Mini Pecan Pies
These Mini Pecan Pies are individual-sized desserts with a buttery crust, gooey maple-sweetened filling, and crunchy pecans perfect for holidays, parties, or whenever you want a smaller indulgence.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: 1 hour (including cooling)
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/4 cup (56 g) unsalted butter
1/2 cup (120 ml) pure maple syrup
2/3 cup (146 g) brown sugar, packed
1 tsp vanilla
1/2 tsp salt
2 eggs, at room temperature
1 cup (135 g) chopped pecans
2 pie crusts, store-bought or homemade
1 egg, whisked (for egg wash)
1/4 cup (50 g) granulated white sugar (for sprinkling)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- Roll out pie crusts and cut circles slightly larger than muffin tin wells. Press into cups to form mini pie shells.
- Melt butter, then whisk in maple syrup, brown sugar, vanilla, salt, and eggs until smooth.
- Stir in chopped pecans until evenly coated.
- Spoon filling into each crust, filling about three-quarters full.
- Brush crust edges with egg wash and sprinkle with granulated sugar.
- Bake for 25–30 minutes, until crust is golden and filling is set but slightly soft in the center.
- Cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Swap maple syrup with honey or corn syrup for different flavor profiles.
Add a splash of bourbon for richness.
Top with whipped cream or ice cream for extra indulgence.
Grease muffin tin well or line with parchment circles to prevent sticking.
These pies freeze well for up to 2 months.
Nutrition
- Serving Size: 1 mini pie
- Calories: 290
- Sugar: 23 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
Find it online: https://justsosavory.com/mini-pecan-pies/
