Mini pecan pie
Looking for a sweet treat that’s sure to impress your guests? Look no further than these Mini Pecan Pies! These bite-sized delights are made with a homemade crust and a rich and delicious pecan filling that is sure to satisfy any sweet tooth. And with a prep time of just 10 minutes, these Mini Pecan Pies are a quick and easy dessert that is perfect for any occasion.
Ingredients
- 2 homemade pie crusts 9-inch or 1 store-bought 14 oz refrigerated box
- 50 g brown sugar 1/4 cup
- 25 g granulated sugar 2 tablespoons
- 14 g unsalted butter melted (1 tablespoon)
- 1 large egg beaten
- 80 ml light corn syrup 1/3 cup
- 5 ml vanilla extract 1 teaspoon
- Pinch of salt
- 60 g chopped pecans 1/2 cup
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and generously coat a standard 12-cup muffin pan with nonstick cooking spray.
- Gently roll out the pie crusts and cut out 12 circles with a 3.5-inch diameter. Carefully press the dough rounds into each muffin slot, so that the dough comes up about halfway in each muffin well.
- In a medium mixing bowl, whisk together the brown sugar, granulated sugar, melted butter, beaten egg, corn syrup, vanilla extract, a pinch of salt, and chopped pecans until thoroughly combined.
- Fill each pie crust with 1 1/2 tablespoons of the filling. It may not seem like a lot, but the filling will expand while baking.
- Bake for about 25 minutes or until the center of the pies start to solidify and are no longer jiggly.
- Allow the pies to cool completely in the pan before using a dull knife to loosen any parts that might be stuck and removing the pies from the pan.
- Serve and enjoy!
Notes
For an extra indulgent touch, serve these Mini Pecan Pies warm with a dollop of whipped cream or a scoop of vanilla ice cream. To make ahead, simply bake the pies as directed, cool completely, and store in an airtight container in the freezer for up to 2 months.