Food and Recipes Desserts Pies Mini Pecan Pies Be the first to rate & review! Grab a fork, and dig into these mini pecan pie tarts. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on November 16, 2023 Rate PRINT Share Close Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski Prep Time: 15 mins Bake Time: 30 mins Cool Time: 30 mins Total Time: 1 hr 15 mins Yield: 1 dozen It's hard to resist pecan pie, especially when it comes in a cute little package. These Mini Pecan Pies are simple to whip up and look great on a big serving platter or cake stand. Made with frozen tart shells and a sweet, nutty filling that comes together in a single bowl, they make a fantastic addition to a dessert table or holiday buffet. The gooey pecan filling is flavored with vanilla extract, but for something a little different, you could also add a half teaspoon of fresh orange zest for a bright fresh note that pairs well with the brown sugar, or a half teaspoon of ground cinnamon or pumpkin pie spice for a warm, fragrant hint of spice. For the most flavor, toast the pecans in a single layer in a shallow pan or baking sheet before adding them to the filling. Best of all, these mini pies can be made in advance. Bake the pies as directed, let them cool to room temperature, then store them in an airtight container for up to three days. If you are transporting Mini Pecan Pies to a party or potluck, place a layer of paper towels in the bottom of the storage container so they don't slide around. Ingredients 3 cups chopped pecans 3/4 cup sugar 3/4 cup dark corn syrup 3 large eggs, lightly beaten 2 Tbsp. melted butter 1 tsp. vanilla extract 1/8 tsp. salt 1 1/2 (8-oz.) packages frozen tart shells Garnish: currants Directions Toast pecans: Preheat oven to 350ºF. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Make pie filling: Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients. Add filling to tart shells: Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Bake mini pies: Bake at 350ºF for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days. Rate It Print