Mini Pecan Pies

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These mini pecan pie tarts are a must-try for your Fall baking! With a buttery crust and rich, pecan filling, they're one of the easiest pecan pie desserts you'll make this season. Perfect for holiday parties and potlucks.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: pies

Author: Rachel Rodda

Equipment

1 Muffin Pan

Ingredients

FOR THE BASE

2 cups all-purpose flour
2 sticks unsalted butter cold, diced
1 cup brown sugar

FOR THE FILLING

1 cup dark corn syrup
5 large eggs
⅔ cup granulated sugar
1 teaspoon vanilla extract
2 cups pecans chopped

Instructions

FOR THE PIE BASE

Preheat the oven to 350℉ (175℃). Spray a 12 hole muffin pan with non stick cooking spray.
In a large bowl add the flour, diced butter, and brown sugar. Use a pastry cutter, or your fingers, to combine the butter into the flour until fine crumbs form.
Place ¼ cup of the mixture into each muffin cup. Press down firmly, to the edge of each cup to form the pie base.
Bake in the oven for 8 minutes. Remove and set aside.

FOR THE FILLING

In a large bowl add the corn syrup, eggs, sugar, and vanilla. Whisk until combined. Add the pecans and stir to combine. Fill each muffin hole ¾ of the way to the top with the filling.
Reduce the oven temperature to 275℉ (135℃), add the muffin tin back to the oven and bake for 30-35 minutes. Remove and leave to cool for 20 minutes.
Use a butter knife to release each pie from around the edges of the pan, and carefully tip the muffin tin over to get the mini pies out of the pan. Serve warm!

Notes

Butter: Dice and return to the fridge to chill before using.

Store in an airtight container in the fridge for 3-4 days. Warm in the microwave for 15-20 seconds before serving.

Nutrition