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Caramel Pecan Impossible Pies Easy Mini Dessert
Emily

Caramel Pecan Impossible Pies

Mini caramel pecan impossible pies that form their own crust while baking — sweet, nutty, and irresistibly gooey with caramel drizzle. A simple yet blissful treat!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup all-purpose flour
  • 1 cup brown sugar
  • 0.25 cup melted butter
  • 4 large eggs
  • 2 cups milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup chopped pecans (plus extra halves for topping)
  • 0.5 cup caramel sauce (plus more for drizzling)

Equipment

  • Mixing bowl
  • Whisk
  • Muffin tin
  • Oven
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a muffin tin or line with baking cups.
  2. In a large bowl, whisk together flour, brown sugar, melted butter, eggs, milk, vanilla, caramel sauce, and salt until smooth.
  3. Stir in chopped pecans and divide batter evenly into muffin tin, filling about 3/4 full.
  4. Place a pecan half on top of each mini pie and bake for 25–30 minutes, or until golden and set in the center.
  5. Allow pies to cool completely before removing. Drizzle with extra caramel sauce before serving.

Notes

These pies are best served chilled or at room temperature so they set properly. Try topping with whipped cream or vanilla ice cream for extra indulgence. Store in the refrigerator for up to 4 days.