Mini Pecan Pies That Will Disappear Before You Know It

About 7 years ago I was introduced to mini pecan pies. It was love at first bite! I have made whole pies but I prefer the mini version any day of the week! Mini pies are not as rich, they have smaller portion sizes, and I get more crust. The crust has always been my favorite part of any pie!

This recipe is super easy and super yummy!

Ingredients:

• 1 pre-made pie crust
• 1/3 C of dark corn syrup
• 1 large egg
• 1/3 C brown sugar (heaping)
• 1/2 tsp vanilla extract
• 2 Tbs melted butter (let it cool a bit so you don’t cook the eggs)
• 1/4 tsp table salt
• 3/4 C chopped pecans

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Directions:

1. Preheat your oven to 350 F
2. Use a rolling pin to flatten the pie crust a bit
3. Use a round cookie cutter or glass that is about 3 1/2″ round to cut circles. I was able to get 12 circles after re-rolling the scraps a few times
4. Press the rounds you just made into a greased muffin tin and gently push it down into the mold — poke the bottom with a fork to prevent air bubbles
5. In a mixing bowl, stir dark corn sugar, brown sugar, butter, vanilla, egg, and salt until fully mixed. Fold in pecans and reserve a little to sprinkle on top at the end
6. Using a tablespoon, fill each round with the filling — you don’t want to fill over the edges if you can help it
7. Top each one with remaining pecans
8. Bake for about 20 minutes
9. Allow to cool in the pan for about 10 minutes and then transfer to a cooling rack– the filling with take longer to cool
10. I store in an air-tight container in the fridge and bring to room temp before enjoying

These Mini Pecan Pies can be made in advance and frozen! I transfer them to the fridge the day before and then bring them to room temperature before serving. I hope you enjoy these yummy bite-sized treats and tag me in your holiday desserts!

XOXO, Laya