Name: Mini Pecan Pies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 package refrigerated pie crusts (2 crusts); 1 cup chopped pecans; 2/3 cup light corn syrup; 1/2 cup brown sugar (packed); 2 large eggs; 2 tablespoons unsalted butter (melted); 1 teaspoon vanilla extract; 1/4 teaspoon salt; Whole pecan halves

Description

These Mini Pecan Pies are perfect bite-sized desserts ideal for holidays and special occasions. Made with a buttery pie crust filled with a sweet, gooey pecan filling, they boast a delightful crunch and rich flavor in every small tart. Simple to prepare and perfect for sharing, these mini pecan pies are a classic American treat.

Ingredients

Scale

Crust

1 package refrigerated pie crusts (2 crusts)

Filling

1 cup chopped pecans
2/3 cup light corn syrup
1/2 cup brown sugar (packed)
2 large eggs
2 tablespoons unsalted butter (melted)
1 teaspoon vanilla extract
1/4 teaspoon salt

Garnish (Optional)

Whole pecan halves

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the mini pies.
Prepare Crusts: Roll out the refrigerated pie crusts on a clean surface. Use a 3-inch round cutter to cut out circles from the dough. Press each circle gently into the cups of a mini muffin pan, forming small pie shells.
Make Filling: In a mixing bowl, whisk together the light corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and well combined. Stir in the chopped pecans gently to evenly distribute them throughout the filling.
Fill Crusts: Spoon the pecan filling evenly into each prepared mini crust, filling them about three-quarters full. Optionally, top each with a whole pecan half for an attractive garnish.
Bake: Place the muffin pan in the preheated oven and bake for 20–25 minutes or until the filling is set and the crusts are golden brown, indicating they are fully cooked.
Cool: Remove from the oven and allow the mini pies to cool in the pan for 10–15 minutes to firm up, then carefully remove them. Transfer to a wire rack and cool completely before serving to allow the filling to fully set.

Notes

Lightly grease the mini muffin pan or use mini paper liners to make removing the pies easier.
Mini pecan pies freeze well; simply thaw them at room temperature before serving to maintain their texture and flavor.