Description
These delightful mini pecan pies are the perfect addition to any Thanksgiving table, offering a convenient, bite-sized dessert with the classic taste of buttery, caramelized pecans. By using pre-made shells, this recipe simplifies the process while maintaining an elegant, professional look. Each pie provides a perfect balance of crunch and sweetness, making them an ideal portion-controlled treat for holiday gatherings where guests enjoy a variety of sweets.
Ingredients
24 mini pie shells
1.5 cups chopped pecans
1 cup packed brown sugar
4 tbsp butter, melted and slightly cooled
2 large eggs, room temperature
1 tsp pure vanilla extract
1/4 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Arrange the mini pie shells on a flat baking sheet or inside a muffin tin for stability.
Distribute the chopped pecans evenly among the bottom of each pie shell.
In a large mixing bowl, whisk together the eggs, brown sugar, melted butter, vanilla, and salt until smooth.
Pour the liquid mixture slowly over the pecans in each shell, filling nearly to the top.
Bake for 20 to 25 minutes until the centers are set but slightly springy to the touch.
Remove from the oven and allow them to cool completely before serving.
Notes
Lightly toast the pecans before adding them to the shells to enhance their nutty flavor. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 140
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg