These tasty, pecan-filled mini pies are great for the holidays or an easy, elegant dessert anytime. The use of light corn syrup lets the pecan goodness shine through, rather than overwhelming with sugary sweetness. Be careful when eating these - if you get some of the filling on your face, your tongue may beat you to death trying to get to it! Try serving warm with vanilla ice cream. Serve warm or cool and place in airtight containers up to 1 week.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
18
Yield:
18 mini pies
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Notes:

For best taste, use butter rather than margarine and vanilla extract rather than vanilla flavoring.

Nutrition Facts

319 calories; protein 3.3g 7% DV; carbohydrates 45.3g 15% DV; fat 15.1g 23% DV; cholesterol 34.7mg 12% DV; sodium 163mg 7% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2016
I followed the directions exactly and I used a regular cupcake pan and regular refrigerated pie crusts that I rolled out and cut with a 3" diameter glass and then put 1 spoonful of pecan filling in each. The recipe made 36 little pecan tarts. I made these for a company Thanksgiving potluck and everyone raved! They were the best tasting (and best textured) pecan pies I've ever made and they were the perfect serving size for a gathering with lots of deserts to try. Extremely pleased and this recipe will go in my personal recipe collection to be used over and over again! Read More
(7)

Most helpful critical review

Rating: 3 stars
09/13/2019
Won't make again. Filling was too sweet, even for someone who LOVES pecan pie. Also, it was runny when served, though I had cooked for 28 min. and let it cool thoroughly. Read More
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/30/2016
I followed the directions exactly and I used a regular cupcake pan and regular refrigerated pie crusts that I rolled out and cut with a 3" diameter glass and then put 1 spoonful of pecan filling in each. The recipe made 36 little pecan tarts. I made these for a company Thanksgiving potluck and everyone raved! They were the best tasting (and best textured) pecan pies I've ever made and they were the perfect serving size for a gathering with lots of deserts to try. Extremely pleased and this recipe will go in my personal recipe collection to be used over and over again! Read More
(7)
Rating: 5 stars
12/03/2015
I made over Thanksgiving and they were a huge hit! I made my own pie shells by cutting out the shapes with a biscuit cutter and putting these into a muffin pan. I only had one type of corn syrup that I used in this. These were super yummy! Read More
(6)
Rating: 5 stars
12/04/2016
I made a whole pecan pie instead of the mini pies. It was amazing! I usually don't rate recipes but this one was phenomenal! Read More
(4)
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Rating: 5 stars
11/25/2016
Made this instead of pumpkin pie for Thanksgiving and served it with a scoop of pumpkin spice ice cream. Delicious!!!! I used the Never Fail II pie crust recipe which made it so easy to make in mini pans. Read More
(3)
Rating: 5 stars
12/25/2016
Loved the filling hate pie crust so I subed shortbread crust recipe for that. These went fast at my Thanksgiving meal Read More
(2)
Rating: 4 stars
12/23/2016
These mini tarts were tasty. I used only light corn syrup as what I had on hand. I'll add some raisins next time. Thanks for recipe. Read More
(1)
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Rating: 4 stars
12/02/2019
I did change a couple of things. I used a muffin tin and put in paper muffin cups. Put homemade crust in pressing against bottom and sides. Put in balled up aluminum foil and baked for a few minutes. I didn't have enough syrup so I used what I had and finished off the amount needed using molasses. They turned out great. They were loved by all more than Costco's pecan pie. Too much work so will not make again unless I have premade tart shells and bottle of syrup. Read More
(1)
Rating: 5 stars
02/04/2020
I used golden corn syrup (all I had in the house), and they turned out great. They are a hit with the in-laws. This recipe will be replacing all the others I had aside. Read More
Rating: 5 stars
05/06/2018
These are wonderful everyone goes crazy over them. Read More
Rating: 3 stars
09/13/2019
Won't make again. Filling was too sweet, even for someone who LOVES pecan pie. Also, it was runny when served, though I had cooked for 28 min. and let it cool thoroughly. Read More