Here’s a sweet and delicious recipe for Mini Pecan Pies 🥧🥜 — perfect for parties or dessert trays.
Ingredients (Makes 12 mini pies)
Crust:
- 1 package refrigerated pie crusts (or homemade)
- Flour for rolling
Filling:
- 1 cup pecans, chopped (reserve some whole for topping)
- ¾ cup brown sugar
- 3 tbsp butter, melted
- 2 tbsp corn syrup (or maple syrup)
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven
- 350°F (175°C).
- Prepare crusts
- Roll out pie crusts slightly.
- Cut into circles to fit a muffin tin.
- Press circles into greased mini muffin cups.
- Make filling
- In a bowl, whisk eggs, brown sugar, melted butter, corn syrup, vanilla, and salt.
- Stir in chopped pecans.
- Fill mini pies
- Pour filling into prepared crusts, leaving a little space at the top.
- Top each with a few whole pecans for decoration.
- Bake
- Bake for 20–25 minutes, or until filling is set and crust is golden.
- Allow to cool completely before removing from muffin tin.
Tips
- Prevent overflow: Don’t overfill; the filling expands slightly.
- Extra flavor: Add a pinch of cinnamon or a splash of bourbon to the filling.
- Storage: Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
If you want, I can also give you a no-bake mini pecan pie version that’s quick and still rich in flavor 😄
