Mini Pecan Pies
These Mini Pecan Pies have all the flavors of traditional pecan pie, but in mini form and individual servings. Super easy and great for holiday entertaining!Step-by-step photos can be seen below the recipe card.
Ingredients
- 29-inch refrigerated rolled pie crusts ((homemade or store-bought))
- ¼ cupbrown sugar
- 2 tablespoonsgranulated sugar
- 1 tablespoonunsalted butter (melted)
- 1 largeegg (beaten)
- ⅓ cuplight corn syrup
- 1 teaspoonvanilla extract
- salt
- ½ cupfinely chopped pecans
Directions
- 1
Preheat oven to 350 degrees F. Generously coat a standard size 12-cup muffin pan with nonstick cooking spray.
- 2
Gently roll out the pie crusts. Cut circles with a cookie cutter or glass with a 3.5-inch diameter. (You should be able to get 6 circles from each crust if you cut close to the edges and close to one another.)
- 3
Carefully press the dough rounds into each muffin slot. (The dough should come up about halfway in each muffin well. Make certain there aren't any rips!)
- 4
In a medium mixing bowl, whisk together the brown sugar, granulated sugar, melted butter, egg, corn syrup, vanilla extract, a pinch of salt, and chopped pecans. Mix until thoroughly combined.
- 5
Fill each pie crust with 1 & 1/2 tablespoons of the filling (it won’t look like a lot, but the filling expands while baking.)
- 6
Bake for about 25 minutes (or when the center of pies start to solidify and are no longer jiggly.)
- 7
Cool completely in pan.
- 8
Gently run a dull knife around the outer crusts to loosen any parts that might be stuck, and using the same knife remove the pies from the pan.
- 9
Serve and enjoy!