Mini Pecan Pies

These mini pecan pies pack so much deliciousness in crisp, golden cups! Easier than a full pie, they bake perfectly in a muffin pan with store-bought crust.

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Course: Desserts

Cuisine: American

Keyword: mini pecan pie recipe, mini pecan pies

Prep Time: 20

Cook Time: 20

Additional Time: 10

Total Time: 50

Servings:

Calories: 145kcal

Author: Louisa

Equipment

Ingredients

1 ready-to-use pie crust
1 1/2 tbsp unsalted butter, melted
5 tbsp brown sugar
1 large egg
1/2 cup light corn syrup
3/4 tsp vanilla extract
1 1/4 cups chopped pecans
Flour for the work surface

Instructions

Preheat the oven to 350°F.
Lightly sprinkle flour over a clean surface, then roll out the pie crust. Cut out 15 circles about 3 inches wide using a round cutter.
Place liners in each muffin tin cup. Gently press a dough circle into each lined cup to form a shell. Refrigerate the tin.
In a bowl, whisk together melted butter, brown sugar, egg, corn syrup, and vanilla extract until smooth.
Stir in the chopped pecans.
Remove the muffin tin from the fridge and spoon the pecan mixture into each crust.
Bake for 20 to 25 minutes, or until the pecan filling is set and the crust is golden brown.
Let the pies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Notes

Make sure the pie crust dough comes up the sides of the muffin cups a bit. Also, don’t fill the pie shells too much. The pecan pie filling may spill over and stick to the pan, making the miniature pies difficult to remove.
We used cupcake liners, so it will be easier to lift the mini pecan pies out of the pan. Just make sure they’re baked through and have cooled enough for the filling to set!
You can use a spoon to press on the small pecan pies gently. They should spring back slightly, and the filling shouldn’t be runny.

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