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!
Servings: 12 mini pies
Ingredients
- 2 9-inch homemade pie crusts (or 1 store-bought 14 ounce refrigerated box)
- 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
Instructions
- Preheat oven to 350 degrees F. Generously coat a standard size 12-cup muffin pan with nonstick cooking spray.
- 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.)
- 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!)
- In a medium mixing bowl, whisk together the brown sugar, granulated sugar, melted butter, beaten egg, corn syrup, vanilla extract, a pinch of salt, and chopped pecans. Mix until thoroughly combined.
- 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.)
- Bake for about 25 minutes (or when the center of pies start to solidify and are no longer jiggly.)
- Cool completely in pan.
- 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.
- Serve and enjoy!
Notes
For helpful tips on successful baking and removing them from the pan, and proper storage, please refer to the article.
Nutrition
Calories: 252kcal · Carbohydrates: 31g · Protein: 3g · Fat: 13g · Saturated Fat: 4g · Cholesterol: 20mg · Sodium: 150mg · Potassium: 64mg · Fiber: 1g · Sugar: 14g · Vitamin A: 55IU · Calcium: 17mg · Iron: 1mg