Mini Pecan Pies
There’s nothing sweeter or more comforting than a rich, nutty pecan pie topped with homemade whipped cream!
Servings: 12 mini pies
Ingredients
- 1 (14.1 oz.) pkg. refrigerated pie crusts (2 per package) or homemade
- 1/4 c. brown sugar packed
- 2 T. granulated sugar
- 1 T. unsalted butter melted
- 1 lg. egg beaten
- 1/3 c. light corn syrup
- 1 tsp. vanilla extract
- 1 pinch kosher salt
- 1/2 c. chopped pecans
- Homemade whipped cream for serving
Instructions
- Preheat the oven to 350 degrees. Spray a standard 12-cup muffin pan with non-stick cooking spray; set aside.
- On a lightly floured surface, unroll the pie crusts. Using a 3 1/2-inch floured circular cookie cutter or glass cut out 12 circles. (6 circles out of each pie crust)
- Carefully press each dough circle into the cups of the prepared muffin pan making sure the the dough extends halfway up the sides of each muffin cup to form a crust.
- In a medium bowl, whisk together brown sugar, granulated sugar, and melted butter until combined. Add the beaten egg, light corn syrup, vanilla, and a pinch of salt. Continue to whisk until the mixture is thoroughly combined. Stir in chopped pecans until evenly distributed throughout the filling.
- Evenly divide the filling among the pie crust-lined cups, about 1 ½ tablespoons per crust. Do not overfill, the filling expands during baking. Add a whole pecan for decoration if desired.
- Place the muffin pan on the center rack and bake for 20-25 minutes. The pies are done when the centers are set and no longer liquid or jiggly upon shaking the pan.
- Remove the pan from the oven and allow the pies to cool completely while still in the muffin pan.
- Once cooled, gently loosen the pies from the muffin cups with a thin sharp paring knife. Carefully remove each pie being careful not to break the crust.
- Serve the pies garnished with a dusting of confectioners’ sugar or a dollop of whipped cream if desired and enjoy!