Mini Pecan Pies Recipe
Adorable little Pecan Pies made easy with Pillsbury Pie Crust. People love having their own individual pecan pie for those holiday dinners!
The ultimate Thanksgiving dessert: pecan pie. This pie tops the charts in my opinion, and it's the one I look forward to the most at holiday dinners every year. To me, it is everything at Thanksgiving.
Ooey, gooey, crunchy, flaky, buttery, decadent, rich, and pairs well with ice cream and chocolate chips. All requirements for perfection are met in a pecan pie.
Now you can have your very own pie perfection that you don't have to share with anyone on Thanksgiving day! Making pecan pie in individual servings makes so much sense to me. Ask anyone who knows me– I don't share dessert. Not even with my husband or my sister. Not even when I'm dieting. Not ever.
So, my very own Thanksgiving pie = just yes.
Step one to mini pie heaven is making individual sized crusts. You can most certainly make your own crust from scratch (if you do, try my favorite Buttermilk Pastry Pie Crust). You'll need two of them for this recipe.
I just used a pre-made Pillsbury crust for mine. I think their crust is tender, flaky, and very buttery, and I've always been happy using a Pillsbury pie crust. Plus, I'm all about the easy and time-efficient. And anything that spares me more dishes (I swear, I'm gonna die at the sink one day).
Use a 3-inch round cookie cutter to cut mini pie crusts (I got 9 out of each Pillsbury crust without re-using the scraps). Pinch the dough between your fingers ever so slightly to thin it out just a little bit and make it stretch some. When placed in a muffin tin (standard size, not mini), the crust should go almost halfway up the sides.
Next, make the filling!
Do you like chopped or halved pecans? I can really do either one. But in these mini pies, I suggest doing at least a rough chop if you only have pecan halves on hand.
Spoon the buttery, gooey filling into each pie crust, and know that you are only about 30 minutes from shoving your very own pecan pie in your mouth.
After about 25 minutes in the oven, these guys are done and ready to eat.
Enjoy 🙂 And never worry about having to share your pie again!
- 2 egg
- 2/3 cup Light Corn Syrup
- 2/3 cup sugar
- 2 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 1/3 cup chopped pecans
- 1 box (14.1 ounces)refrigerated pie crust dough
Preheat oven to 350°F.
Whisk eggs, corn syrup, sugar, butter and vanilla in a bowl until smooth. Stir in pecans. Set aside.
Unroll pie crusts on counter. Cut out 18 (3 inch) circles using a round cookie cutter. You will have a little dough left over.
Gently fit each circle into muffin cups. Dough should come up about halfway in each cup. Spoon about 1 tablespoon filling into each shell.
Bake for 20-25 minutes until filling is set and crust is golden. Let cool for 5-10 minutes. Use a knife around the edges to loosen the crust and pop each pie out.