Mini Pecan Pies
These Mini Pecan Pies are bite-sized versions of the classic southern dessert, featuring a buttery crust and sweet, nutty filling. Perfect for holiday gatherings or anytime you want a deliciously portable treat, they bake quickly and freeze well. Each mini pie offers a delightful blend of caramelized pecans with a rich, gooey base.
Ingredients
- 1 pie crust store-bought or homemade
- ⅓ cup light corn syrup
- ¼ cup brown sugar
- 1½ tablespoons unsalted butter melted
- 1 egg lightly beaten
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- Roll out pie crust on a floured surface; cut 12 three-inch circles.
- Place each dough circle into greased muffin tin cups, pressing dough slightly up the sides.
- Mix corn syrup, brown sugar, melted butter, beaten egg, and vanilla until well combined; stir in pecans.
- Spoon about 1 tablespoon filling into each dough-lined cup, avoiding overfilling.
- Bake for 25 minutes or until filling is set.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
Notes
- Stretch dough gently to fit muffin cups if needed.
- Do not overfill to prevent spillage during baking.
- Pies freeze well; thaw before serving.
- Use toasted pecans for deeper flavor.
- Optional: sprinkle flaky sea salt on top before baking for a sweet-salty contrast.
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