Mini pecan pies are the perfect answer to, ‘I don’t want a whole slice, but I want a taste’. Easy to make and they are the perfect sizing for a group setting. The taste of the filling was really good and very simple to make. This is definitely an easy recipe that you can do if you are in a pinch. The taste of these pies is also incredible, taste just like your favorite pecan pie just in a smaller version!

Mini Pecan Pies Overall Review: 4/5

Overall, these mini pecan pies tasted good, were easy to make and didn’t require a ton of ingredients. The biggest downside is the amount of filling. I’m sure that the goal was to not overfill the mini pies, but we found they ended up lacking in filling. Personally, I believe doubling the filling (not the amount of pecans) would help tremendously. Even if you don’t use all the filing, you need more than what’s listed in my opinion. HOWEVER, if you like quite a bit of crust these are perfect as is. The taste is really good don’t get me wrong and they are so easy to make you won’t regret doing it!

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Mini Pecan Pies

Recipe From Mini Pecan Pies – Belly Full

  • 2 Pie crusts (From 14 oz Refrigerated box)
  • 1/4 cup Light brown sugar
  • 2 tbsp Granulated sugar
  • 1 tbsp Unsalted butter, melted
  • 1 Large Egg
  • 1/3 cup Light corn syrup
  • 1 tsp Vanilla extract
  • pinch Salt
  • 1/2 cup Chopped pecans
  1. Preheat oven to 350 degrees F. Coat a 12-cup muffin pan (normal size) with nonstick spray.

  2. Roll the pie crusts out of the package and cut circles with glass cup or cookie cutter to 3.5 inches in diameter. (I had to use a coffee mug as it was the only thing I had that size!) The goal is to get 6 circles per pie crust. I got 5 before I had to reroll the crust together.

  3. In a mixing bowl, whisk the brown sugar, granulated sugar, melted butter, beten egg, corn syrup, vanilla extract, salt and pecans. Mix well.

  4. Fill each pie crust with 1 1/2 tbsps of filling. (Mine really only made enough for 1 tbsp per pie. If you want a very full mini pie, you would need to double the filling –not the pecan amount though).

  5. Bake for 25 minutes until center of pie starts to solidify and isn't jiggly.

  6. Cool completely in pan.

  7. To get out of pan, gently run a knife to loosen any parts that are stuck. BE CAREFUL doing this so you don't break the flakey crust off.

  8. Enjoy!

kaldridge

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