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Mini Pecan Pies

Delightful mini pecan pies that are quick to make and perfect for any occasion, featuring a rich, gooey filling and a flaky crust.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 18 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 box refrigerated Pillsbury Pie Crust Saves time and ensures a flaky texture.
For the filling
  • 1 cup packed brown sugar Adds rich sweetness.
  • 1 cup light corn syrup Helps bind the filling.
  • 3 large eggs Provides structure and richness.
  • 3 tablespoons melted butter Adds moisture and flavor.
  • 1 teaspoon vanilla Enhances flavor.
  • 3/4 cup chopped pecans Adds crunch.
  • 18 pieces pecan halves For garnishing the tops.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and spray a mini muffin pan with cooking spray to prevent sticking.
  2. Using a large circle or flower cookie cutter, cut out as many circles as possible from the refrigerated pie crust.
  3. Gently press the circles into the prepared muffin pan; be careful not to tear any holes in the crust.
Mixing the filling
  1. In a mixing bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, and vanilla until well combined.
  2. Stir in the chopped pecans to the mixture.
Baking
  1. Carefully fill each mini pie crust nearly to the top, but avoid overfilling.
  2. If desired, place one pecan half in the center of each mini pie for an elegant touch.
  3. Bake in the preheated oven for about 20 minutes, or until the pies are lightly browned. Watch closely to avoid overbaking.
  4. Once done, remove the mini pecan pies from the oven and let them cool before serving.

Notes

These mini pecan pies are best served warm with vanilla ice cream or freshly whipped cream. Store in an airtight container in the fridge for 3-4 days, and freeze for up to 3 months.