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Close-up of mini pecan pies, a perfect addition to Thanksgiving Desserts in 20 Minutes.

Quick Pecan Mini Pies

These quick pecan mini pies are perfect for a last-minute Thanksgiving treat. They come together in under 30 minutes, making them a weeknight win for busy home cooks.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 18 pies
Course: Dessert
Cuisine: American
Calories: 319
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups pecan halves coarsely chopped
  • 1 cup white sugar
  • 3 large eggs beaten
  • 1/2 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 18 3-inch ready-to-bake pie shells

Equipment

  • Food processor
  • Bowl
  • Baking sheet

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Gather all your ingredients.
  2. Place the pecan halves in a food processor and pulse until they are coarsely chopped.
  3. In a bowl, mix together the white sugar, beaten eggs, light corn syrup, dark corn syrup, melted butter, vanilla extract, and salt. Gently fold in the chopped pecans.
  4. Spoon about 1/4 cup of the pecan mixture into each of the ready-to-bake mini pie shells. Arrange the filled pie shells on a baking sheet.
  5. Bake in the preheated oven for 25 to 30 minutes, or until the mini pies are slightly browned. Serve them warm or let them cool. Store any leftovers in airtight containers for up to one week.

Nutrition

Calories: 319kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 3gCholesterol: 35mgSodium: 163mgPotassium: 54mgFiber: 1gSugar: 22gCalcium: 17mgIron: 1mg

Notes

For the best flavor, use real butter and vanilla extract instead of margarine and vanilla flavoring.

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