Description
These Mini Pecan Pies are perfectly bite-sized treats featuring a buttery pie crust filled with a rich, sweet pecan filling. Made with simple pantry ingredients like brown sugar, corn syrup, and chopped pecans, they bake up golden and delicious in under 40 minutes—ideal for holiday gatherings or anytime a sweet snack is needed.
Ingredients
Scale
Pie Crust
- 1 package pie crust (store-bought or homemade)
Filling
- 1 cup brown sugar
- 3/4 cup corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter, melted
- 1 cup pecans, roughly chopped
- 1 pinch salt
- 12 pecan halves (for topping)
Instructions
- Prepare Pie Crust: Roll out the pie crust dough and cut into 3.5-inch circles. Gently press each circle into the cups of a mini muffin tin to form the crust bases.
- Chill Pie Shells: Place the dough-lined muffin tin in the refrigerator to chill, helping the crust hold its shape while preparing the filling.
- Mix Filling: In a mixing bowl, whisk together the brown sugar, corn syrup, egg, vanilla extract, melted butter, and a pinch of salt until the mixture is smooth and well-combined.
- Add Pecans: Stir in the roughly chopped pecans evenly into the filling mixture.
- Fill Pie Crusts: Spoon the pecan filling into each prepared crust, filling about three-quarters full. Place one pecan half on top of each mini pie for garnish.
- Bake: Preheat the oven to 350°F (175°C). Bake the mini pecan pies for 20 to 25 minutes, or until the filling is set and the crust turns a golden brown.
- Cool and Serve: Allow the pies to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy.
Notes
- For best results, use chilled pie crust dough to prevent shrinking during baking.
- Ensure not to overfill the crusts to avoid overflow during baking.
- You can substitute corn syrup with maple syrup or honey for a different flavor, though texture may vary.
- Store leftover mini pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
