True story: I used to hate pecan pie.
I’ve never been a fan of nuts in my baked goods. When I was very young, my mammy (grandmother on my dad’s side), made a berry pie and I told her that it was good, but she should leave the nuts out of it next time. Of course, they were just the seeds from the berries, not actually nuts, so everyone got a good laugh.
In my 4-year-old mind, nuts were not supposed to be in pies. I guess I kept on thinking that, because I refused to try even one bite of pecan pie for many years after. I convinced myself that I did not like it.
I was wrong
Pecan pie, done right, it decadent and delicious. I like my pecans chopped in little piece for super crunch bits, instead of whole or halved, like some people use for thier pecan pies.
These mini pies are perfect. You could use this recipe to make one big pie, but I love the grab-and-go option with the mini pies. Plus, my local supermarket had a clearance sale on mini pie shells. Score!
“Pecans” was my ingredient of the year for Valentine’s Day, and Jeffrey loved these pies. Every year, it is our tradition that he picks any ingredient from the grocery store, and I use that ingredient to bake him a Valentine’s Day treat. (He can pick anything, but he has to eat the result… so he knows not to come home with ground beef or beans or something else that is not great for a dessert.)
Last year, he picked marshmallow fluff, so I made these moon pie cupcakes. I think he liked this year’s pecan pies even better, though!
Here’s the printable:
Crunchy pecans bits swimming in a sweet pie filling.
- 8 miniature pie shells
- 1 cup chopped pecan pies
- 1 1/4 cup sugar
- 3 Tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup light corn syrup
- 3 eggs
- 1/3 cup butter, melted
- Set shells on a cookie sheet. If you're using frozen pie shells, let them defrost according to directions. Do not pre-bake.
- Fill each shell with 1/8 cup of chopped pecans.
- In large bowl, mix together sugar, brown sugar, salt, water, corn syrup, eggs, and melted butter until smooth and well-combined.
- Distribute evenly amount pie shells. You want the shells to be as full as possible. Stir the mixture as you fill the shells so that the sugar doesn't sink to the bottom. Do not mix. The pecans will slowly float to the top.
- Bake at 350 degrees for 35-45 minutes. Pies are done with pecans are toasted, but not burned and the pies jiggle only very slightly in the middle. The filling will puff up in the oven and will sink as the pies cool.
- Allow pies to cool to room temperature before serving.
Depending on the size of your pie crust, you may have enough filling for 2-3 additional mini pies. I like to make sure I have extra pie crusts and pecans on hand so additional filling doesn't go to waste.
Add in some chocolate chips for a tasty spin on the classic.
You can use this same filling recipe to make 1 regular-sized pie.
If you love pies, here are a few other recipes I recommend:
Sweet Potato Pie (Jeffrey’s all-time favorite dessert)
Coconut Cream Pie (this is one of our family “secret” recipes!)
Authentic French Silk Pie (if you love chocolate, this is a MUST):
I just realized… we post a lot of pie recipes on this blog! Check out this link to get even more pie recipes.
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