Best 6 Lil Pecan Pies Recipes

MINI SOUTHERN PECAN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecans on a food processor and pulse until coarsely chopped.
• 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 pie shell. Place pies on a baking sheet.
• Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.

MINI PECAN PIES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
• Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.

MINI PECAN PIES RECIPE

Steps:

• Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
• Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
• Press each circle in the bottom of the prepared muffin pan.
• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
• Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
• As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.

TINY PECAN PIES

Steps:

• 1. Preheat oven to 325 degrees. Mix cream cheese and butter together.
• 2. Stir in flour.
• 3. Chill dough for 1 hour.
• 4. Shape dough into 24 balls and place in 24 mini-muffin tins. Regular muffin tins can be used too (you'll need 12 balls of dough for the regular tins).
• 5. Press dough into muffin tins working it up the sides and into the bottom.
• 6. Sprinkle 1/2 of the pecans into the bottom of the dough-lined muffin cups.
• 7. Beat together egg, 1 Tablespoon of butter, brown sugar, salt, and vanilla until smooth. Spoon filling over the pecans in the muffin cups. Top with remaining pecans.
• 8. Bake at 325 degrees for 20 minutes until set. If using regular size muffin tins, bake for about 25 minutes or until set.
• 9. Cool completely before removing from muffin tins.

OLD-FASHIONED PECAN PIE

Steps:

• Preheat oven to 350°F with a baking sheet on middle rack.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
• Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
• Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

PECAN PIE

Steps:

• Preheat oven to 375 degrees. with rack set in lowest position.
• Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
• Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
• Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.