Description
These mini pecan pies are the perfect bite-size treats for any occasion. With a buttery crust and a sweet, nutty filling, they are sure to be a hit at your next gathering.
Ingredients
For the Crust:
- 1 package refrigerated pie crusts (2 crusts), softened
For the Filling:
- 1 cup chopped pecans
- 2/3 cup brown sugar, packed
- 2/3 cup light corn syrup
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F. Spray a mini muffin pan with cooking spray.
- Prepare the crust: Roll out the pie crusts on a lightly floured surface and use a 3-inch round cutter to cut out circles. Press each circle into the mini muffin cups to form shells.
- Make the filling: Whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt in a bowl. Stir in chopped pecans.
- Fill the cups: Spoon about 1 tablespoon of the pecan mixture into each crust-lined cup.
- Bake: Bake for 22–25 minutes until set and golden. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- These freeze well for up to 2 months.
- Add a pinch of cinnamon or bourbon for extra flavor.
- You can use mini phyllo shells as a shortcut.
