Description
Delightful bite-sized Sweet Mini Pecan Pies packed with rich, nutty pecans and a sweet, gooey center, all encased in a flaky, golden crust. Perfect for any occasion or a sweet afternoon treat.
Ingredients
• 2 packages (14.1 oz total) refrigerated pie crusts (4 crusts)
• 1.5 cups pecans, finely chopped
• 3 large eggs
• 3/4 cup dark corn syrup
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
Instructions
Prepare your oven to 350F (175C) and prepare two standard muffin tins by greasing them. Cut 24 round circles from the pie crusts using a 3.5-inch cutter and gently press them into the bottom and sides of the muffin cups. Distribute the finely chopped pecans evenly among the pastry cups. In a bowl, whisk together the eggs, dark corn syrup, light brown sugar, melted butter, vanilla extract, and salt until the mixture is smooth. Carefully spoon the egg syrup mixture over the pecans in each cup, filling them almost to the top. Bake for 20-24 minutes, or until the filling is set and the crust edges are golden brown. Allow the pies to cool in the pan for 15 minutes before moving them to wire racks.
Notes
To check if your mini pecan pies are done, you can gently shake the muffin tin. The filling should be mostly set with just a slight wobble in the very center. The edges will be beautifully golden.
Ensure your muffin tins are well-greased or consider using non-stick muffin tins. This will make removing the baked pies much easier and prevent the delicate crusts from tearing.
When adding the pecan pieces, try to get a fairly even layer in each cup. This will help ensure consistent texture and flavor in every single pie.
Resist the urge to dig in immediately! Allowing the pies to cool in the pan for a bit and then on a wire rack helps the filling fully set, preventing any gooey messes when you serve them.
- Prep Time: 30 minutes
- Cook Time: 20-24 minutes
- Category: Dessert
- Cuisine: American