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–+ servings
Four individual pecan tarts arranged on a white plate, showcasing their flaky crusts and rich pecan filling.

Restaurant-Style Thanksgiving Desserts at Home

This recipe will guide you in creating delicious mini pecan pies, perfect for your Thanksgiving dessert spread. These pies offer a taste of restaurant-style elegance that you can easily replicate at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 18 mini pies
Course: Dessert
Cuisine: American
Calories: 319
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pecan Pie Filling
  • 1.5 cups pecan halves coarsely chopped
  • 1 cup white sugar
  • 3 large eggs beaten
  • 0.5 cup light corn syrup
  • 0.5 cup dark corn syrup
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
For the Mini Pies
  • 18 ready-to-bake pie shells 3-inch

Equipment

  • Food processor
  • Bowl
  • Baking sheet

Method
 

  1. Gather your ingredients. Preheat your oven to 350 degrees F (175 degrees C).
  2. Place the pecan halves in a food processor and pulse until they are coarsely chopped.
  3. In a bowl, mix together the white sugar, beaten eggs, light corn syrup, dark corn syrup, melted butter, vanilla extract, and salt. Fold in the chopped pecans.
  4. Spoon 1/4 cup of the pecan mixture into each of the ready-to-bake mini pie shells. Arrange the filled pie shells on a baking sheet.
  5. Bake in the preheated oven for 25 to 30 minutes, or until the mini pies are slightly browned. Serve warm or cool. Store in airtight containers for up to one week.

Nutrition

Calories: 319kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 3gCholesterol: 35mgSodium: 163mgPotassium: 54mgFiber: 1gSugar: 22gCalcium: 17mgIron: 1mg

Notes

For the best flavor, use real butter and vanilla extract instead of margarine and vanilla flavoring.

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