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Easy Mini Pecan Pies

Close-up of a freshly baked mini pecan pie with a glossy filling and whole pecans on top.
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Make individual, bite-sized pecan pies with a rich, gooey filling using a standard pie crust or muffin tin.

Ingredients

Scale
  • 1 package refrigerated pie crusts (2 crusts total)
  • 1 cup chopped pecans, plus extra for topping
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a standard 12-cup muffin tin.
  2. Unroll the pie crusts. Use a 3-inch round cookie cutter or glass rim to cut out circles from the dough. You should get about 12 circles per crust.
  3. Gently press each dough circle into the cups of the prepared muffin tin, forming small crust shells.
  4. In a medium bowl, whisk together the brown sugar, melted butter, eggs, corn syrup, vanilla extract, and salt until smooth.
  5. Stir in the 1 cup of chopped pecans into the filling mixture.
  6. Spoon the filling evenly into the prepared crusts, filling each about three-quarters full.
  7. Arrange a few extra pecan halves on top of the filling in each pie cup.
  8. Bake for 18 to 22 minutes, or until the filling is set and the crust edges are golden brown.
  9. Let the mini pies cool completely in the muffin tin on a wire rack before carefully removing them.

Notes

  • If you do not have a muffin tin, you can use a mini muffin tin for even smaller, two-bite pies, but adjust the baking time down by about 5 minutes.
  • For a richer flavor, substitute maple syrup for the corn syrup.
  • These pies store well in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://cookifyme.com/easy-mini-pecan-pies-recipe/