Mini Pecan Pies

By jiafei

12 Person

55 Minutes

124 Calories

These Mini Pecan Pies are easy to make and can also be made ahead of time. These are the perfect mini treat for Thanksgiving too! These Mini Pecan Pies are the final pie recipe I wanted to share with you before Thanksgiving. It started with this delicious pumpkin pie recipe and now we’re moving on to these delicious Mini Pecan Pies because you really can’t go wrong with a mini dessert. Right? Not only are these mini pies extremely easy to make, but they’re also a great dessert that people can just grab and enjoy.

Ingredients

1/2 cup Chopped pecans
1/2 tsp. Vanilla extract oil
1 Egg lightly beaten
1 1/2 tbsp. Unsalted butter melted
1/4 cup Brown sugar
1/3 cup Light corn syrup
1 Pie crust

Method

01

Preheat oven to 350°F.
02

On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
03

In a mixing bowl, mix the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
04

Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.

Related Tags

Mini Pecan Pies

5.0

( By jiafei )

01 Information

Grade easy
Serving 12 servings
Calorie 124 Kcal
Prep Time 30 Mins
Cook Time 25 Mins
Total Time 55 Mins

02 Ingredients

1/2 cup Chopped pecans

1/2 tsp. Vanilla extract oil

1 Egg lightly beaten

1 1/2 tbsp. Unsalted butter melted

1/4 cup Brown sugar

1/3 cup Light corn syrup

1 Pie crust

03 Method

Step 1

Preheat oven to 350°F.

Step 2

On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.

Step 3

In a mixing bowl, mix the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.

Step 4

Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.

04 Author

jiafei

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