Mini Pecan Pies
Ingredients
- 2 store bought pie crusts
- 2 cups chopped pecans
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 large egg
- 2 tbsp unsalted butter
melted & cooled
- 1 tsp vanilla extract
- 1/2 tsp salt
Directions
- 1
Preheat the oven to 350º F. Generously butter a regular sized muffin pan. I recommend using butter instead of non-stick cooking spray. Set aside.
- 2
Using a 3 or 4 inch circle cookie cutter, cut out 12 circles from the 2 pie crusts. Using a small amount of flour and a rolling pin, roll each circle until it’s 5 inches in diameter. Place one circle in each muffin well. Use your fingers to press and form the dough to fully cover the well and the sides.
- 3
In a mixing bowl, combine the pecans, brown sugar, maple syrup, egg, melted & cooled butter, vanilla extract and salt. Stir with a spatula until thick. Place about 2 tablespoons of the pecan mixture in each muffin well. The wells should only be about 1/2 to 3/4 full. The pecan mixture will bubble up during baking so be sure not to overfill the muffin pan.
- 4
Bake for 20-25 minutes or until the pecan mixture is set and stable on the edges, but slightly jiggly in the middle. Remove the pan from the oven.
- 5
If some of the pecan filling bubbles over the pie crust onto the muffin pan, take a small spatula or butter knife when the pies first come out of the oven and gently loosen it from the pan while the mixture is still warm.
- 6
After the pies have cooled completely in the muffin pan, use the same small spatula or butter knife and gently go around the outside of each muffin well, helping to loosen the pie. Then use the spatula to pop the pies out.
Mini Pecan Pies
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About this Recipe
Craving the comforting taste of pecan pie but in a convenient, bite-sized form? These Mini Pecan Pies deliver all the classic flavor you love, made even better with real maple syrup and no corn syrup, perfect for any occasion.
What makes this recipe truly special is its commitment to flavor and ease. By skipping corn syrup in favor of pure maple syrup, you get a richer, more nuanced sweetness that truly elevates the pecans. Plus, using store-bought pie crusts and a muffin pan means you can achieve impressive results with minimal effort, making holiday baking or everyday treats a breeze.
Get ready for a delightful sensory experience. Each mini pie offers a wonderfully flaky crust, cradling a rich, gooey filling packed with chopped pecans. The notes of brown sugar and maple syrup create a deeply satisfying, sweet, and nutty sensation that's utterly irresistible. This recipe yields 12 servings, providing perfect individual portions that are naturally flavorful and incredibly satisfying.
Customization & Serving
- For a different nut profile, you could experiment with a mix of pecans and walnuts, though the classic pecan flavor is truly highlighted here.
- While the recipe specifies store-bought pie crusts, you could certainly use your favorite homemade pie crust recipe if you prefer.
- These mini pecan pies are ideal for holiday gatherings, potlucks, or simply as an elegant dessert after dinner. Serve them at room temperature or slightly warmed for an extra cozy treat. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.