Baby Caramel Pecan Impossible Pies
Buttery, gooey, and nutty mini pies with a soft crust, caramel filling, and glossy pecan topping in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
Ingredients
1 cup chopped pecans
½ cup all-purpose flour
1 cup brown sugar (packed)
½ cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
¼ tsp salt
¼ cup caramel sauce (plus extra for drizzling)
Instructions
Preheat oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray.
In a medium bowl, combine chopped pecans, flour, brown sugar, and salt.
In another bowl, whisk together melted butter, eggs, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Stir in the caramel sauce.
Spoon the batter evenly into the prepared mini muffin tin, filling each cup about ¾ full.
Bake for 18–22 minutes, or until the tops are golden and set.
Let pies cool in the tin for 5–10 minutes, then gently remove and transfer to a wire rack.
Drizzle with additional caramel sauce before serving if desired.
Notes
You can use store-bought or homemade caramel sauce.
These mini pies freeze well—just wrap tightly and store for up to 2 months.
Great served warm with a scoop of vanilla ice cream or whipped cream.
Make sure not to overfill the tins, as the pies will puff slightly during baking.
Find it online: https://allrecipesmade.com/baby-caramel-pecan-impossible-pies/
