Mini Pecan Pies
Ingredients
The crust
-
1
unbaked pie crust
pie crust
The filling
-
3
Tablespoons
unsalted butter
-
½
cup
packed dark brown sugar
-
1
large
egg
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
ground nutmeg
-
½
teaspoon
ground cinnamon
-
¾
cup
chopped pecans
-
to taste
coarse sea salt or flaky sea salt
Instructions
- Prepare the pie dough and refrigerate for at least 2 hours.
- Roll out the dough and cut into 24 rounds using a cookie cutter.
- Grease a mini muffin pan and press the dough rounds into the pan.
- Chill the pan for 5-10 minutes while preheating the oven.
- Pre-bake the crusts for 7 minutes at 325°F (163°C).
- Increase the oven temperature to 350°F (177°C).
- Melt the butter and mix it with the brown sugar, egg, vanilla, nutmeg, and cinnamon.
- Stir in the chopped pecans.
- Spoon the filling into each pre-baked crust and sprinkle with coarse salt.
- Bake the mini pies for 16-18 minutes until the crust is slightly browned.
- Allow the mini pies to cool completely in the pan before serving.
Nutrition Facts (estimated)
Servings
24 mini pies
Calories
150
Total fat
8g
Total carbohydrates
18g
Total protein
2g
Sodium
50mg
Cholesterol
25mg
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