Ingredients
1 Package refrigerated pie crust (2 crusts)
1 and 1/4 cups chopped pecans (plus more for topping)
1/2 cup granulated sugar
1/2 cup light corn syrup
2 Tablespoons butter, melted
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F and spray muffin tin with non-stick cooking spray.
- Use a 3 and 1/2-inch cookie cutter to cut circles from the refigerated pie dough. Place one in each muffin tin.
- Pulse the pecans in a food processor a few times, or chop finely. (set a few aside for topping the mini pies if doing so) Set aside.
- Make the pecan pie filing by whisking together the granulated sugar, corn syrup, melted butter, egg and vanilla.
- Stir in the chopped pecans.
- Fill the mini pie crusts with 1 and 1/2 to 2 Tablespoons of the pecan pie filling mixture. Top with half a pecan or a few larger chopped pieces.
- Bake in 400°F preheated oven for 18 to 20 minute. Cool slightly before removing and allow the pecan pie bites to cool completely on a wire cooling rack.
- You can optionally top with a dollop of whipped cream or enjoy them plan!
Notes
Notes:
- Using baking spray or greasing your muffin tins is a must. Without doing so will results in the pies sticking to the muffin tin and breaking apart when you try to remove them.
- Do not overfill the pie crusts with the fillling as it will rise slightly in the oven.
- STORAGE: Once cooled, store leftover mini pecan pies in an airtight container for up to 4 days.
- FREEZING: Store cooled pies in an airtight container for up to two months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
