Small Pecan Pies
Sweet pecan pies with a rich, gooey filling and crisp tart shells, perfect for holiday gatherings or cozy desserts, appealing to pecan and caramel lovers.
Ingredients
Instructions
- Place tart shells on a cookie sheet.
- Mix all ingredients, including eggs, sugar, Karo syrup, vanilla, and chopped pecans.
- Pour the mixture into the tart shells, adding pecans on top if desired.
- Bake at 425°F for 10 minutes.
- Reduce oven temperature to 325°F and bake for an additional 30 minutes or until golden brown.
Tips & Substitutions
To enhance the flavor, consider toasting the chopped pecans before adding them to the mixture. If you don't have Karo syrup, you can substitute with maple syrup or honey for a different taste. Make sure to monitor the baking time closely to achieve the perfect golden brown crust without overbaking.
Serving Suggestions
These small pecan pies are delightful served warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. They pair beautifully with a cup of coffee or tea, making them ideal for afternoon gatherings. For a complete dessert experience, consider serving alongside Pumpkin Dip (Spread).
Storage & Reheating
Store any leftover small pecan pies in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This will help maintain their crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Small Pecan Pies contains roughly 347 calories, with 5g protein, 46g carbohydrates, and 15g fat. It is an excellent source of vitamin C (41% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just give it a good stir before pouring it into the tart shells. This can save time on the day you plan to bake them.
What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for each egg. This works well to bind the ingredients without compromising the flavor.
How do I know when the pies are done baking?
The small pecan pies are done when they are golden brown on top and the filling is set. You can gently jiggle the pies; if they wobble slightly but are not liquid, they are ready. Keep an eye on them during the last few minutes to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).