Recipe By Squankdog
Rating
Published Jun 19th
Prep 20m Cook 25m Additional - Ready In 45m
Servings 18 mini pies Calories 319

These tasty, pecan-filled mini pies are great for the holidays or an easy, elegant dessert anytime. The use of light corn syrup lets the pecan goodness shine through, rather than overwhelming with sugary sweetness. Be careful when eating these – if you get some of the filling on your face, your tongue may beat you to death trying to get to it! Try serving warm with vanilla ice cream. Serve warm or cool and place in airtight containers up to 1 week.

Recipe Ingredients

  • 1 ½ cups pecan halves
  • 1 cup white sugar
  • 3 eggs, beaten
  • ½ cup light corn syrup
  • ½ cup dark corn syrup
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 18 (3 inch) ready-to-bake pie shells

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place pecans on a food processor and pulse until coarsely chopped.
  3. 3 Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
  4. 4 Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.

Nutrition Facts

  • Calories 319
  • Carbohydrate 45.3 g
  • Cholesterol 34.7 mg
  • Fat 15.1 g
  • Fiber 0.9 g
  • Protein 3.3 g
  • Saturated Fat 3.1 g
  • Sodium 163 mg
  • Sugar 21.5 g

Chef's Notes

For best taste, use butter rather than margarine and vanilla extract rather than vanilla flavoring.

Reviews

  1. I used golden corn syrup (all I had in the house), and they turned out great. They are a hit with the in-laws. This recipe will be replacing all the others I had aside.
  2. I did change a couple of things. I used a muffin tin and put in paper muffin cups. Put homemade crust in pressing against bottom and sides. Put in balled up aluminum foil and baked for a few minutes. I didn't have enough syrup so I used what I had and finished off the amount - Read more ...
  3. Won't make again. Filling was too sweet, even for someone who LOVES pecan pie. Also, it was runny when served, though I had cooked for 28 min. and let it cool thoroughly.
  4. What a great idea for someone who has only one person that enjoys pecan pie and no other. My Step daughter was over joyed she could freeze the ones she did not eat.
  5. Loved the filling, hate pie crust so I subed shortbread crust recipe for that. These went fast at my Thanksgiving meal
  6. These mini tarts were tasty. I used only light corn syrup as what I had on hand. I'll add some raisins next time. Thanks for recipe.
  7. I made a whole pecan pie, instead of the mini pies. It was amazing! I usually don't rate recipes, but this one was phenomenal!
  8. I followed the directions exactly and I used a regular cupcake pan and regular refrigerated pie crusts that I rolled out and cut with a 3" diameter glass and then put 1 spoonful of pecan filling in each. The recipe made 36 little pecan tarts. I made these for a company Thanksgiving potluck and everyone - Read more ...
  9. Made this instead of pumpkin pie for Thanksgiving and served it with a scoop of pumpkin spice ice cream. Delicious!!!! I used the Never Fail II pie crust recipe which made it so easy to make in mini pans.
  10. I made over Thanksgiving and they were a huge hit! I made my own pie shells by cutting out the shapes with a biscuit cutter and putting these into a muffin pan. I only had one type of corn syrup that I used in this. These were super yummy!
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