egg
1/3 cup Crown® Lily White® Corn Syrup
OR Beehive® OR Crown® Golden Syrup
1/3 cup sugar
1 tablespoon butter OR margarine, melted
1/2 teaspoon pure vanilla extract
2/3 cup chopped pecans
1 box (14.1 ounces)refrigerated pie crust dough

Preheat oven to 350°F.

Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth.  Stir in pecans. Set aside.

Unroll pie crusts on counter.  Cut out 16 (3 to 3-1/2 inch) circles using a round cookie cutter.  A coffee mug or small bowl can also work, carefully cut around with a sharp paring knife or just press like you would a cookie cutter.  You will have a little dough left over.  Gently fit each circle into muffin cups (2-1/2 inch).  Dough should come up about halfway in each cup.  Spoon about 1 tablespoon filling into each shell. 

Bake for 20 to 25 minutes until filling appears set.  Cool 5 to 10 minute on rack.  Using a sharp knife, carefully remove each pie from the muffin pan.  Store in a tightly closed container.


Recipe Note:  Extra pie dough can be cut in pieces, brushed with melted butter and sprinkled with sugar and cinnamon for a warm from the oven treat!

Total Time
Bake Time 20 to 25 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1 pie
Calories  140
Fat / Lipides  8 g
Saturated / saturés  2 g
Carbohydrate / Glucides  17 g
Fibre / Fibres  1 g
Sugars / Sucres  7 g
Cholesterol / Cholestérol  15 mg
Protein / Protéins  1 mg
Sodium  70 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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