These Mini Pecan Pies pack 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!
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 filling ingredients except for the pecans into a 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.
Preheat the oven to 350 degrees F. Bake for 20 to 25 minutes. Remove from the oven and allow to cool in the tin for a few minutes, then pop out onto a wire cooling rack.
Sprinkle a little powdered sugar over the top before serving, or add some whipped cream. Devour.
You can buy already crushed pecans, or buy them whole and chop them yourself.
Use almond extract if you prefer, in place of the vanilla extract.
Store in a covered container at room temperature for about 5 days.