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Mini Pecan Pies

Delightful mini pecan pies featuring a rich, nutty flavor with a sweet, buttery filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 2 9-inch 9-inch homemade pie crusts or 1 store-bought 14-ounce refrigerated pie crust
For the Filling
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsalted butter, melted
  • 1 large egg, beaten
  • 1/3 cup light corn syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup finely chopped pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Generously coat a standard 12-cup muffin pan with nonstick cooking spray.
  3. Roll out the pie crusts on a lightly floured surface and cut out circles using a 3.5-inch diameter cookie cutter or glass.
  4. Press each dough round into the muffin pan slots.
Filling Preparation
  1. In a medium bowl, whisk together the brown sugar, granulated sugar, melted butter, beaten egg, light corn syrup, vanilla extract, salt, and finely chopped pecans.
  2. Spoon about 1 1/2 tablespoons of the filling into each dough-lined muffin cup.
Baking
  1. Bake the mini pies for approximately 25 minutes or until the centers start to set and are golden brown.
  2. Allow the pies to cool completely in the pan, then remove them gently.

Notes

Serve warm with vanilla ice cream or top with chocolate sauce for a special touch. Store in an airtight container in the refrigerator for 3-5 days.