Description
These Mini Pecan Pies are buttery, gooey, and individually portioned for the perfect handheld dessert. With a crisp crust and a rich pecan filling, they’re an easy-to-make treat for holidays or any sweet craving.
Ingredients
1 package refrigerated pie crust (or 1 homemade crust)
1 cup chopped pecans
12 pecan halves (for topping)
3/4 cup brown sugar
3/4 cup light corn syrup
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
Nonstick spray or butter (for greasing muffin tin)
Instructions
1. Lightly grease a 12-cup muffin tin with nonstick spray or butter.
2. Roll out pie dough and cut into 3.5-inch circles. Press into muffin cups to form mini crusts.
3. In a bowl, whisk brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth.
4. Stir in chopped pecans, reserving pecan halves for topping.
5. Spoon filling into each crust, about 3/4 full. Top each with a pecan half.
6. Bake at 350°F (175°C) for 25–30 minutes until filling is set and crusts are golden.
7. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Don’t overfill the cups—filling can bubble over.
Use light corn syrup for a traditional flavor, but dark works if preferred.
These freeze beautifully. Just wrap and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 285
- Sugar: 22g
- Sodium: 105mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Mini pecan pies, holiday dessert, bite-sized pie