Best Mini Pecan Pies Recipe – Know the Secret Tips

Best Mini Pecan Pies Recipe – Know the Secret Tips: The tastes of conventional pecan pie are present in these Mini Pecan Pies, but they are presented in a miniature shape and are served in individual portions. Super simple, and it’s a wonderful way to entertain! One of the most traditional desserts served during Thanksgiving is pecan pie.

 

Best Mini Pecan Pies Recipe – Know the Secret Tips

To be more specific, in addition to Apple Pie and Pumpkin Pie. Every every pie! It’s strange because I know quite a few individuals, including my own children, who don’t like pecans and will actually pick them out of things like coffee cake, salads, and cookies, but who are huge fans of pecan pie. Besides the fact that pecan pie is the best thing ever, this statement makes no sense. You can only imagine how much I adore these Mini Pecan Pies. I find them absolutely irresistible. Due to the fact that my favorite food is a miniature version that can be eaten with your fingers.

 

Ingredients

  • 2 9-inch homemade pie crusts (or 1 store-bought 14 ounce refrigerated box)
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsalted butter, melted
  • 1 large egg , beaten
  • 1/3 cup light corn syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup chopped pecans

Instructions

Ready the oven to 350 degrees Fahrenheit. Spray a muffin tin of standard size with nonstick cooking spray and generously coat it with the same amount. Roll out the pie crusts in a gentle manner. Either a cookie cutter or a glass with a diameter of 3.5 inches can be used to make circles. In the event that you cut each crust in close proximity to the edges and to one another, you should be able to obtain six circles from each crust. Please refer to the photo.)

Put the dough rounds into each muffin slot by pressing them down carefully. The dough should be able to reach approximately half of the way into each muffin well. By whisking the brown sugar, granulated sugar, melted butter, beaten egg, corn syrup, vanilla essence, a bit of salt, and chopped pecans together in a medium-sized mixing bowl, you can get the desired consistency.

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Be sure to completely blend everything. There should be approximately 1 and a half tablespoons of the filling in each pie crust. Although this may not seem like a lot, the filling will expand as it bakes. The pies should be baked for approximately twenty-five minutes, or until the middle of the pie begins to harden and is no longer jiggly.

Allow the pan to cool completely. To free any pieces of the outside crusts that may be stuck, run a dull knife over them in a gentle manner. Then, using the same knife, remove the pies from the pan. Serve and take pleasure in it!

Nutrition

  • Calories: 252kcal
  • Carbohydrates: 31g
  • Protein: 3g
  • Fat: 13g
  • Saturated Fat: 4g
  • Cholesterol: 20mg
  • Sodium: 150mg
  • Potassium: 64mg
  • Fiber: 1g
  • Sugar: 14g
  • Vitamin A: 55IU
  • Calcium: 17mg
  • Iron: 1mg

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