Mini Pecan Pie Recipe

This mini pecan pie recipe is the perfect individual dessert to make in the heart of fall for Thanksgiving, or an early spring treat on Pi Day. Pecan pie is perfect all year long!

Pecan pie always reminds me of my father-in-way who always has a pecan pie each year on his birthday. Pecan pie isn't something that I grew up with at all the major holidays, but something that I've really come to love and appreciate as an adult. This mini pecan pie recipe makes the perfect individual size pie in a five inch pie plate that you can make from the comfort of your home any time of year. 

Mini Pecan Pie Recipe:

This mini pecan pie recipe is just a paired down version of most pecan pie recipes that you're familiar with. You start by boiling some sugar, light corn syrup, and dark corn syrup together on the stove. After it's boiled for two minutes, remove it from the heat to cool for a minute. Pour the sugar mixture into a bowl while you whisk in one egg, then add in the vanilla, melted butter, and pecans. Pour the mixture into a pie crust and bake in the oven for 30 minutes.

5 Inch Pie Plates:

These five inch pie plates from The Pioneer Woman line at Walmart make the best dishes for this mini pecan pie recipe. Any five inch plate will do, but these are really cost friendly at $13 for the entire set of four, or they can be purchased in store for just $3 each. 

Pecan Pie Decoration:

When you're decorating your pecan pie, save a few whole pieces of pecans from the bag you're using. Once you've poured your mixture into the pie crust, use the reserved pecans to decorate the top. I simply outlined the peremiter of the pan with the pecans and then used four more in the middle to finish off the pie. It was super easy to do, took less than a minute, and makes the pie look super neat and polished! 

Yield: 1

Author: Paige Flamm

Mini Pecan Pie Recipe

This mini pecan pie recipe is the perfect individual dessert to make in the heart of fall for Thanksgiving, or an early spring treat on Pi Day. Pecan pie is perfect all year long!

Ingredients

• 3 tbsp Light Corn Syrup
• 3 tbsp Dark Corn Syrup
• 3 tbsp Sugar
• 1 Egg
• 1 tbsp Butter
• 1/2 tsp Vanilla
• 1/2 cup Pecans
• 1 Pie Crust (Store bought or homemade, your preference)

Instructions

1. Preheat the oven to 350º
2. In a small pot over medium high heat, combine the dark corn syrup, light corn syrup, and sugar. Let the mixture come to a boil, and allow to boil for two minutes. Remove from heat and let cool slightly. 
3. In a medium bowl whisk together the one egg, melted butter, and vanilla. Then pour in your hot sugar mixture, stirring continually as to not curdle the eggs. Once all the wet ingredients are combined, mix in your pecans. 
4. Press your crust into your pie pan, cutting away the excess dough, but leaving 1/2inch all the way around your plate. Fold the excess crust under itself and crimp the edge. 
5. Pour your pecan mixture into the center of the pan, decorate with extra pecans as desired. 
6. Bake in the oven for 30 minutes, placing the pie plate on a cookie sheet to avoid any spillage. Remove from oven once the pie is set, let cool to room temperature, and store in the fridge until ready to serve. 

If you liked this post, Mini Pecan Pie Recipe, you might also like:

• Mini Chocolate Peanut Butter Pie
• Mini Key Lime Pie
• Mini Blueberry Pie

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