Best Mini Pecan Pies (Print-Friendly Version)
Mini pecan pies with golden crust and rich filling, made easy with pre-made dough. Festive and crowd-pleasing treats.
# Ingredients You'll Need:
→ Pie Shell
01 -
1 package refrigerated pie crusts (2 rounds, approximately 450 g total)
→ Filling
02 -
160 g pecans, chopped (plus additional for topping)
03 -
100 g granulated sugar
04 -
120 ml light corn syrup
05 -
28 g butter, melted
06 -
1 large egg
07 -
5 ml vanilla extract
# How to Make It:
01 -
Preheat oven to 200°C. Lightly coat a muffin tin with non-stick cooking spray.
02 -
Using a 9 cm cookie cutter, cut circles from the refrigerated pie dough and press one round into each cavity of the muffin tin.
03 -
Finely chop pecans using a knife or pulse in a food processor; reserve a small quantity for garnish.
04 -
In a mixing bowl, whisk together the granulated sugar, light corn syrup, melted butter, egg, and vanilla extract until fully combined.
05 -
Fold the chopped pecans into the mixture, ensuring even distribution throughout the filling.
06 -
Spoon 22–30 ml (1½ to 2 tbsp) of the pecan mixture into each pie shell. Top with reserved pecan halves or larger pieces as desired.
07 -
Bake in the preheated oven for 18 to 20 minutes, until the crust is golden and filling set.
08 -
Allow pies to cool in the tin for several minutes prior to transferring to a wire rack to cool completely.
# Extra Information:
01 -
Serve with a dollop of whipped cream for extra indulgence, or enjoy plain. Pies can be made a day in advance and stored airtight.