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Ingredients
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- 1 package refrigerated pie crusts
- 1 cup chopped pecans
- 1/2 cup butter, melted
- 1 cup corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Unroll the pie crusts and use a round cookie cutter or glass to cut out circles that fit into your mini muffin tin cups. Press the circles into the cups.
- In a medium bowl, combine the chopped pecans, melted butter, corn syrup, brown sugar, eggs, vanilla extract, and salt. Mix until well combined.
- Spoon the pecan pie filling evenly into the prepared pie crusts in the muffin tin.
- Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
- Let the mini pecan pies cool in the muffin tin for a few minutes before carefully removing them to a wire rack to cool completely.
Notes
- For a richer flavor, you can add a pinch of cinnamon or nutmeg to the filling.
- If you don’t have a mini muffin tin, you can use a regular muffin tin and adjust the baking time.
- These pies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg