These mini pecan 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. They're delicious served warm with vanilla ice cream.
Ingredients
- ½ cups pecan halves: 1 piece
- white sugar: 1 cup
- eggs: 3 piece (beaten)
- light corn syrup: 0.5 cup
- dark corn syrup: 0.5 cup
- butter: 2 Tbsp (melted)
- vanilla extract: 1 tsp
- salt: 0.25 tsp
- (3-inch) ready-to-bake pie shells: 18 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Place pecans on a food processor and pulse until coarsely chopped.
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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 mini pie shell. Transfer pies onto a baking sheet.
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Bake in the preheated oven until mini pies are slightly browned, 25 to 30 minutes. Serve warm or cool and place in airtight containers for up to one week.
