Pecan Pie

Joan Penney


I LOVE pie but my husband is not a sweets eater! These mini pies are perfect when I am craving sweets and I don’t feel guilty about eating the whole pie! They freeze well and thaw in about 15 min. Perfect with a cup of coffee when guests drop in (or for breakfast...)


☆☆☆☆☆ 0 votes

10 Min
25 Min


  • 1/4 c
  • 3
  • 1 c
    corn syrup, light
  • 1/2 c
  • 1/2 c
    brown sugar, firmly packed
  • 1 tsp
    pure vanilla extract
  • 1/2 tsp
  • 1 c
    pecans, in pieces
  • 16
    mini tart shells

How to Make Pecan Pie


  1. ***I use frozen mini pie shells. I have much luck with the Dutch Ann brand***. You will need 2 boxes for this recipe.
    Preheat oven to 325.
    Melt butter in microwave. Allow to cool slightly (3-4 min)
  2. Beat eggs in a large bowl. Add melted butter, corn syrup, sugars, extract, and salt to eggs. Mix well Add pecans and mix well.
    Bake @ 325 for 25-30 min

Printable Recipe Card

About Pecan Pie

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American
Other Tags: Quick & Easy Heirloom

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