Mini Pecan Pies

Makes 44 mini pies

Use chopped pecans or pecan halves, but chopping the pecans seems to provide better overall "pecan coverage" and a nuttier flavor.

Bake Time
45 to 50 minutes
44 (4-inch) unbaked mini pie crusts
1-1/2 pounds (6 cups) chopped pecans OR pecan halves
1 dozen eggs
2 pounds (4 cups) sugar
32 fluid ounces (1 quart) Karo® Light Corn Syrup
OR Karo® Dark Corn Syrup
4 ounces (1/2 cup) butter OR margarine, melted
4 teaspoons pure vanilla extract

Preheat oven to 350°F.  Place pie shells on sheet trays. Portion about 2-1/2 tablespoons pecans into each pie shell. 

Lightly beat eggs in a large mixer bowl.  Add sugar, corn syrup, butter and vanilla; beat until well blended. 

Pour filling into pie crusts using a #16 scoop.    Bake 45 to 50 minutes.  Cool on wire rack.  Store pies in refrigerator.

Serve with whipped topping or vanilla ice cream, if desired.

Recipe Tips:  Pie is done when center reaches 200°F.  Tap center surface of pie lightly with the back of a spoon - it should spring back when done. 

Mini pie shells are available at Wick's Pies, Inc.  800-642-5880 or