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Mini Pecan Pies in a Jar

PrintPrint Recipe
  • Difficulty: Easy
  • Yield: 8 mini pies
  • Prep Time: 0:05
  • Bake Time: 30 to 35 minutes
  • Cool Time: 2 hours

Ingredients

  • 8 (4 ounce) glass can ning jars
  • 1 cup (4 ounces) pecan halves
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 2 eggs
  • 2/3 cup sugar
  • 1-1/2 tablespoons butter, melted
  • 3/4 teaspoon pure vanilla extract
  • Whipped cream
  • Crumbled graham crackers, vanilla wafers OR cookies

Directions

  1. Preheat oven to 350°F. Spray interiors of jars with cooking spray. Add 2 tablespoons of pecans to each jar.
  2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Pour a scant 1/4 cup filling into each jar. (Tip: Combine the corn syrup mixture in a 2-cup or larger glass measuring cup to pour easily into the jars). Place filled jars on a baking sheet or cake pan.
  3. Bake on center rack of oven for 30 to 35 minutes. Pies are done when centers reach 200°F.
  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.
  6. 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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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Mini Pecan Pies in a Jar

  • Difficulty: Easy
  • Yield: 8 mini pies
  • Prep Time:  5 minutes
  • Bake Time: 30 to 35 minutes
  • Cool Time: 2 hours

Ingredients

  • 8 (4 ounce) glass can ning jars
  • 1 cup (4 ounces) pecan halves
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 2 eggs
  • 2/3 cup sugar
  • 1-1/2 tablespoons butter melted
  • 3/4 teaspoon pure vanilla extract
  • Whipped cream
  • Crumbled graham crackers vanilla wafers OR cookies

Directions

  • Preheat oven to 350°F. Spray interiors of jars with cooking spray. Add 2 tablespoons of pecans to each jar.
  • Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Pour a scant 1/4 cup filling into each jar. (Tip: Combine the corn syrup mixture in a 2-cup or larger glass measuring cup to pour easily into the jars). Place filled jars on a baking sheet or cake pan.
  • Bake on center rack of oven for 30 to 35 minutes. Pies are done when centers reach 200°F.
  • 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.