Mini Pecan Pies

This recipe packs everything you love about an iconic Southern dessert into a two-bite, handheld mini pecan pie! These tiny beauties are the perfect dessert for holidays, baby showers, afternoon tea, or any other occasion that calls for a fun treat.

Course Dessert

Cuisine Southern

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 288kcal

Author Imma

Ingredients

1 whole pie crust, unbaked
3 large eggs
¾ cup (178ml) light corn syrup
1 cup (213g) brown sugar, firmly packed
1½ teaspoon (7ml) vanilla extract
¼ cup (57g) butter, melted
½ teaspoon (3.5g) salt
1½ cups (190g) pecans, coarsely chopped
⅓-½ cup (60g) pecan halves, for topping (optional)
Ice cream for serving

Instructions

Preheat oven to 350°F/175℃.
Spray a mini muffin pan or cupcake tins with baking spray.
Working with one pie crust at a time, unroll it on a hard surface, then use a 3-inch cookie cutter to cut circles of pie dough, rerolling as needed.
Press each circle into the bottom of the prepared muffin pan, then crimp decoratively, if desired. Chill it in the fridge while you make the pecan mixture.
In a medium bowl, whisk the eggs, corn syrup, brown sugar, vanilla extract, melted butter, and salt until blended. Stir in the pecans.
Spoon the pecan mixture into the prepared muffin pan, careful not to overfill. Top each pie with a pecan half.
Bake for 15-20 minutes or until the topping is set. Cool in pan for 2 minutes. Remove to wire racks, and cool completely. Enjoy!

Notes

Avoid sticky situations by using a nonstick muffin or cupcake pan and coating it liberally with baking spray. Coat the muffin wells and the top of the pan in case your mini pies overflow a bit. Speaking of which…
Don't overfill your mini pies! Leave a little room between the filling and the top of the pie crust. If you overfill them, they'll spill over during baking, and all that liquid on the outside of the pie crust can mess with the crust's texture, make them super hard to remove, and make a mess in your oven.
Another just-in-case is to put a baking sheet under your muffin pan in the oven to catch the drips and keep your oven clean. Even the best of us spill sometimes.
Make sure each mini pie crust is perfectly intact with no rips or tears before adding the filling because they'll let filling through the bottom or sides of the crust as it bakes, making them challenging to remove from the pan. (This is the voice of experience here.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition