Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C) and generously coat a standard 12-cup muffin pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for about 25 minutes or until the center of the pies start to solidify and are no longer jiggly.
  6. 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.
  7. 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.