Mini Pecan Pies

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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.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: mini pecan pies, pecan pie

Servings: mini pies

Ingredients

2 9-inch refrigerated rolled pie crusts (homemade or store-bought)
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, 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!

Video

Notes

Helpful tips and proper storage is included in the article.

Nutrition