my daughter’s mockingbird pecan pie recipe
my daughter’s mockingbird pecan pie recipe

my daughter’s mockingbird pecan pie recipe

If you read my earlier post, you’ll know we spent some time baking in the kitchen last night.  I received so many requests about my daughter’s pecan pie recipe that I have decided to post it on her behalf here.  I’ve named it “Mockingbird Pecan Pie” in honor of To Kill A Mockingbird, the book her English class is studying and the project for which she created the recipe.pecan pies

As you will see, this recipe will be one of the few with exact measurements.  If you don’t know why, you’ll have to read the post on the lesson learned by baking with my daughter.

[A note to my usual friends and fans:  this is not healthy, gluten-free, sugar-free, or vegan.  But, honey, it sho is good!]

My Daughter’s Mockingbird Pecan Pie Minis

1 package of 2 pre-made pie crusts (if you don’t have the time or are not fond of crust-making)

1 cup packed light brown sugar

1 cup clear corn syrup

1/4 cup white sugar

6 tbsp butter

2 cups roughly chopped pecans

4 eggs

2 tbsp vanilla

2 tbsp maple syrup (although I’ve known folks to add a dash or two of bourbon!)

Preheat oven to 350.  Using mini muffin tins and a small biscuit cutter, cut circles out of the pie crusts and pat them gently into the muffin tins.  Use rolling pin to roll out leftover dough after you have made one pass with biscuit cutter; repeat until all dough is gone.  Bake the crusts for 5 minutes before filling or dough will end up gooey.

In a saucepan over medium heat, melt the butter and add the sugars and corn syrup.  Whisk until combined then bring to a boil.  Boil on medium heat for 1 minute then remove from heat.

Stir in the vanilla and maple syrup.  Add more maple or vanilla to taste if needed.  Let the mixture cool for 5 minutes.

Whisk in the eggs one at a time quickly so they do not cook in the heated sugar mixture.  Stir in pecans.

Into the pre-baked pie crusts, spoon pie mixture until it is almost level with the top of the crust.  It will rise a bit while cooking but “settles” while cooling.

Bake for 15 minutes or until the pies do not jiggle or appear soft in the middle.  Remove and cool for at least 5 minutes before using a knife to carefully lift the pies out.

Makes approximately 48 mini pies





    1. Sheryl,
      You can’t go wrong with a pecan pie. They are very “forgiving” if you are more creative with the recipe like I usually am. In the South, we are fond of adding a bit of bourbon or another option is to add some chopped chocolate or chocolate chips. Another good tip–this pie is always better 1-2 days after you bake it. Good luck and have fun with it!

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