Gift giving can be as simple as pie….literally! Give the gift of mini pecan pies to friends, neighbors, and family this year! These tasty little treats are individually packaged and ready for your creative wrappings and bows!
Who can say no to pecan pie?? They are so easy and irresistible!
To stand out, this year my family and I are going to make mini pecan pie, wrap them in ribbons and bows and deliver them to friends, family, and neighbors!
This holiday, give the gift of eggs by sending loved ones homemade treats, like my Mini Chocolate Chip Pecan Pies or one of these festive sweets from the Ohio Poultry Association. For the breakfast lover on your list, give them the gift of eggs by sending a gift card to their favorite restaurant or diner!
What Do I Need To Make These Mini Pecan Pies?
Pecan halves
Eggs
Corn syrup
Brown sugar
Molasses
Vanilla extract
Salt
Butter
Prepackaged refrigerated pie crust (I used a box with two crusts)
Semi-Sweet Chocolate chips
5-inch disposable pie tins with lids
How To Make These Pecan Pies
STEP ONE – You want to begin this recipe by lining your tins with the pie crust. Working with one crust at a time, roll your pie crust on a lightly floured surface until it is roughly 10 inches in diameter. Use your pie tins like a biscuit cutter and cut way dough to fill about 5 pie tins, rerolling the scraps as necessary. Repeat with the remaining dough and pie tins,
STEP TWO – Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet and toast your pecans for about 8 minutes. Allow the nuts to cool completely. Increase the oven temperature to 400 degrees.
STEP THREE – For the filling, in a large bowl, whisk together the eggs, corn syrup, brown sugar, molasses, vanilla, and salt. Slowly mix in melted butter. Fold in pecans and chocolate chips. Reserve about 15 pecans for the tops of your pies.
STEP FOUR – Divide the filling between the pie tins. Arrange 3 whole pecans on the top of your pie (this is more for aesthetics). Place the pie tins on a baking sheet. Bake the pies for 10 minutes, then reduce the oven temperature back to 350 degrees and continue baking for another 10-15 minutes. The pies are done when the crust begins to brown and the filling begins to puff up around the edges. The centers will be indented and slightly jiggly. The pies will continue cooking in the tins once removed.
Can Pecan Pie Be Frozen?
If you will not be distributing your pie right away, they can be frozen until you need them.
Make sure your pies are completely cool. Wrap each pie in plastic wrap and in foil and stack them in the freezer. These pies can be frozen for up to 3 months. Do you not use the lids as the sole protection in the freezer. They will not prevent freezer burn.
Does Pecan Pie Need To Be Refrigerated?
We tend to think that pecan pie can be left out because the title leads us to believe it is a nut based-pie. But, it is actually an egg-based pie. Pecan pie can be left out for up to 2 hours max, beyond that bacteria could form.
Your pecan pies should be stored in the refrigerator. Pecan pie can be refrigerated for up to 3 days.
Recipe Tips
- I always use large eggs in my baking.! Using a different size egg, without making adjustments to the other ingredients, will affect the texture, flavor, and consistency of your baked good. If you don’t have large eggs, use this conversion chart to see how to substitute different sizes.
- This recipe calls for multiple eggs, be sure to add your eggs one egg at a time. This will allow the eggs to incorporate evenly.
- Set your eggs out about 30 minutes ahead to safely bring them to room temperature for easy mixing into the filling.
- Toasting your pecans does add an extra step, but toasting the nuts brings out a deeper flavor that makes your pies taste richer.
- Make sure you use light corn syrup for this recipe.
- Your molasses should be unsulphured (the most common brands available in your grocery store are unsulphured)
- I do not have a homemade pie crust that I love, I found the refrigerated box variety to be sufficient for this recipe, but feel free to use your favorite crust recipe.
- This recipe can be halved to make 5 mini pies or a 9-inch pie.
- If your pie appears too runny, it is probably due to the bake time. Your filling should jiggle slightly, a little like Jell-O but the edges will be firm and set. Again, your pie will continue to set as it rests in the pan.
- Only put the lids on the pies once the pies have completely cooled. Use a variety of ribbons and bows (purchased or homemade) and perhaps add a little note with each pie. Be sure to give storing and serving instructions to each giftee.
If you are looking for another mini pie option to gift, try these Mini Pumpkin Pies!
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There’s a good chance the eggs you’ll use for holiday baking came from an Ohio egg farm! Ohio is ranked No. 2 in the nation for egg farming, producing more than 10 billion eggs a year.
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Mini Pecan Pie
Who can say no to pecan pie, especially when they have chocolate chips too! These mini pies are so easy and irresistible! They are perfectly portioned too so no fighting over the last piece!
Ingredients
- 1 box refrigerated pie crusts
- 3 cups pecan halves
- 8 large eggs, room temperature
- 2 cups light corn syrup
- 1 1/3 cup light brown sugar
- 2 tablespoons molasses
- 2 tablespoons vanilla extract
- 2 teaspoons kosher salt
- 12 tablespoons unsalted butter, melted, slightly cooled
- 1 12 oz bag semi-sweet chocolate chips
Instructions
- For the crust; working with one crust at a time, roll your pie crust on a lightly floured surface until it is roughly 10 inches in diameter. Use your pie tins like a biscuit cutter and cut way dough to fill about 5 pie tins, rerolling the scraps as necessary. Repeat with the remaining dough and pie tins,
- Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet and toast your pecans for about 8 minutes. Allow the nuts to cool completely. Increase the oven temperature to 400 degrees.
- For the filling, in a large bowl, whisk together the eggs, corn syrup, brown sugar, molasses, vanilla, and salt. Slowly mix in melted butter. Reserve about 15 pecans for the top, fold in the remaining pecans and chocolate chips.
- Divide the filling between the pie tins. Arrange 3 whole pecans on the top of your pie (this is more for aesthetics). Place the pie tins on a baking sheet.
- Bake the pies for 10 minutes, then reduce the oven temperature back to 350 degrees and continue baking for another 10-15 minutes. The pies are done when the crust begins to brown and the filling begins to puff up around the edges. The centers will be indented and slightly jiggly. The pies will continue cooking in the tins once removed from the oven.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 941Total Fat 55gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 33gCholesterol 185mgSodium 608mgCarbohydrates 115gFiber 6gSugar 100gProtein 10g
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