Description
These Mini Pecan Pies are the perfect handheld dessert for holidays or any sweet craving. With a gooey brown sugar filling, toasty pecans, and flaky pie crust, they’re quick to bake, easy to store, and endlessly satisfying. Perfect for fall parties, dessert trays, and gifting!
Ingredients
1 pie crust (store-bought or homemade)
1 cup chopped pecans
1/2 cup brown sugar
1/2 cup light corn syrup
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter
1/4 teaspoon salt
Instructions
1. Preheat oven to 350°F and lightly grease a mini muffin tin.
2. Roll out pie dough and cut into 3-inch circles. Press each circle into the muffin tin cavities.
3. In a bowl, whisk egg, brown sugar, corn syrup, vanilla, butter, and salt until combined.
4. Stir in chopped pecans.
5. Spoon the filling into each crust-lined cup, filling nearly to the top.
6. Bake for 20 to 25 minutes until the crust is golden and filling is set.
7. Let cool in tin for 10 minutes, then transfer to wire rack.
8. Serve warm or at room temperature.
Notes
Use a 3-inch round cutter for perfect mini crusts.
Do not overfill the crusts—filling expands slightly while baking.
These pies freeze beautifully for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 130
- Sugar: 10g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg