Mini Pecan Pies

Martin Luther King Jr. day was yesterday and every year we make Southern food to celebrate. Of course we talk with the kiddo’s about how things used to be and the changes that our country has made. I decided this year to see what Martin Luther King Jr.’s favorite dessert was. And if you couldn’t already tell, it was pecan pie.

Which is fantastic really, because I love pecan pie too!

Here’s how the mini pies came about. I’ve made them before. Last Easter in fact. I made them because we weren’t having a lot of people over but I wanted a lot of different pies. But if I made three different pies for five people I’d end up eating them, all. So was born the mini pie.

This way I could have banana cream, apple, and raspberry without making three separate pies. I loved that they were easy to make and the serving size was so appropriate.

No more would I sit with half a pie and devour it all before looking down and realizing what I had done. Now I can just grab one and when it’s done I can put away my fork and say with confidence, “No more!”

Or maybe just one more, then I’ll be done.

This was also something the kids could help me with and we could all have fun in the kitchen together without a huge mess.

Pie Crust


1/2 cup shortening

1 1/2 cups flour

1/2 teaspoon salt

1/4 cup water

Put all ingredients into food processor. Turn on food processor until dough clumps together forming a ball. Add extra water if needed to get to that stage. Split crust into 12 balls. Spray muffin tin with non stick spray. Smash dough out to form small circles, place in muffin tin.

Pecan Pie

1/2 cup white sugar

1 1/2 T brown sugar

1/4 teaspoon salt

1/2 cup corn syrup

1/4 teaspoon vanilla

3 teaspoons melted butter

1 egg beaten

1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Combine all ingredients except pecans. Place pecans on the bottom of crusts. Pour liquid over pecans. Bake for 20 minutes.

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