Mini Pecan Pies

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5 from 7 votes

These crunchy, sweet, nutty two-bite treats are delicious fall desserts. Perfect for holiday parties!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings mini pies

Calories 146kcal

Author Marlynn Schotland

Equipment

Mini muffin pan

Ingredients

non-stick cooking spray
1 refrigerated pie crust, at room temperature

Pecan Pie Filling

1½ cups finely chopped pecans
½ cup packed light brown sugar
⅓ cup light corn syrup
1 teaspoon vanilla extract
1 large egg, at room temperature
1 egg white
¼ teaspoon table salt

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Instructions

Preheat oven to 350°F. Spray the mini muffin pan with nonstick cookspray and set aside.
Unroll the pie crust onto a cutting board. Use the cookie cutter to cut out circles. Roll the extra dough into a ball, then roll it flat again with a rolling pin and cut out more circles until you've used all of the dough. You should end up with 15 to 18 circles.
Press each dough circle into the bottom and up the sides of the prepared muffin cups to create mini pie crusts.
Sprinkle 1 to 2 Tablespoons of the chopped pecans into the center of each cup.
In a large bowl, whisk together the brown sugar, corn syrup, vanilla, egg, egg white, and salt. Spoon about 2 teaspoons filling over pecans in each muffin cup.
Place the muffin pan in the oven and bake at 350°F for 18-20 minutes, or until the centers are firm. The pastry should be just lightly brown and the filling puffed slightly. Let cool completely in the pan before removing the pies and serving.

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Notes

Store mini pecan pies in airtight containers at room temperature for up to 4 days, or in the refrigerator for up to 5 days. You can also freeze these mini pies in airtight freezer-safe containers or freezer-safe bags for up to two months. Be sure to thaw them overnight and let them come to room temperature before reheating in the oven to warm them up. You can also enjoy these at room temperature.

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