Experience your favorite holiday pie on a smaller scale with these Mini Pecan Pies. These mini pie crusts are filed with a combination of butter, vanilla, pecans, coconut, whipped topping and more. Your family will love eating these bite-size mini pecan pies this season.
What You Need
Original recipe yields 12 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
Unroll pie crust on lightly floured cutting board; cut into 12 (3-1/4-inch) rounds with biscuit cutter, rerolling scraps as necessary.
Press pastry rounds gently onto bottoms and up sides of 12 muffin pan cups sprayed with cooking spray.
Whisk egg with next 4 ingredients in medium bowl until blended. Stir in sugar. Add nuts and coconut; mix well.
Spoon evenly into crusts, adding about 1 Tbsp. nut mixture to each crust.
Bake 15 to 17 min. or until filling is hot and bubbly, and tops of pies are lightly browned. Cool 5 min.
Run knife around edges of pies to loosen from pan. Remove to wire rack; cool completely.
Serve topped with COOL WHIP.
These mini pecan pies can be baked ahead of time. Cool, then store in airtight container at room temperature up to 3 days. Or, freeze up to 3 months. If frozen, thaw overnight in refrigerator, then remove from refrigerator and let pies come to room temperature before serving.
These portion-controlled mini pecan pies make it easy to enjoy a few bites of your favorite dessert.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.