With an electric mixer, cream together 1/4 pound of butter and 1/4 cup of sugar until light and fluffy. Add the egg and vanilla and beat until well combined. Whisk together the flour and salt and then add to butter mixture in 3 additions. Blend well until dough forms.
Butter or spray 12 mini fluted pie molds. Divide dough into 12 equal portions and pat into mini molds. Prick the dough with a fork to prevent bubbling or rising. Partially bake molds for 15 minutes.
In a saucepan, combine 1/2 pound of butter, brown sugar, sugar and honey. Bring to a boil and cook for 3 minutes. Remove from heat and carefully stir in the pecans and the heavy cream.
Pour the filling into the pie crust molds. Return to the oven and bake for 20 minutes or until bubbly and the top is semi-firm. Let cool before serving.
Serve mini pecan pies with whipped cream if desired.
Nutrition facts
Calories
650
Fat
52 g
Sat Fat
18 g
Sodium
40 mg
Carbs
43 g
Fiber
3 g
Protein
6 g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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