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Egg Free Mini Pecan Pies

  • Beginner
  • 8 mini pies
  • 40 min
Baking Success Or Baking Mess


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


Preheat oven to 350°F. Spray interiors of jars with cooking spray. Add 2 tablespoons of pecans to each jar.

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.

Bake on center rack of oven for 25 to 35 minutes.

Cool for 2 hours on wire rack before serving.

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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