Description
Everything you love about pecan pie in a cute little mini portion, sized perfectly for two and made with honey (not corn syrup).
Ingredients
Scale
- 1 pie crust
- 1 Tablespoon salted grass-fed butter, melted
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 egg
- 1/2 teaspoon vanilla
- A pinch of salt
- 3/4 cup pecans
Instructions
- Preheat the oven to 425 F.
- Roll out the pie dough and set two mini pie pans upside down on the dough. Using a knife, cut a slightly larger circle than your mini pans. Place the dough into the mini pie pans, gently pushing down. Prick the bottom with a fork. Set the crusts on a baking sheet, tent with aluminum foil and bake for about 10 minutes, until the crust starts to puff up a bit and is lightly browned on the edges. (Use any extra crust you might have for pie crust cookies or save it for mini quiches or to top pot pies.) Reduce heat to 350 F.
- Meanwhile, whisk together the rest of the ingredient except the pecans until well mixed. Stir in the pecans, then divide the filling to fill the two mini pans, making sure both pies get a good helping of pecans.
- Set the pies on a rimmed baking sheet, and set in the oven to bake at 350 F for about 30 minutes, tenting with foil for the first 15 minutes. Remove from oven and let cool completely before eating.
Notes
© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Pie, Honey, Pecan, Nuts, Holidays, Desserts