Mini Pecan Pies

Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings: 12
Mini Pecan pies
  • 12 mini pie crusts (store-bought or homemade pastry dough)
  • 1 cup pecan halves or roughly chopped pecans
  • ½ cup brown sugar, packed
  • ½ cup corn syrup (or maple syrup — see Variations)
  • 2 large eggs
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
Instructions
  1. 1
    Preheat oven to 350°F / 175°C. Grease a standard 12-cup muffin pan.
  2. 2

    Roll out pie dough and cut 12 circles (about 3.5–4 inches). 

  3. 3
    In a bowl, whisk eggs, brown sugar, corn syrup (or maple syrup), melted butter, vanilla, and salt until smooth.
  4. 4
    Stir in the pecans until coated.
  5. 5
    Spoon filling into each crust, filling just below the rim.
  6. 6

    Bake 18–22 minutes, until edges are set and centers are slightly soft .

  7. 7
    Cool in the pan 10–15 minutes, then transfer to a rack and cool completely before serving.
Note

Read it online: https://www.showergourmet.com/recipe/mini-pecan-pies/