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Mini Pecan Pies

Bite sized pecan pies sweetened with maple syrup not corn syrup.
Course Dessert
Servings 24 mini pies
Author Admin

Ingredients

  • 1 pie crust
  • 2/3 C pecans
  • 1/3 C maple syrup
  • 1/2 TBSP butter
  • 1 egg
  • 3 TBSP brown sugar
  • 1/4 tsp vanilla
  • pinch salt

Instructions

  • Preheat oven to 375º F.
  • Grease the entire mini muffin pan, including the top so the pies will slide right out even if the filling bubble over. I have a 24 cup mini muffin pan so I can make the entire batch all at once.
  • Roll out the dough and cut 24 circles using a cookie cutter, the rim of a small glass, or even a knife if you can’t find anything appropriately sized. A tip for choosing your crust cutter is you want it to be at least 1/4″ wider in diameter than the holes of the muffin tin. I used one of my children’s cups. Shot glasses would probably be another good option.
  • Carefully transfer the circles to the mini muffin pan. Gently press the dough into the well so it’s flush on all sides and there won’t be any air bubbles. Put the mini muffin pan(s) in the fridge to chill while you mix the filling. (Note: You will have extra pie dough. Make some pie crust cookies.)
  • Roast the pecans either in the oven (Put on a cookie sheet and bake for about 8-12 minutes, checking now and again to shake and make sure the nuts aren’t burning.) or on the stove top (Put the pecans in a large skillet over medium-low heat and cook, stirring frequently, until fragrant and lightly toasted, about 5 minutes.) Set aside to cool.
  • Heat the maple syrup and butter until the butter melts. You can do this in a saucepan on the stove or in a measuring cup in the microwave. In a separate bowl, beat the eggs, brown sugar, vanilla, and salt. Gradually whisk the hot maple syrup mixture into the egg mixture.
  • Chop the pecans into small pieces and mix into the liquid mixture.
  • Spoon the mixture into each pie shell. Try to evenly distribute the pecans so the last couple of pies aren’t just liquid.
  • Bake for 12 minutes then rotate pan and cook for about 10-12 minutes more or until the crust is golden brown. Cool until you can touch the pan with your hands and gently remove the individual pies.

Notes

This recipe can also be made using a regular sized muffin tin instead of a mini muffin tin. This will produce a higher filling to crust ratio which isn’t necessarily a bad thing. A standard muffin tin will yield 4 small pies.