Irresistibly Easy Mini Pecan Pies Perfect for Your Thanksgiving

Delightful mini pecan pies, perfect for Thanksgiving gatherings, combining comfort and elegance in every bite.

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Course: Dessert

Cuisine: Southern

Keyword: Easy Pecan Pie, holiday baking, Mini Pecan Pies, Pecan Pie Recipe, Southern Desserts, Thanksgiving Desserts

Prep Time: 15

Cook Time: 25

Cooling Time: 10

Total Time: 50

Servings: pies

Calories: 210kcal

Equipment

Muffin tin
Mixing Bowl
whisk
Rolling Pin

Ingredients

For the Pie Crust

1 pkg Pie Crust Store-bought for convenience or homemade.

For the Filling

1 cup Chopped Pecans Walnuts can be substituted.
¾ cup Brown Sugar Can substitute with white sugar for a lighter touch.
½ cup Light Corn Syrup Dark corn syrup or maple syrup can be used as substitutes.
½ cup Butter Must be melted for best mixing results.
1 large Egg Flax egg can be used for a vegan alternative.
1 tsp Vanilla Extract Enhances flavor significantly.

Instructions

Preparation Steps

Preheat the oven to 350°F.
Roll out the pie crust on a floured surface and cut out 3-inch circles. Fit into muffin tins.
Refrigerate the lined muffin tin for about 15 minutes.
Whisk together melted butter, brown sugar, egg, corn syrup, and vanilla extract in a bowl until combined.
Stir in chopped pecans gently into the filling mixture.
Spoon the pecan mixture into the prepared crusts, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes.
Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve with a drizzle of caramel sauce for an extra indulgent touch. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for 3 months.

Nutrition