Mini Pecan Pies

Hi guys!

Hope your week is going good, just think it’s almost Friday! Now today I though I would do another mid week treat recipe for yous and as you can tell it is mini pecan pies. If you go onto Pinterest and search for recipes for pecans, then you will see some amazing “mini pecan bites” and I mean they look amazing! So I thought “hey ho lets give them a go” but what I ended up with, isn’t half as nice as the Pinterest picture makes them look. But I thought I would still share this with you.

What you need


For the pastry;

  •  105g Brown Sugar
  • 250g Plain Flour
  • 1/2 tsp Salt
  • 170g Butter

For the Filling; 

  • 280g Brown Sugar
  • 2 tbsp Butter
  • 2 1/2 cups of chopped Pecans
  • 3/4 cups of Corn Syrup (don’t worry I’ll explain soon)
  • 2 tbsp Melted Butter
  • 1tsp Vanilla Extract

Lets get cooking!

Firstly preheat your oven to gas mark 4 and grease a Mini Muffin tin (or I used a Yorkshire Pudding tin) and set to one side.


Once you have done that, melt your 2 tablespoons of butter in a pan and add your chopped Pecan Nuts. Roast them until they start to turn golden brown. Be careful I left mine for a split second and they had started to catch, but luckily they weren’t burnt just darker than planned.


Now its time to make your crust! In a bowl cream together the Brown Sugar and Butter together. Once creamed add in your Flour and Salt. I ended up using my hands to help combine these even more.


Take small amounts and make your pastry cups in your greased tin, be careful not to make these too thick or thin, but if you think it might be either of these, alter the cooking time.


Once again set these aside while you make the filling. In another large bowl mix together the Brown Sugar, Melted Butter, Vanilla and Light Corn Syrup. Now for the Light Corn Syrup (if you can’t buy it) in a bowl or measuring jug mix 1 1/4 cups of Granulated Sugar with 1/4 cup of hot water. This will make roughly 1 cup of Light Corn Syrup. Once these are mixed together stir in your toasted Pecans.


 That’s it your filling is made. Now spoon the mixture into your cases/ pastry cups. Don’t fill them to the top of the cups though.


Pop these in the oven until the crust is nice and golden brown, my crust was a bit thick so mine took about 40 minutes.


If you can, spin or twist the pies while they are still in the Muffin or Yorkshire Pudding tin. This just helps to prevent them from sticking to the bottom of the pan. Once they are completely cooled, take them out of the tin and add more topping to them.


And that is it! you have your very own Mini Pecan Pies!


As you can tell these are nothing like the scrummy ones on Pinterest, but they are made the way that the instructions say. The only difference is that I had to convert from Cups the Grams. And I also used Demerara sugar as I didn’t have any brown sugar, but I didn’t think this would have been a problem as they are basically the same thing, just brown sugar is a little finer. I had a LOAD of filling left over which my boyfriend reduced down to make a Pecan Brittle. But the full thing is too sweet for my liking, it just seems to be pure sugar. I had half of one and it ended up giving me toothache. They might be nice however, if you warm them up and have them with custard or ice cream, they sort of remind me of the cornflake cake you used to get in school.

Despite all of that, I thought I would still share this with you in case you fancied giving it a try. If you do and yours turn out better I would love to see a picture of them.


Kathleen xox

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