Packing a bunch of flavor into a small bite sized pie, you get all the buttery, sugary, nutty deliciousness… and then you get to have a few more!
I’d never had a pecan pie before making them myself, so wasn’t sure how they’re supposed to taste. I knew, looking at the ingredients of many many recipes (I didn’t choose one – just made a mishmash of… a lot), that it would likely be super sweet – so I decided to do them in miniature. These mini pecan pies are the best little things EVER!!
Much like my pumpkin pies, I thought these were the perfect crust to filling ratio – and soooo addictive!!
They were great to have hanging about over the Thanksgiving weekend. People dropped by, I made coffee and had these little yummies to serve alongside. I looked like the hostess with the mostest. And I like that. They’re going to be permanent fixtures on my holiday table (and… um… other times of the year too!)
What do you like to make for when company drops by during holidays?
Want more mini treats? Of course you do!
- 3/4 cup white sugar
- 1/7 cup light brown sugar
- 1 cup corn syrup
- 3/4 tsp vanilla extract
- 1/3 cup butter melted
- 3 eggs beaten
- 1 cup pecans chopped
- 2 pie crusts you can make your own. I didn’t. Again
- Preheat the oven to 350 degrees. Grease your muffin tin.
- Roll out the pie crusts and cut with a circle cookie cutter,
- about 3 inches in diameter.
- Gently press the pie crust circles into the tin.
- Add all ingredients except for the pecans into a medium size mixing bowl and stir until combined.
- Add about a teaspoon of chopped pecans to each pie circle. Pour pie filling on top of pecans into each pie, but don’t fill all the way – as the filling expands! The pecans will float to the top.
- Bake for 15-20 minutes - cooking time can vary based on your oven.
- Remove from the oven and allow to cool in the tin for a few minutes, then pop out onto a wire cooling rack.