Mini Pecan Pie Recipe

These Mini Pecan Pies pack a bunch of flavor into a few bites, all the buttery, sugary, nutty deliciousness in one little pie. Yum!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings pies

Calories 146kcal

Preheat the oven to 350°F (175°C). Grease your muffin tin.
Roll out 2 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.
1/3 cup white sugar, 2 tablespoons light brown sugar, 1/2 cup light corn syrup, 1/2 teaspoon vanilla extract, 3 tablespoons butter, 2 large eggs
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 – the filling expands! The pecans will float to the top.
1 cup pecans
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.
Devour.

Grease the mini muffin tin well, and don't fill the crusts to the top - the filling puffs up!

Let the pies firm up in the tin for a few minutes before moving them to a cooling rack.

Make ahead. Bake 1-2 days ahead. Refrigerate within 2 hours of baking.

Storage. The egg-based filling needs refrigeration. Store covered in the fridge for 3-4 days total, including make ahead days.

Freezing. Cool, freeze in a single layer, then transfer to a freezer-safe container. Freeze for up to 2 months and thaw in the fridge overnight.