Mini Pecan Pies (Muffin-Tin Recipe)

2 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

¼ teaspoon salt

Optional: a few extra whole pecan halves to place on top of each mini pie for decoration.

Instructions

1. Prep the Pan and Oven

1. Preheat your oven to 175°C / 350°F.

2. Lightly grease a 12-cup muffin tin with butter or nonstick spray, making sure to coat the sides so the pies release easily.

2. Cut and Fit the Crusts

1. Lightly flour your work surface. Unroll one pie crust and gently roll it out a bit thinner to even the dough.

2. Use a round cutter (about 8–9 cm / 3–3.5 inches) or a drinking glass to cut circles from the dough.

3. Press each circle gently into a muffin cup, making little pie shells. The dough should come up the sides but not stick over the top too much.

4. Re-roll dough scraps and continue cutting until the first crust is used up, then repeat with the second crust until all 12 cups are lined.

   • If you have extra dough, you can cut tiny shapes (stars, leaves) to decorate the tops.

3. Make the Pecan Filling

1. In a medium bowl, whisk together:

   • Brown sugar

   • Corn syrup

   • Eggs

   • Melted butter

   • Vanilla extract

   • Salt
     until smooth and well combined.

2. Place a tablespoon of chopped pecans into the bottom of each crust-lined muffin cup (divide the cup of pecans evenly among the 12 cups).

4. Fill the Mini Pies

1. Carefully spoon the liquid filling over the pecans in each cup, filling each crust to about two-thirds full.

   • The filling will puff up as it bakes, so don’t overfill.

2. If you like, place one pecan half or a small decorative dough shape on top of each mini pie.

5. Bake

1. Bake in the preheated oven for 20–25 minutes, or until:

   • The crusts are golden brown, and

   • The centers look set and slightly puffed (they’ll firm up more as they cool).

2. If the crust edges brown too quickly, you can lightly lay a piece of foil over the pan for the last few minutes.

6. Cool and Remove from the Pan

1. Place the muffin tin on a cooling rack and let the mini pies cool in the pan for 15–20 minutes.

2. Run a small knife around the edges to loosen, then gently lift each mini pecan pie out and transfer to a wire rack to cool completely.

They’ll firm up as they cool, giving you that classic gooey-but-sliceable pecan filling in each bite.

Storage

• Store cooled pies in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days.

• Warm them slightly in the microwave (5–10 seconds) or low oven before serving for that just-baked taste.

• They also freeze well: wrap individually, freeze up to 2 months, thaw in the fridge, then warm before serving.

Variations

• Chocolate Mini Pecan Pies: Sprinkle a few chocolate chips in the bottom with the pecans before adding the filling.

• Bourbon Pecan Pies: Add 1–2 tablespoons bourbon to the filling for a deeper flavor (reduce the corn syrup just a little).

• Maple Pecan Pies: Replace some or all of the corn syrup with pure maple syrup for a beautiful maple note.