Mini Pecan Pies
Buttery mini pie crusts filled with a gooey brown sugar pecan filling -- a bite-sized Thanksgiving dessert.
Servings: 24 mini pies
Calories: 140kcal
Ingredients
Crust
- 1 batch pie dough (or 2 refrigerated pie crusts) rolled to 1/8-inch thick
Pecan Filling
- 3 tbsp unsalted butter, melted
- 1/2 cup packed dark brown sugar
- 1/3 cup corn syrup light or dark
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup chopped pecans
- 24 pecan halves, for topping
- 1 pinch flaky sea salt, for topping
Instructions
- Roll out the pie dough to about 1/8-inch thickness and cut into 24 rounds using a 2.75-inch cutter.
- Press each round into a greased 24-cup mini muffin pan, working the dough gently up the sides. Chill for 10 minutes.
- Preheat the oven to 350°F.
- Whisk the melted butter, brown sugar, corn syrup, egg, vanilla, and salt until smooth, then fold in the chopped pecans.
- Spoon about 1 tablespoon of filling into each crust. Top each with a pecan half and a pinch of flaky sea salt.
- Bake for 18 to 20 minutes, until the filling is set and the crust edges are golden.
- Cool completely in the pan, about 20 minutes, then run a butter knife around the edges to release each pie.
Notes
Store in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week. Freeze fully cooled pies in a single layer, then transfer to a freezer bag for up to 2 months.