Tiny Pecan Pies Recipes

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MINI PECAN PIES



Mini Pecan Pies image

These sweet little Mini Pecan Pies are the perfect dessert to share at a gathering. Guests may think these treats are too cute to eat, but they'll be digging in soon enough! And our Mini Pecan Pies recipe makes 16 bite-size servings in just 30 minutes, so you'll have plenty to go around.

Provided by Nikki Gladd

Categories     Dessert

Time 30m

Yield 16

Number Of Ingredients 8

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup packed brown sugar
1/4 cup cornstarch
1 1/4 cups water
1 tablespoon salted butter
1 teaspoon vanilla
1 1/2 cups pecan halves, chopped
16 pecan halves

Steps:

  • Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
  • Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
  • In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
  • Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.

Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 5 mg, Fat 3, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 14 g, TransFat 0 g

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 ICE CREAM PIES



Mini Pecan Ice Cream Pies image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 cup pecan halves
4 mini, individual graham cracker pie shells
1 pint butter pecan ice cream
Caramel sauce, for sundaes
Whipped cream, canister

Steps:

  • Toast pecans over moderate heat then reserve. Place pie shells on a small tray. Soften ice cream in microwave on high for 20 seconds. Fill pie shells with ice cream, mounding each shell up. Smooth edges of the ice cream pies and freeze 20 minutes to set. Remove lid of the caramel sauce and warm it, 1 minute on high. Top pies with caramel sauce and lots of toasted pecans and whipped cream.

MINI PECAN PIES



Mini Pecan Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 14 servings

Number Of Ingredients 11

1 cup granulated sugar
1/2 cup corn syrup
1/2 cup maple syrup
1/3 cup (about 5 tablespoons) salted butter, melted
3 tablespoons brown sugar
2 tablespoons whiskey
3/4 teaspoon vanilla
1/2 teaspoon kosher salt
3 large eggs, beaten
1 heaping cup chopped pecans plus 14 whole pecans
14 prepared mini pie shells in disposable pans

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
  • Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.

LI'L PECAN PIES



Li'l Pecan Pies image

These tempting little tarts have all the rich traditional taste of a full-size pecan pie in a much smaller package. The tarts are perfect for two. -Christine Boitos, Livonia, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons shortening
4 teaspoons cold water
FILLING:
1/3 cup pecan halves
1 large egg
1/3 cup packed brown sugar
1/3 cup corn syrup
1/2 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes., Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells., In another small bowl, whisk egg, brown sugar, corn syrup and vanilla. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Top with whipped cream if desired.

Nutrition Facts : Calories 734 calories, Fat 34g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 260mg sodium, Carbohydrate 104g carbohydrate (65g sugars, Fiber 3g fiber), Protein 8g protein.

TINY PECAN TARTS



Tiny Pecan Tarts image

These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.

Provided by Sandy Greathouse

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 9

1 cup butter
6 ounces cream cheese, softened
2 cups all-purpose flour
4 eggs
3 cups packed brown sugar
4 tablespoons melted butter
1 pinch salt
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
  • To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 35.8 g, Cholesterol 64.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 108.7 mg, Sugar 27 g

TINY PECAN PIES



Tiny Pecan Pies image

Pecan pie is good in any form... and this size makes it SO easy to just grab and go! With a flaky crust and brown sugar crunchy pecan filling, these mini pecan pie's are delicious. Pecan pie is always a holiday favorite and these are great if you want pecan pie but don't want to make a large pie. They'd make a great hostess gift too.

Provided by Kathy Sterling @Kster2033

Categories     Pies

Number Of Ingredients 9

3 ounce(s) cream cheese, room temperature
1/2 cup(s) butter, softened
1 cup(s) flour, sifted
1 - egg
3/4 cup(s) brown sugar, firmly packed
1/8 teaspoon(s) salt
1 tablespoon(s) butter
2/3 cup(s) pecans, in pieces
1 teaspoon(s) vanilla extract

Steps:

  • Preheat oven to 325 degrees. Mix cream cheese and butter together.
  • Stir in flour.
  • Chill dough for 1 hour.
  • Shape dough into 24 balls and place in 24 mini-muffin tins. Regular muffin tins can be used too (you'll need 12 balls of dough for the regular tins).
  • Press dough into muffin tins working it up the sides and into the bottom.
  • Sprinkle 1/2 of the pecans into the bottom of the dough-lined muffin cups.
  • Beat together egg, 1 Tablespoon of butter, brown sugar, salt, and vanilla until smooth. Spoon filling over the pecans in the muffin cups. Top with remaining pecans.
  • Bake at 325 degrees for 20 minutes until set. If using regular size muffin tins, bake for about 25 minutes or until set.
  • Cool completely before removing from muffin tins.

TINY PECAN PIES



Tiny Pecan Pies image

M/S Kathy come from a region were pecans are plentiful. Her grandmother used to make these for most family dinners and now her sister does the honors. We love them and they go fast when put out on the desert table during the holidays. You will love the buttery crust and rich filling. Enjoy! We always make them for Thanksgiving and there are never any left. I have to do 48 at my home for the holidays!

Provided by CHEF GRPA

Categories     Australian

Time 55m

Yield 24 serving(s)

Number Of Ingredients 9

3 ounces cream cheese, room temperature
1/2 cup butter, softened
1 cup flour, sifted
1 egg
3/4 cup brown sugar, firmly packed
1/8 teaspoon salt
1 tablespoon butter
2/3 cup pecans, in pieces (Try Diamond of California Nuts)
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325*F.
  • Mix cream cheese and butter together.
  • Stir in flour.
  • Chill dough for 1 hour.
  • Shape dough into 24 balls and place in 24 muffin tins.
  • Press dough into regular muffin tins, working it up the sides and into the bottom.
  • *Note: Mini muffin tins can be used but you may need to reduce the cooking time.
  • Sprinkle 1/2 of the pecans into the bottom of the dough lined muffin cups.
  • Beat together egg, 1 Tablespoon of butter, brown sugar, salt and vanilla until smooth.
  • Spoon filing over the pecans in the muffin cups.
  • Top with remaining pecans.
  • Bake at 325*F. for 25 minutes or until set.
  • Cool completely before removing from muffin tins.
  • Make about 24 tiny pecan pies.

Nutrition Facts : Calories 119.8, Fat 8, SaturatedFat 3.7, Cholesterol 23.1, Sodium 66.5, Carbohydrate 11.3, Fiber 0.4, Sugar 7, Protein 1.3

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Top Asked Questions

How to make mini pecan pies?
Let’s move onto the best part – making the mini pecan pies!! Start by mixing together the (chopped and toasted) pecans, brown sugar, corn syrup, and egg in a bowl. Add the melted butter, vanilla, salt and mix everything together until fully combined.
How long to bake a pecan pie?
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. Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.
How to bake pecan cookies?
Mix together pecans, brown sugar, corn syrup and egg in a small bowl. Add melted butter, vanilla and salt. Mix together until fully combined. Lay out mini shells onto prepared baking sheet and add a few teaspoons of pecan filling into each shell. Bake for 18-20 minutes, or until set.
How do you make pecan tarts with pecan halves?
Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days. Add up to 1/2 cup more pecan halves, chopped, for a nuttier pie. To make up to 20 tarts, reroll scraps of pie dough to thin layer, and cut more rounds.

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