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Amazing 12 mini pecan pies Fail-Proof recipe

mini pecan pies
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Make perfect, individual-sized pecan pies easily using a muffin tin. These mini pecan pies offer the rich, sweet flavor of the classic dessert in a convenient, bite-sized package. They are simple to prepare, making them great for parties or quick holiday treats.

Ingredients

Scale
  • 1 package (14.1 ounces) refrigerated pie crusts (or 1 batch shortbread crust)
  • 1 cup chopped pecans
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 2 large eggs
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
  2. Roll out the pie crusts. Use a round cutter slightly larger than the muffin cup wells to cut out circles.
  3. Gently press the pastry circles into the prepared muffin cups, forming small crusts.
  4. In a medium bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, corn syrup, vanilla extract, and salt until smooth.
  5. Stir in the chopped pecans until they are evenly coated.
  6. Spoon the pecan filling mixture evenly into each pastry-lined cup, filling them about three-quarters full.
  7. Bake for 20 to 25 minutes, or until the crusts are golden brown and the filling is set.
  8. Let the mini pies cool in the muffin tin for at least 15 minutes before carefully removing them to cool completely on a wire rack.

Notes

  • You can substitute store-bought crust for a faster preparation.
  • For a richer flavor, toast the pecans lightly before adding them to the filling.
  • If the tops start browning too quickly, loosely tent the muffin tin with foil during the last 10 minutes of baking.
  • These freeze well after cooling; store in an airtight container.

Nutrition

Find it online: https://whiskdaily.com/easy-mini-pecan-pies-fail-proof-recipe/