This mini pecan pie contains all the flavors of a traditional pecan pie, but in mini form and individual servings. Easy and fun!
Pecan pie is a classic Thanksgiving dessert. Well, there’s apple pie and pumpkin pie. All pies!
Interestingly, I know that some people (including my kids) don’t like pecans and actually choose from their coffee cake, salad, and cake, but they also like pecan pies. Makes no experience, aside from to mention that Pecan Pie is the bomb.
So, you may only imagine how much I love these Mini Pecan Pies. Because mini food that you can devour with your palms is my preferred.
Tips for success when making these Mini Pecan Pies
- Use nonstick muffin pans.
- Coat them liberally with nonstick cooking spray. (Yep! Even if you’re using the nonstick muffin pans. And spray all over, not just the muffin wells.)
- Use a cookie cutter or 3.5 ”diameter glass to make a circle out of the dough. (If the filling is smaller then the filling will remain stagnant. If the filling is bigger then the filling won’t be enough.)
- Make sure your crust doesn’t have any rips. (If you’ve got rips, your filling could seep through, making it harder to remove them once baked.)
- Don’t overfill the crusts. (For the same reason as #4,)
- Before removing the pies, let them cool completely in the pan.
- Use a dull knife to loosen the skin carefully to loosen any areas that might get caught.
- 1/3 cup light corn syrup
- 1 teaspoon vanilla extract
- 2 9-inch homemade pie crusts ((or 1 store-bought 14 ounce refrigerated box))
- 1/4 cup brown sugar
- 1 tablespoon unsalted butter, melted
- 1 large egg (, beaten)
- 2 tablespoons granulated sugar
- 1/2 cup chopped pecans
- pinch of salt
- Preheat oven to 350 stages F. Generously coat a widespread length 12-cup muffin pan with nonstick cooking spray.
- Gently roll out the pie crusts. Cut circles with a cookie cutter or glass with a 3.5-inch diameter. (You should be able to get 6 circles from each crust if you cut close to the edges and close to one another, See photo.)
- Carefully press the dough rounds into every muffin slot. (The dough must arise about midway in every muffin nicely.)
- In a medium blending bowl, whisk collectively the brown sugar, granulated sugar, melted butter, beaten egg, corn syrup, vanilla extract, a pinch of salt, and chopped pecans. Mix till very well blended.
- Fill each pie crust with 1 half of tablespoons of the filling (it won’t look like a lot, but the filling expands while baking.)
- Bake for approximately 25 mins (or while the middle of pies start to solidify and are now not jiggly.)
- Cool completely in pan.
- Gently run a dull knife around the outer crusts to loosen any parts that might be stuck, and using the same knife remove the pies from the pan.
- Serve and enjoy!
For pointers on a success baking and removing them from the pan, please refer to the article.
Mini Pecan Pies can be stored at room temperature for 2 days in an hermetic field. After that they have to be saved within the refrigerator in an airtight discipline for up to five days. To freeze, wrap every individual pie tightly with aluminum foil or plastic freezer wrap, then transfer to a heavy-responsibility freezer bag. For excellent results, use the frozen pecan pies within 1 month. Bring to room temperature earlier than serving.
- Serving Size: 12 mini pies
- Calories: 252kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Mini Pecan Pies