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Glorious 6-Ingredient Mini Pecan Pies

mini pecan pies
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Make perfect, individual pecan pies using a standard muffin tin. These easy mini pecan pies deliver all the rich, nutty flavor of the classic dessert in a perfectly portioned, fail-proof bite. Ideal for parties or holiday gatherings.

Ingredients

Scale
  • 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped pecans, plus extra whole pecans for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
  2. Unroll the pie dough. Use a round cutter slightly larger than the muffin cup opening (about 3.5 inches) to cut out 12 circles. Gently press each dough circle into the prepared muffin cups, forming a small crust shell.
  3. In a medium bowl, whisk together the sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined.
  4. Stir in the chopped pecans into the filling mixture.
  5. Carefully pour the filling mixture evenly into the 12 pie crust shells, filling each about three-quarters full.
  6. Place one or two whole pecan halves on top of the filling in each mini pie for decoration.
  7. Bake for 20 to 25 minutes, or until the crust edges are golden brown and the centers are mostly set (they will firm up as they cool).
  8. Let the mini pies cool completely in the muffin tin on a wire rack before carefully removing them.

Notes

  • You can substitute store-bought shortbread crusts for a crisper base.
  • If the filling seems too thin, let it sit for 5 minutes after mixing before pouring.
  • For easy removal, run a thin offset spatula around the edge of the cooled pies before lifting them out.

Nutrition

Find it online: https://tasteportfolio.com/easy-mini-pecan-pies-recipe/