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Egg Free Mini Pecan Pies

Egg Free Mini Pecan Pies




8 mini pies


40 minutes


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  • 8 (4 ounce) glass canning jars
  • 1 cup (4 ounces) pecan halves
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 3/4 cup Crown® Lily White® or Golden Corn Syrup
  • 1/2 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • Whipped cream
  • Crumbled graham crackers, vanilla wafers OR cookies, optional



  1. Preheat oven to 350°F. Spray interiors of jars with cooking spray. Add 2 tablespoons of pecans to each jar.
  2. Whisk together sugar and flour in a large bowl. Add corn syrup, evaporated milk and vanilla using a spoon. Pour a scant 1/4 cup filling into each jar. Place filled jars on a baking sheet.
  3. Bake on center rack of oven for 25 to 35 minutes.
  4. Cool for 2 hours on wire rack before serving.
  5. Serve each with a dollop of whipped cream. Garnish with crumbled cookies if desired.

Note: If using another size jar (other than the 4-ounce size called for), be sure to leave about 3/4-inch between the pecan filling and the rim of the jar to avoid boilovers.


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