Crust: Cut pie dough into walnut size balls, press into miniature muffin pan to make mini crust. Set in fridge.
Filling: Mix butter, sugar, salt, and vanilla, add eggs then pecans mixing well with each addition.
Spoon pie filling into each crust, bake at 350 degF for 18-20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (65g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 83 (36%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 3.2mg||1 %|
|Sodium 33.2mg||1 %|
|Potassium 119mg||3 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 37.2g|
|Protein 1.6g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 233
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