Mini Pecan Pies Recipes

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MINI PECAN PIES RECIPE



Mini Pecan Pies Recipe image

Learn how to make Mini Pecan Pies in a muffin tin! This is an easy recipe that's perfect for the holidays. Make bite sized pecan pies in a mini muffin pan or a cupcake pan. This is the classic Karo Syrup recipe!

Provided by Dorothy Kern

Categories     Dessert

Time 1h

Number Of Ingredients 7

2 pie crusts (from scratch or a pack of two)
⅔ cup (158 ml) Karo® Light OR Dark Corn Syrup
2 large eggs
⅔ cup (134g) granulated sugar
1 tablespoon (14g) melted butter
½ teaspoon vanilla extract
1 cup (120g) chopped pecans

Steps:

  • Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
  • Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
  • Press each circle in the bottom of the prepared muffin pan.
  • Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
  • Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
  • As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.

Nutrition Facts : ServingSize 1 serving, Calories 132 kcal, Carbohydrate 18 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 71 mg, Fiber 1 g, Sugar 11 g

MINI SOUTHERN PECAN PIES



Mini Southern Pecan Pies image

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.

Provided by Squankdog

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 45m

Yield 18

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pecans on a food processor and pulse until coarsely chopped.
  • 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.
  • Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 319 calories, Carbohydrate 45.3 g, Cholesterol 34.7 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 163 mg, Sugar 21.5 g

MINI PECAN PUMPKIN PIES



Mini Pecan Pumpkin Pies image

Provided by Sunny Anderson

Categories     dessert

Time 55m

Yield 2 dozen

Number Of Ingredients 14

Nonstick cooking spray
1/4 cup pecans
1/4 cup sugar
1/2 teaspoon salt
3/4 cups all-purpose flour, plus extra for shaping dough
6 tablespoons butter, ice-cold
2 to 3 tablespoons ice water
1 egg, plus 1 egg yolk
1/2 cup dark corn syrup
1 tablespoon sugar
1/2 cup canned pumpkin pie filling
1 teaspoon vanilla
1/4 cup pecans, chopped plus 24 halves for garnish
Special equipment: 2 (12-cup) mini muffin tins

Steps:

  • Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray.
  • For the dough:
  • In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.

MINI PECAN PIE



Mini Pecan Pie image

Great dessert or snack if you're not on a diet.

Provided by RLADKINS05

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h

Yield 24

Number Of Ingredients 9

½ (8 ounce) package cream cheese, softened
½ cup margarine, softened
1 cup self-rising flour
¾ cup packed brown sugar
1 egg
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
¾ cup chopped pecans
3 (1 ounce) squares semi-sweet baking chocolate

Steps:

  • Beat cream cheese and margarine together in a bowl using an electric mixer until smooth and creamy. Slowly add flour and continually mix until dough is smooth. Refrigerate mixture for 15 minutes.
  • Beat brown sugar, egg, cinnamon, and vanilla extract together in a bowl until smooth; add pecans and stir.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups.
  • Spoon dough, about 1 tablespoon per pie, into each muffin cup. Press dough into the bottom and up the sides of each cup, creating a pie shell. Fill each shell with pecan mixture.
  • Bake in the preheated oven until pies are set, about 30 minutes. Cool pies on waxed paper.
  • Melt chocolate in a small saucepan over low heat, stirring constantly. Dip a fork into melted chocolate and drizzle over pies.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 13.5 g, Cholesterol 12.9 mg, Fat 9.2 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 8.7 g

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