A classic gooey pecan pie filling baked into two perfectly portioned mini pie shells—ideal for small households or holiday treats for two.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 2 mini pies
Ingredients
- 1 large egg
- ¼ cup dark Karo syrup
- ¼ cup sugar
- 2 teaspoons butter, melted
- ¼ teaspoon vanilla extract
- ⅓ cup chopped pecans (up to ½ cup for extra nutty)
- 2 mini pie shells (4–5 inch)
Directions
- Preheat oven to 350°F (175°C).
- Whisk together the egg, corn syrup, sugar, melted butter, and vanilla in a medium bowl until smooth.
- Stir in the pecans until fully coated.
- Use a fork to poke a few small holes in the bottom of each mini pie shell.
- Divide the pecan filling evenly between the two pie shells.
- Bake for 30–35 minutes, or until the tops are golden and the centers are mostly set.
- Let cool for 10–15 minutes before serving to allow the filling to firm.
Equipment:
- Stainless Steel Measuring Cups
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Durable, & easy to clean. - Double-Ended Stainless Steel Measuring Spoons
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Fits easily into spice jars & dishwasher safe. - 8-Piece Mixing Bowl Set With Lids
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Handy for prepping, storage & stackable.
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Serving Suggestions
- Serve with vanilla Ice cream
Tips
You can use pecan halves or pecan pieces or a combination of both. Use what you like best.
Disclaimer
The original recipe came from the bottle of Dark Karo Syrup and has been adjusted to serve 2.
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