Mini Pecan Pies

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Enjoy a classic dessert in a mini size.

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
Nutritional Facts
Total Fat grams 8.00
Saturated Fat grams 2.00
Cholesterol milligrams 15.00
Sodium milligrams 70.00
Total Carbohydrates grams 17.00
Sugar grams 7.00
Dietary Fiber grams 1.00
Protein grams 1.00
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