Best Ever Mini Pecan Pies
Ingredients
The crust
-
2
packages
Frozen Pie Crust
The filling
-
1 ¾
cups
Pecans, chopped
-
⅓
cup
Coconut Sugar
-
¼
cup
Maple Syrup
-
1
large
Egg
-
3
tablespoons
Butter, melted
-
2
teaspoons
Vanilla Extract
-
1
pinch
Sea Salt
Instructions
- Preheat the oven to 350°F.
- Prepare a muffin tin by greasing each cavity with butter or oil.
- Roll out the pie crust and cut out 12 circles using a 4-inch cookie cutter.
- Place each mini pie crust into the muffin tin, adjusting as necessary.
- In a bowl, combine chopped pecans, coconut sugar, egg (or flax egg), melted butter, vanilla extract, maple syrup, and sea salt.
- Stir the filling until fully combined and fill each muffin tin cavity with it.
- Bake for 22-25 minutes until the filling is set and the crusts are golden brown.
- Let the pies cool completely before serving. Store leftovers in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
12 Pies
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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