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Close-up of mini pecan pies, a perfect addition to Thanksgiving Desserts for Busy Weeknights.

Mini Pecan Pies

These mini pecan pies are perfect for busy weeknights. You can make them ahead and enjoy Thanksgiving flavors without the stress.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 18 pies
Course: Dessert
Cuisine: American
Calories: 319
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups pecan halves coarsely chopped
  • 1 cup white sugar
  • 3 large eggs beaten
  • 1/2 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Ready-to-Bake Pie Shells
  • 18 (3-inch) ready-to-bake pie shells

Equipment

  • Food processor
  • Baking sheet

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Place the pecan halves in a food processor and pulse until they are coarsely chopped.
  3. In a bowl, mix together the sugar, beaten eggs, light corn syrup, dark corn syrup, melted butter, vanilla extract, and salt. Fold in the chopped pecans.
  4. Spoon 1/4 cup of the pecan mixture into each mini pie shell. Place the filled pie shells onto a baking sheet.
  5. Bake in the preheated oven for 25 to 30 minutes, or until the mini pies are slightly browned. Serve warm or cool. Store in airtight containers for up to one week.

Nutrition

Calories: 319kcalCarbohydrates: 45gProtein: 3gFat: 15g

Notes

For the best flavor, use real butter and vanilla extract instead of margarine and vanilla flavoring.

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