Mini Pecan Pies
Yes, more pecans. But, it is pecan season after all. I made these as a little anniversary treat for Quinn. (We celebrated 6 lovely years of marriage on Saturday.) Of all the things that I have baked over the years, these are his favorite. This works out well for me because they’re really simple to make. The recipe comes from a book I’ve had for ages, Best of the Best from Mississippi.
Before I go any further, let me just say that I am none too proud to use ready-made pie crusts. This recipe is a dream with them. For a big pie, I would most likely make my own, but for these little bite-sized ones, you can bet I’m getting store-bought. However, feel free to make your own.
In the South, these little pies are known as tassies. Now what that means or where it comes from, I haven’t a clue. Quinn, not being from the South, was amused the first time I called them that. I think marrying a Southern girl has been quite an experience for him. But I digress.
During the holidays, I usually make a couple of regular size pecan pies (more about that closer to Thanksgiving), but I use a different recipe for the filling. Somehow the exact ingredients for these doesn’t translate as well into a larger pie. That works the other way around, too. Could be the filling to crust ratio.
These little pies are, I must say, amazingly good. They are so light and have just the right amount of sweetness. Plus, they just look so cute on a tray or bundled up for a gift.
For some pie crust guidance, read and see BoB’s Pie Crust Tutorial.
- 3 large eggs, beaten
- 1/2 cup granulated sugar
- 1 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 tablespoon all-purpose flour
- 1 cup pecans, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- pastry for 2 9-inch pie crusts
Preheat oven to 350°. Grease/line mini muffin pans.
Roll out pie crust and cut to fit in mini muffin pans. Press into prepared pans.
Mix together eggs, sugar, corn syrup, butter, and flour. Add pecans, vanilla, and salt.
Pour into unbaked pie shells. Bake for about 15 minutes or until done. Let cool completely in pans.
Cook time is per pan.
Recipe adapted from Best of the Best from Mississippi.