Mini Pecan Pies


It’s pretty cool when you have something to call your own. Your own room. Your own car. Your own pie. Yep, a whole mini pie, all for yourself. You’ve arrived, baby!


one recipe pie crust dough (enough for two 9-inch pie crusts)

1/3 c butter, melted

3 eggs

1 c lightly packed brown sugar

1/2 t salt

1 t vanilla

1 c light corn syrup

1 1/3 c chopped pecans


Spray six 4-inch pie tins with nonstick cooking spray. Divide dough in half. Roll each half into ¼-inch thick circle on lightly floured surface. Cut three 5¼-inch circles and mold to inside of pie tins. Repeat with other half of dough.


In medium bowl combine butter, eggs, brown sugar, salt and vanilla. Beat until smooth. Stir in corn syrup until blended, making as little foam as possible. Stir in pecans. Pour into unbaked pie shells, filling 2/3 full. Bake at 375°F for 20-22 minutes or until edges are golden and pie filling is almost set. Cool on wire rack. Serve warm or cold. Great with vanilla ice cream. Refrigerate cooled pies.

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2 Responses to Mini Pecan Pies

  1. Jan Jardine says:

    Carol, that looks SO AMAZING! I’m going to have to share with you one of my favorite secrets for pecan pie. Have you ever tasted mystery pecan pie? It has a cheesecake layer right under the pecan layer. The next time I make one, I’m bringing you a piece! Of course, I haven’t made one in a looooooong time, but now I have a reason! (Besides stuffing my gut, of course.)

    • Carol says:

      Ok, I’m totally dying to try this mystery pecan pie with a cheesecake layer. Seriously?? I think my heart skipped a beat just reading about it. I saw a recipe for pecan tarts recently with cream cheese in them. Same thing? Similar perhaps? I’m thinking we need to have “Food Fridays” where we bring one of our favorite recipes. Yes?? Hey, like we’re doing this week!

      p.s. I used quick edit for ya . . . if you know what I mean (wink).

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