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Easy Mini Pecan Pies

Close-up of three freshly baked mini pecan pies cooling in a light gray muffin tin.
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Make individual, bite-sized pecan pies perfect for parties or holidays using a simple recipe that yields a rich, gooey center.

Ingredients

Scale
  • 1 package (14.1 ounces) refrigerated pie crusts (2 crusts total)
  • 1 cup light corn syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup pecan halves, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
  2. Unroll the pie crusts onto a lightly floured surface. Use a 3.5-inch round cutter to cut circles from the dough. You should get about 12 circles per crust.
  3. Gently press the dough circles into the cups of the prepared muffin tin, forming small pie shells.
  4. In a medium bowl, whisk together the corn syrup, eggs, vanilla extract, sugar, and salt until combined.
  5. Stir in the melted butter.
  6. Divide the pecan halves evenly among the bottom of the pastry shells.
  7. Carefully pour the filling mixture over the pecans in each shell, filling them about three-quarters full.
  8. Place one or two extra pecan halves on top of the filling in each pie.
  9. Bake for 20 to 25 minutes, or until the crust edges are golden brown and the filling is set but still slightly jiggly in the center.
  10. Let the mini pies cool completely in the muffin tin on a wire rack before removing them. Cooling helps the filling set properly.

Notes

  • You can make these pies up to two days ahead. Store them covered at room temperature.
  • If you prefer a slightly firmer filling, increase the baking time by 2-3 minutes, checking frequently to avoid overbaking.
  • For a different look, use a 12-cup mini tart pan instead of a muffin tin.

Nutrition

Find it online: https://epicureempire.com/easy-mini-pecan-pies-recipe/