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Easy Mini Pecan Pies

A close-up shot of several gooey, caramelized mini pecan pies stacked and arranged on a white serving plate.
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Make individual servings of classic pecan pie using a simple filling and flaky crust. These bite-sized desserts are perfect for holidays or entertaining.

Ingredients

Scale
  • 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
  • 1 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 1 cup granulated sugar
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped pecans, plus 24 whole pecans for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 24-cup mini muffin tin.
  2. Unroll the pie crusts. Use a 3-inch round cookie cutter to cut out circles from the dough. Gently press each dough circle into the cups of the prepared mini muffin tin.
  3. In a medium bowl, whisk together the corn syrup, eggs, sugar, melted butter, vanilla extract, and salt until combined.
  4. Stir in the chopped pecans.
  5. Spoon the filling evenly into the pastry-lined cups, filling each about three-quarters full.
  6. Place one whole pecan on top of the filling in the center of each pie.
  7. Bake for 18 to 20 minutes, or until the crust edges are golden brown and the filling is mostly set. The center may still jiggle slightly.
  8. Let the mini pecan pies cool completely in the muffin tin on a wire rack before carefully removing them.

Notes

  • For a richer flavor, substitute half of the light corn syrup with maple syrup.
  • If you do not have a mini muffin tin, you can use a standard 12-cup muffin tin and bake for 22 to 25 minutes, adjusting the yield to 12 pies.
  • If you prefer a homemade crust, use your favorite recipe and cut circles as directed.

Nutrition

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