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Easy Flaky Mini Pecan Pies

Close-up of two stacked mini pecan pies showing the gooey brown sugar filling and whole pecan topping.
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Bake individual, bite-sized pecan pies with a rich, gooey filling and a flaky crust. These are perfect for parties or holiday servings.

Ingredients

Scale
  • 1 package (14.1 ounces) refrigerated pie crusts (2 crusts total)
  • 1 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 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. Use a 3.5-inch round cutter to cut out circles from the dough. You should get about 12 circles per crust.
  3. Gently press each dough circle into the cups of the prepared muffin tin, forming small pie shells. Prick the bottom of each shell several times with a fork.
  4. In a medium bowl, whisk together the corn syrup, eggs, brown sugar, melted butter, vanilla extract, and salt until well combined.
  5. Stir in the 1 cup of pecan halves into the filling mixture.
  6. Spoon the filling evenly into the prepared pie shells, filling each about three-quarters full.
  7. Arrange a few extra pecan halves on top of the filling in each mini pie for decoration.
  8. Bake for 20 to 25 minutes, or until the crusts are golden brown and the filling is set but still slightly jiggly in the center.
  9. Let the mini pies cool completely in the muffin tin on a wire rack before carefully removing them.

Notes

  • You can prepare the filling mixture up to one day ahead and store it covered in the refrigerator.
  • For a deeper flavor, substitute 1 tablespoon of the corn syrup with bourbon.
  • If you do not have a 3.5-inch cutter, use a glass or jar rim to cut the circles.

Nutrition

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