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Mini Pecan Pies

Mini pecan pies bake in a muffin pan with flaky refrigerated pie crust and a sweet, nutty filling. Their golden crusts and slightly puffed centers make these individual treats easy to serve.
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Prep Time 20 minutes
Cook Time 26 minutes
Resting 25 minutes
Total Time 1 hour 11 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • nonstick cooking spray
  • 1 package (14.1 oz) refrigerated pie crusts 2 crusts
For the filling
  • 1 egg large
  • 0.33 cup light corn syrup
  • 0.33 cup light brown sugar packed
  • 1 tbsp unsalted butter melted and cooled slightly
  • 1 tsp vanilla extract
  • 0.125 tsp salt
  • 0.75 cup pecans finely chopped

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Prepare the crust
  1. Heat the oven to 350°F.
  2. Spray a standard 12-cup muffin pan with nonstick cooking spray.
  3. Let the pie crusts stand at room temperature for 15 minutes so they unroll without cracking.
  4. Cut twelve 4-inch rounds from the crusts, rerolling scraps once if needed.
  5. Press one round into each muffin cup.
Make the filling
  1. In a medium bowl, whisk the egg, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
  2. Stir in the pecans until evenly coated.
Fill and bake
  1. Divide the filling evenly among the crusts, filling each cup about two-thirds full.
  2. Bake for 22 to 26 minutes, until the crusts are golden and the filling is set with slightly puffed centers.
  3. Cool the pies in the pan for 10 minutes.
  4. Loosen the edges with a thin knife and transfer the pies to a wire rack.
  5. Cool completely.

Notes

For neat crust rounds, reroll scraps only once as directed. Store covered in the refrigerator for up to 3 days; freeze yes, in an airtight container for up to 2 months. Gluten-free refrigerated pie crust is a suitable swap if needed.