Ingredients
1/2 cup all-purpose flour
3/4 cup brown sugar
1/2 cup melted butter
3 large eggs
1 1/2 cups milk
1 tsp vanilla extract
1/4 tsp salt
3/4 cup chopped pecans (plus extra pecan halves for topping)
1/2 cup caramel sauce (plus more for drizzling)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with baking cups.
- In a large bowl, whisk together flour, brown sugar, melted butter, eggs, milk, vanilla extract, caramel sauce, and salt until smooth.
- Fold in chopped pecans.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Top each mini pie with a pecan half.
- Bake for 25–30 minutes, until golden and centers are set.
- Cool completely before removing from the tin.
- Drizzle with extra caramel sauce before serving.
Notes
- Toast pecans for a deeper flavor.
- Can be made ahead and stored chilled for up to 3 days.
- Freeze for up to 1 month; thaw before serving.
- For variations, add chocolate drizzle, bourbon, or pumpkin spice.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 17g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
