Mini Pecan Pies

Makes 4 to 5 dozen

 

These are wonderful to have with a cup of coffee or tea, a bridal shower, or any occasion where you want small pick-up treats.  They look so good on a tray with the Mini Cheesecakes for an after-dinner treat. 

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Ingredients

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•  1 ½ cups chopped pecans (no need to toast beforehand)

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•  ¾ cup milk

•  ¾ cup corn syrup, light or dark

•  ¼ cup butter, softened

•  1½ tsp vanilla

•  4 eggs

•  ¾ cup packed brown sugar (light or dark)

•  ½ cup baking mix (our recipe)

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Heat oven to 350°F.  Thoroughly grease mini muffin pans with baking spray

 

 

or use our pan release. 

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Instructions

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1.   Sprinkle large pinches of pecans on bottom of each cup.

2.  Place the rest of the ingredients in a blender; cover and blend on high for       15 to 20 seconds until smooth.

3.   Pour into each cup on top of pecans until ½ inch from top.

4.  Bake until almost firm, 10 to 15 minutes.  Do not overbake.  Cool thoroughly;       store in covered container.​

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Options

•  This recipe will also make 1 large pie (9-inch)

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Tips

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•  The number of tiny pies will never come out the same two times in a row.       The important thing is not to overfill the cups.

•  Do not use paper cups with these.

•  Tiny tongs are useful when serving these.

 

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KEYWORDS

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mini pecan pies, pecan pie, pecans, corn syrup

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