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Easy Mini Pecan Pies with Buttery Crust

Three glistening mini pecan pies with flaky crusts and caramelized pecan toppings, ready to eat.
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Make classic, gooey pecan pie flavor in individual, bite-sized servings perfect for holiday entertaining or easy portion control. This recipe uses simple ingredients for a crowd-pleasing dessert.

Ingredients

Scale
  • 1 package (14.1 ounces) refrigerated pie crusts (2 crusts total)
  • 1 cup pecan halves, plus extra for topping
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a standard 12-cup muffin tin.
  2. Unroll the pie crusts. Use a 3.5-inch round cutter to cut circles from the dough. You should get about 6 to 8 circles per crust. Gently press the dough circles into the bottom and up the sides of the prepared muffin cups.
  3. In a medium bowl, whisk together the brown sugar and granulated sugar.
  4. Add the melted butter, beaten eggs, corn syrup, vanilla extract, and salt to the sugar mixture. Whisk until the filling is smooth and well combined.
  5. Place about 5 to 7 pecan halves into the bottom of each pastry cup.
  6. Carefully pour the filling mixture over the pecans in each cup, filling them about three-quarters full.
  7. Top each pie with a few additional pecan halves.
  8. Bake for 18 to 20 minutes, or until the crust edges are golden brown and the filling is set but still slightly jiggly in the center.
  9. Let the mini pecan pies cool completely in the muffin tin on a wire rack before removing them. Cooling allows the gooey filling to set properly.
  10. Remove the pies from the tin and serve. These are great make ahead desserts.

Notes

  • For a richer, more buttery crust, you can substitute the store-bought dough with your favorite homemade shortbread or standard pie crust recipe.
  • If you do not have corn syrup, you can substitute it with an equal amount of maple syrup, though the texture of the filling will change slightly.
  • These individual pecan pies freeze well. Cool completely, then store in an airtight container for up to one month. Thaw before serving.

Nutrition

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