Mini Pecan Pies
I made these pies soooo many times to see which recipe I liked best, the ideal baking temp/time, and it was so worth it! These are easy and amazingly delicious.
Mini Pecan Pies
Ingredients
Scale
- Mini Pie Crusts (you will have extra filling unless you get 2 sets of pie crusts)
- 1 c light corn syrup
- 3 eggs
- 1 c sugar
- 2 tbsp butter, melted
- 1 tsp vanilla
- 1 1/2 c pecans
Instructions
- Let the crusts defrost according to the package. Preheat the oven to 350 degrees.
- Generously spray a cupcake tin and place a crust in each opening.
- Stir the corn syrup, eggs, sugar, butter, and vanilla in a medium bowl. Add the pecans to the mixture or place them into the crusts and pour the mixture on top.
- Be sure to only fill the crusts 2/3 of the way max.
- Bake for 13-15 minutes. Let the pies cool slightly then remove them from the pan so that they don’t stick.
- Serve with whipped topping or refrigerate if you like them cold.Recipe from Karo
Do you use a mini cupcake pan or a regular size one??
I used a regular size cupcake pan!
Can these be frozen after baking?
I haven’t tried, but I think they’d be fine if you’re going to stick them back in the oven afterwards 🙂