Belly Full · by Amy Flanigan★ 5.0 (39)
Mini Pecan Pies
NUTRITION · PER SERVING35M COOK
CAL 5%·PRO 2%
CARBS 15G55% OF CAL
0G FIBER12G SUGAR2G OTHER
FAT 6G46% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini versions of the classic pecan pie with a buttery crust, custard filling, and pecans. Individual servings of this traditional Southern dessert, perfect for holiday entertaining.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 9-inch refrigerated rolled pie crusts ((homemade or store-bought))
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter (melted)
- 1 large egg (beaten)
- 1/3 cup light corn syrup
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cup finely chopped pecans
At a glance
PER SERVING · TIME 35M
CAL 5%·PRO 2%
CARBS 15G55% OF CAL
0G FIBER12G SUGAR2G OTHER
FAT 6G46% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 73mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 27mg
- Calcium
- 9mg
- Iron
- 0.20mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.