These mini pecan pies taste just like the classic holiday pie but in cute, individual portions. Perfect for Christmas, Thanksgiving, parties, or whenever you want a rich, caramel-pecan treat without slicing a big pie.
This recipe uses refrigerated pie crust to keep things super simple, but you still get a buttery, flaky shell and a gooey pecan filling.
Yield: about 12 mini pies (standard muffin tin)
Ingredients
For the Crust
-
2 refrigerated pie crusts (9-inch each)
(or 1 sheet of ready-rolled shortcrust pastry) -
A little flour for rolling
-
Butter or nonstick spray for greasing the muffin tin
For the Pecan Filling
-
1 cup (110–120 g) chopped pecans
-
⅔ cup (135 g) light brown sugar, packed
-
½ cup (120 ml) light corn syrup
(can use maple syrup or golden syrup if you prefer) -
2 large eggs
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