Description
Delightfully sweet and nutty mini pecan pies made with a buttery pie crust and a rich filling of eggs, brown sugar, corn syrup, butter, vanilla, and chopped pecans. Perfectly portioned for sharing or enjoying as a single serving dessert, these mini pies bake up golden and crisp with a luscious, gooey center.
Ingredients
Scale
Pie Crust
- 2 refrigerated pie crusts
Filling
- 3 eggs, room temperature
- 1 cup dark brown sugar
- ½ cup light corn syrup
- 3 tbsp butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
Instructions
- Prepare the crusts: Preheat your oven to 350°F (175°C). Slightly roll out the refrigerated pie crusts on a floured surface and use a 3½ to 4-inch cookie cutter to cut out 24 circles. Reroll any leftover dough carefully and continue cutting out additional circles until you have enough.
- Line muffin pan: Lightly spray the openings of a muffin pan with cooking spray. Press each pie crust circle into the muffin cups, gently pressing down to form the base and sides of each mini pie shell.
- Make the filling: In a large bowl, crack the eggs and whisk until lightly beaten. Add the dark brown sugar, light corn syrup, melted and slightly cooled butter, and vanilla extract. Whisk thoroughly until the mixture is completely incorporated.
- Add pecans and fill crusts: Stir the chopped pecans into the filling mixture. Using a tablespoon, carefully pour about 1½ tablespoons of the filling into each prepared pie crust in the muffin pan.
- Bake the mini pies: Place the muffin pan in the preheated oven and bake for approximately 30 minutes, or until the filling is set. The pies will puff during baking and then sink slightly as they cool.
- Cool and serve: Allow the mini pecan pies to cool in the pan for 15 minutes. Then, carefully remove them from the pan and place on a cooling rack to cool completely before serving.
Notes
- Ensure eggs are at room temperature for a smoother filling mixture.
- Use a cookie cutter size between 3½ to 4 inches for perfectly sized minis.
- Leftover dough can be rerolled gently to cut more crusts, but avoid overworking.
- Cool pies completely to allow the filling to set fully before serving.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
