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Fail-Proof Mini Pecan Pies with Buttery Crust

A close-up shot of several freshly baked mini pecan pies cooling on a wire rack, featuring gooey filling and whole pecans.
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Make these bite-sized pecan pies for easy serving at parties or holidays. They feature a flaky, buttery crust and a sweet, gooey pecan filling, perfect for individual portions.

Ingredients

Scale
  • 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
  • 1 cup light corn syrup
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
  2. Unroll the pie crusts. Use a 3-inch round cutter to cut circles from the dough. Gently press each dough circle into the cups of the prepared muffin tin, forming small crusts.
  3. In a medium bowl, whisk together the corn syrup, eggs, granulated sugar, vanilla extract, and salt until combined.
  4. Stir in the melted butter.
  5. Divide the pecan halves evenly among the crust-lined muffin cups.
  6. Carefully pour the filling mixture over the pecans in each cup, filling them about three-quarters full.
  7. Bake for 20 to 25 minutes, or until the filling is set and the crust edges are golden brown.
  8. Let the mini pies cool completely in the muffin tin on a wire rack before carefully removing them.

Notes

  • You can prepare the crusts and filling ahead of time. Store the unbaked pies covered in the refrigerator for up to 24 hours before baking.
  • For a richer flavor, substitute 1/4 cup of the corn syrup with bourbon.
  • These individual pecan pies freeze well. Place cooled pies in an airtight container and freeze for up to one month. Thaw them overnight in the refrigerator before serving.

Nutrition

Find it online: https://delishcraze.com/mini-pecan-pies-recipe-easy-individual-desserts/