Mini Pecan Pies Recipe

These pecan pies are easy and so simple, made with refrigerated pie crust. Add some cool whip or serve with ice cream.

Course Dessert

Cuisine American

Keyword mini pecan pies, pecan pie, pecan tassies

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 369kcal

Heat the oven to 350° and spray a mini muffin pan with baking or cooking spray.
Use a large circle or flower cookie cutter and cut out as many circles as possible from the pie crust.
Gently press the circles of dough into the pan, careful not to tear a hole. The dough should fill the entire single muffin tin on the bottom and up the sides, and may hang over the top slightly.
Whisk the brown sugar, corn syrup, eggs, melted butter and vanilla together, then add the chopped pecans.
Carefully fill the pies nearly full, but do not overfill. Add one pecan half in the middle of the top of each mini pie, if you wish.
Place in the oven and bake for 20 minutes or until lightly browned. Careful not to overbake.
Remove and allow to cool before serving.

Size Matters - To get the mini pecan pies to be mini, use a mini cupcake pan. Using a regular cupcake pan will make these pies larger and take longer to cook.

Prevent Filling from Spilling - To prevent the pecan pie filling from spilling over the edges of the pie crust, be sure to cut the pie crust larger than the muffin pan. Also, do not overfill the pie crusts with the filling.

Prevent Mini Pies from Sticking - To keep the mini pecan pies from sticking to the muffin tin, grease the muffin tin by spreading butter all over the inside of each muffin tin and lightly flouring the bottom and sides of the tin or spraying each tin with baking spray.

Fixing a Runny Filling - If you pull the muffin tin out and notice that the filling of the mini pies is runny and not set, return the muffin tin pan to the oven and continue baking for a few more minutes. Keep an eye on it to not overbake.

Keep The Crust Edges from Overcooking - If the edges of the pie crust start turning overly brown, remove them from the oven, place foil to cover the edges of the pie crust, and return to the oven to continue baking. This will prevent the crust edges from burning.

Preventing Soggy Pie Crusts - Par-bake the crust for about 5 minutes before baking the mini pies with the pecan pie filling. This will help ensure that the bottom of the crust bakes completely.