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Mini pecan pies

Mini pecan pies

These bite-sized mini pecan pies feature flaky crust filled with a caramel-like pecan filling that’s both chewy and nutty.
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Prep Time 15 minutes
Cook Time 24 minutes
Resting Time 10 minutes
Total Time 49 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Crust
  • 2 refrigerated pie crusts thawed
Filling
  • 0.5 cup light corn syrup
  • 0.5 cup packed brown sugar
  • 1 large egg
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 0.75 cup chopped pecans

Method
 

Crust Preparation
  1. Preheat oven to 350°F (177°C) and grease a 24-cup mini muffin tin.
  2. On a lightly floured surface, unroll pie crusts and cut 24 circles using a 2½-inch round cutter.
  3. Press each dough circle into the muffin cups so edges reach just to the rim.
Filling Preparation
  1. In a medium bowl, whisk light corn syrup, brown sugar, egg, melted butter, vanilla extract, and salt until smooth.
  2. Fold in chopped pecans until evenly coated.
  3. Spoon about 1 tablespoon of filling into each crust.
  4. Bake 20–24 minutes, until filling is set and crust edges are golden brown.
  5. Allow pies to rest in the pan 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a nuttier flavor, brown the butter before folding into the filling.
Ensure crust rounds remain chilled until pressed to avoid shrinkage during baking.