Mini Pecan Pies
Easy-to-make mini pecan pies are the perfect bite-sized treat. These single-serve pecan pies have a buttery crust and a gooey pecan pie filling made from scratch.
Servings: 16 mini pies
Ingredients
- 16 3- inch store-bought mini pie crusts I used 3 Pillsbury mini pie crust dough packages but you can cut out 3 inch circles from store-bought or homemade pie crusts
- ⅓ cup light corn syrup
- ¼ cup pure maple syrup
- ¼ cup butter melted
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup light brown sugar packed
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F.
- Place each 3 inch round mini pie crusts in the a cup of the cupcake pan, being sure that it’s even around the edges and that the sides are about halfway up inside the cup.
- In a large bowl, add the corn syrup, maple syrup, melted butter, eggs, vanilla extract, ground cinnamon, and salt. Whisk together until well combined and smooth.
- Add in the pecans and brown sugar. Stir with a spatula until combined.
- Fill each pie crust with 1½ tablespoons of filling. Be careful not to overfill, as the filling will expand while baking.
- Sprinkle extra brown sugar or pecans on top, if you would like.
- Place in the preheated oven and bake for about 20-25 minutes, or until the filling is set and the tops are golden brown. You can do a quick toothpick test in the center of a pie – if it comes out mostly clean, the pies are ready.
- Once baked, remove the mini pecan pies from the oven and allow them to cool in the cupcake pan on a wire rack. They may seem slightly jiggly when you first take them out, but they will firm up as they cool.
- Once they’re cooled to room temperature, you can carefully remove them from the cupcake pan.
- Enjoy your delicious homemade mini pecan pies with the delightful flavors of maple and cinnamon!
Notes
Storage: These mini pecan pies can be stored at room temperature in an airtight container for 1-3 days or place them in the refrigerator for 5-6 days.
Freezing: Store them in a freezer-safe container or freezer bag. Then freeze for up to 3 months. Thaw on the counter or in the fridge overnight.
Nutrition
Calories: 126kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 74mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 120IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 0.3mg
