Description
These adorable mini pecan pie bites offer all the classic flavor of a traditional pecan pie in a delightful, portable package with a flaky crust and a rich, gooey pecan filling.
Ingredients
1 package (14.1 oz) refrigerated pie crusts (2 crusts)
1 cup finely chopped pecans
1/2 cup dark corn syrup
1/3 cup packed light brown sugar
2 tbsp unsalted butter, melted
1 large egg
1 tsp vanilla extract
1/4 tsp salt
Instructions
1. Prepare your oven by preheating it to 350 degrees Fahrenheit (175 degrees Celsius) and lightly greasing a 24-cup mini muffin tin with non-stick spray.
2. Take out your pie crusts, unroll them, and use a 2.5-inch round cookie cutter to create 24 circles. Gently press each dough circle into the mini muffin cups.
3. In a bowl, combine the dark corn syrup, brown sugar, melted butter, egg, vanilla extract, and salt, whisking until everything is nicely blended.
4. Evenly distribute the finely chopped pecans among the bottoms of the mini pie crusts.
5. Spoon the pecan filling over the chopped pecans in each cup, filling them about three-quarters full.
6. Bake for 18 to 22 minutes, or until the crusts turn golden brown and the filling has set. Let them cool in the pan for 15 minutes before carefully removing them.
Notes
When pressing the dough circles into the muffin cups, be gentle to avoid tearing the crust. You want them to line the cups without stretching too thin.
The mini pies are ready when the crust is golden brown and the filling appears set. It might still have a slight wobble, but it shouldn’t be liquid.
Letting them cool in the pan for the specified 15 minutes is essential for them to firm up properly before you try to remove them.
If you’ve greased your mini muffin tin well, the bites should pop out easily. You can also use a very small offset spatula or a thin knife to gently loosen the edges if needed.
- Prep Time: 25 minutes
- Cook Time: 18-22 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A