These Mini Pecan Pies are both simple to prepare and can be made in advance, making them an ideal miniature indulgence for Thanksgiving as well!
To begin, you’ll need a pie crust, which can be either a store-bought one or homemade. If you’ve never ventured into making your own pie crust, you’ll find comprehensive instructions in this post on crafting your own. I assure you, creating your own pie crust is much simpler than you might imagine. Afterward, roll out the dough and fashion it into 12 circles. I personally employed a 3-inch cookie cutter for this task, but if you lack one, a glass or any similar item will suffice just as well.
A quick tip to keep in mind is to ensure that your dough slightly extends up the sides of each muffin cavity. You might need to gently stretch each dough piece before placing it into the muffin compartments. This way, the filling will remain entirely enclosed within each portion of pie dough.
After preparing the pecan pie filling, you’ll proceed to add precisely 1 tablespoon of the filling to each dough piece. I highly recommend being cautious not to overfill them. If your pecan pie filling spills over the edges of the dough, it can result in a messy outcome during baking. Your goal is for it to resemble the image shown above in the muffin pan.
This recipe yields a delightful dozen of mini pecan pies, but it’s effortlessly scalable if you’re serving a larger gathering. Enjoy!
MINI PECAN PIES
prep time:30minutes MINS
cook time:25minutes MINS
total time:55minutes MINS
These Mini Pecan Pies are a breeze to prepare and can even be made in advance. They serve as an ideal miniature indulgence for Thanksgiving as well!
INGREDIENTS
SERVINGS: 12 MINI PECAN PIES
- 1 pie crust store-bought or homemade
- 1/3 cup light corn syrup
- 1/4 cup brown sugar
- 1 and 1/2 tablespoons unsalted butter melted
- 1 egg lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
INSTRUCTIONS
- Preheat your oven to 350°F.
- Roll out the pie dough on a floured surface until it forms a 12-inch circle. Using a 3-inch cookie cutter or a glass, cut out 12 circles from the dough. Gently place each dough circle into the cavities of a 12-count muffin pan, ensuring that the dough slightly extends up the sides (you may need to stretch it a bit). Place the muffin pan in the refrigerator while you prepare the filling.
- In a mixing bowl, combine the corn syrup, brown sugar, melted butter, egg, and vanilla extract until thoroughly mixed. Add in the chopped pecans and mix well. Retrieve the muffin pan from the refrigerator. Evenly distribute the filling, about 1 tablespoon each, among all 12 muffin cavities, being careful not to let the pecan pie filling spill over the dough edges.
- Bake at 350°F for approximately 25 minutes or until the filling sets. Once done, take them out of the oven and let them cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and place them on a wire rack to cool completely. Enjoy
NOTES
You can freeze mini pecan pies for 2-3 months in an airtight freezer bag or container. To enjoy them, simply thaw them overnight in the refrigerator and then allow them to come to room temperature on the counter before serving.