Mini Pecan Pies

Mini Pecan Pies have all the flavors of pecan pie you know and love - from the crunchy pecans to the gooey filling to the flaky crust - all in an individual serving size that makes them ideal for entertaining!

4.60 from 15 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 371kcal

Author: Cathy Trochelman

Ingredients

1 Tablespoon all purpose flour
1 package refrigerated pie crusts 2 crusts
3 eggs slightly beaten
3/4 cup granulated sugar
1 cup light corn syrup
2 cups pecan halves
1/3 cup salted butter melted
1 teaspoon vanilla extract

Instructions

Sprinkle flour onto work surface. Unroll pie crusts and use a rolling pin to spread out edges.
Cut 6-8 circles into each pie crust (a total of 12-16) using a 3.5 - 4 inch cookie cutter.
Press circles into a well-greased nonstick muffin pan.
In a medium mixing bowl, combine eggs, sugar, and corn syrup. Mix well.
Add pecan halves, melted butter, and vanilla. Mix well.
Fill each pie crust with 1/4 cup of filling.
Bake at 350° for 30 minutes.
Cool completely in pan before removing.
To remove: use a knife to gently loosen edges from the pan. Use the same knife or the handle of a spoon to lift the pies out of the pan.

Notes

Removing pies from tins:

Use non-stick muffins pans.

Spray them generously with cooking spray.

Gently press the dough rounds into the pan just until they form a small cup.

Do not overfill crusts. Overfilling will cause the filling to stick to the sides of the pan, making the pies more difficult to remove.

Cool pies completely in pans before attempting to remove.

Use a knife to gently loosen any parts of the filling or crust that may be stuck to the pan.

Use the same knife or the handle of a spoon to lift pies out of pans.

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