Mini Pecan Pies
These mini pecan pies pack all the flavor of a traditional pecan pie into bite-sized delights — flaky crust, gooey sweet filling, and crunchy pecans.
Equipment
- 12-cup muffin pan
Ingredients
Pie Crust
- 2 9-inch crusts (or 14 oz refrigerated crust) pie crust store-bought or homemade
Filling
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 tbsp unsalted butter melted
- 1 large egg beaten
- 1/3 cup light corn syrup
- 1 tsp vanilla extract
- pinch of salt
- 1/2 cup pecans finely chopped
Instructions
- Preheat your oven to 350 °F (175 °C).
- Generously coat a standard 12-cup muffin pan with nonstick cooking spray.
- Roll out the pie crusts. Using a 3.5-inch cookie cutter (or a glass), cut circles from the dough (you should get about 6 per 9-inch crust).
- Press each dough circle into the muffin pan slots, forming a crust that covers the bottom and comes up halfway on the sides.
- In a medium bowl, whisk together brown sugar, granulated sugar, melted butter, beaten egg, corn syrup, vanilla extract, and a pinch of salt until smooth.
- Stir in the finely chopped pecans until evenly distributed.
- Spoon about 1.5 tablespoons of the pecan filling into each prepared crust.
- Bake in the preheated oven for about 25 minutes, until centers are set and filling is firm to the touch.
- Allow the mini pies to cool completely in the pan so they can firm up.
- Run a dull knife around the edges of each crust to loosen them, then carefully lift each mini pie from the pan.
Notes
You can serve them warm or at room temperature. Top with whipped cream or vanilla ice cream if desired. Store in an airtight container: at room temperature for up to 1–2 days, or in the refrigerator for up to a week. Reheat in a low oven or brief microwave, being careful not to make the crust chewy.