I’ve been craving pecan pie for some time. I’d only ever had one store-bought slice before, so I decided to make my own at home. This recipe turned out great — less sweet than many traditional versions, which I preferred. My husband mentioned it wasn’t as sugary as the typical pecan pie, and that was perfect for me because I don’t like overly sweet desserts. The finished pies are rich and nutty without being cloying. Enjoy!
Individual Pecan Pies
Erica Dinho
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Course Dessert
Cuisine International
Servings 6 servings
Calories 698 kcal
Ingredients
- 1 basic pie dough, homemade or store-bought
- ½ teaspoon vanilla extract
- 5 tablespoons butter, melted
- 3 eggs
- 1 cup corn syrup
- ½ cup brown sugar
- ½ cup sugar
- ¼ teaspoon salt
- 1 ¼ cups chopped pecans
Instructions
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In a large bowl, whisk together the eggs, brown sugar, granulated sugar, salt, corn syrup and vanilla until smooth. Whisk in the melted butter, then fold in the chopped pecans.
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On a lightly floured surface, roll out the pie dough and cut circles to fit individual nonstick molds. Press the dough into the molds and prick the bottoms with a fork. Pour the pecan filling into each shell.
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Preheat the oven to 350°F (175°C).
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Bake until the filling is set but still gently soft in the center, about 35 to 40 minutes. The edges should be golden and the middle should not be overly jiggly.
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Transfer the pies to a wire rack and let them cool slightly. Top each with whipped cream if desired and serve warm or at room temperature.
Nutrition
Calories: 698kcal
Carbohydrates: 96g
Protein: 7g
Fat: 35g
Sugar: 79g
Carbohydrates: 96g
Protein: 7g
Fat: 35g
Sugar: 79g
Keyword pie
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