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Mini Pecan Pies

How to make Mini Pecan Pies

Just as delicious as regular pecan pie but a smaller version, these mini pecan pies are well worth making. They’re sticky, sweet and offer that perfect pecan crunch and flavor.


⅓ C. Light corn syrup

1 Tbsp. Melted butter

¼ C. Brown sugar

1 Large egg beaten

1 tsp. Vanilla

1 Boxed refrigerated homemade pie crust 14oz.

½ C. Pecans chopped

2 Tbsp. Sugar

Pinch of salt


Heat the oven to 350 degrees.

On a flat lightly floured surface, roll out the two pie crusts. Use a glass or cookie cutter that is about 3.5 inches wide to cut 6 circles from each of the crusts.

Press the circles of dough into the 12 sections of a well greased muffin tin.

Blend together the light corn syrup, melted butter, brown sugar, egg, vanilla, sugar, salt and pecans in a mixing bowl, and stir to combine well.

Place 1 ½ Tbsp of the filling into the center of each cup of the muffin tin.

Bake for 25 minutes, or until browned and cooked through.

Let cool to room temperature before removing from the tray and serving.

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