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Mini Pecan Pies

Yields1 Serving

All the flavors of the traditional pecan pie you love in individual bite-sized portions. These are the perfect treat to top your holiday table.

Pie Crust:
 ¼ lb unsalted butter
 ¼ cup sugar
 1 large egg
 ½ tsp vanilla
 1 ¼ cups sifted AP flour
  tsp salt
Pecan Filling:
 1 lb pecan pieces
 ½ lb unsalted butter
 1 cup plus 2 tablespoons brown sugar
 ¼ cup sugar
 ¼ cup honey
 ¼ cup heavy cream
1

Preheat the oven to 350 degrees Fahrenheit.

2

With an electric mixer, cream together 1/4 pound of butter and 1/4 cup of sugar until light and fluffy. Add the egg and vanilla and beat until well combined. Whisk together the flour and salt and then add to butter mixture in 3 additions. Blend well until dough forms.

3

Butter or spray 12 mini fluted pie molds. Divide dough into 12 equal portions and pat into mini molds. Prick the dough with a fork to prevent bubbling or rising. Partially bake molds for 15 minutes.

4

In a saucepan, combine 1/2 pound of butter, brown sugar, sugar and honey. Bring to a boil and cook for 3 minutes. Remove from heat and carefully stir in the pecans and the heavy cream.

5

Pour the filling into the pie crust molds. Return to the oven and bake for 20 minutes or until bubbly and the top is semi-firm. Let cool before serving.

6

Serve mini pecan pies with whipped cream if desired.

Nutrition Facts

Amount Per Serving
Calories 650
% Daily Value *
Total Fat 52g80%

Saturated Fat 18g90%
Sodium 40mg2%
Total Carbohydrate 43g15%

Dietary Fiber 3g12%
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.