Mini Pecan Pies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert; pie
Serves: 12
Ingredients
  • 1-2 pie crusts store bought or homemade
  • ⅓ c. light corn syrup
  • ⅓ c. brown sugar
  • 1½ Tablespoons melted butter
  • 1 egg slightly beaten
  • ½ t. vanilla extract
  • ½ c. chopped pecans
Instructions
  1. Preheat oven to 350 degrees
  2. On a lightly floured surface, roll the pie dough into a 12 inch circle. Using a 3inch cookie cutter, cut our 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit. Transfer muffin tin to the refrigerator while making the filling.
  3. In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling - about 1 Tablespoon each. Make sure to not overfill.
  4. Bake at 350 degrees for about 25 minutes or until filling is set. Remove from oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.
Recipe by The Gingham Apron at https://www.theginghamapron.com/mini-pecan-pies-5/