🥧 Mini Pecan Pies
Ingredients
For the Crust
- 1 package refrigerated pie crusts (2 crusts)
- Flour, for dusting
For the Pecan Filling
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup light corn syrup
- 2 large eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1½ cups chopped pecans
- ¼ teaspoon salt
Instructions
- Preheat the oven: Heat oven to 350°F (175°C). Lightly grease a 12-cup muffin pan.
- Prepare the crust: Roll out the pie crusts on a lightly floured surface. Cut out approximately 12 circles large enough to fit into the muffin cups.
- Form the crusts: Gently press each dough circle into a muffin cup, making sure the dough reaches up the sides.
- Make the filling: In a bowl, whisk together the brown sugar, granulated sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans.
- Fill the pies: Spoon the pecan mixture into each crust, filling each about ¾ full. Avoid overfilling because the filling will bubble as it bakes.
- Bake: Bake for 25–30 minutes, or until the filling is set around the edges and slightly soft in the center.
- Cool: Remove from the oven and let the mini pies cool in the pan for about 10–15 minutes. Carefully transfer them to a wire rack to cool completely.
- Serve: Serve at room temperature or slightly warm. They are delicious with whipped cream or a scoop of vanilla ice cream.
Yield: 12 mini pies
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: About 45 minutes
Storage
Store cooled mini pecan pies in an airtight container in the refrigerator for up to 4 days. Let them come close to room temperature before serving for the best texture.
