Here’s a simple, tasty mini pecan pies recipe you can make at home.
🥧 Mini Pecan Pies (Muffin Tin Recipe)
Ingredients (makes ~12 mini pies)
Crust:
- 1 sheet pie crust (store-bought or homemade)
Filling:
- 2 large eggs
- ¾ cup brown sugar
- ½ cup corn syrup (light or dark)
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 1½ cups pecans (chopped or whole halves)
👩🍳 Instructions
1. Prepare the crust
- Preheat oven to 180°C (350°F)
- Roll out pie crust and cut into circles
- Press circles into a greased muffin tray
2. Make the filling
- In a bowl, whisk:
- eggs
- brown sugar
- corn syrup
- melted butter
- vanilla
- salt
- Stir in pecans
3. Fill and bake
- Spoon mixture into each crust (about ¾ full)
- Bake for 20–25 minutes, until set and slightly golden
4. Cool
- Let them cool in the tray for 10–15 minutes
- Then remove carefully
⭐ Tips
- Don’t overfill—filling rises a bit while baking
- Add a pinch of cinnamon for extra flavor
- Serve with whipped cream or vanilla ice cream
- Store in fridge for up to 4–5 days
If you want, I can also give you:
- no-corn-syrup version
- super quick 3-ingredient version
- or a more “bakery-style” caramel pecan version
