Mini Pecan Pies

When I think about this time of year, there are so many wonderful recipes, treats, aromas, and goodness to pack into the time leading up to the holidays. Although with our different year full of continual changes and adaptations, I have enjoyed the more quiet and peaceful moments that I feel this season has brought.  We don't have as much "going" as much bustling here and there, and I love having more time to re-center my focus on the true meaning.  I am very much enjoying reading and devotions more this year than I have in the past.  We are having more tea and hot chocolate - almost daily.  It will be okay if I don't have as many decorations out or don't make all of the same cookies.  However, I also always love to try new things.  I like to keep some of my old traditions and incorporate new, how about you? I love pecan pie for Thanksgiving and Christmas.  It's a staple to me, and of course, don't forget the whipped cream on top.  The sweet nutty flavor I look forward to every year and it brings warmth and heartiness to me as I think of being close to cozying up to fireplace.  This year, instead of the traditional pecan pie, I thought these little mini pies would be not only cute, but maybe also great with covid for having your own individual piece.  They would also be adorable on a charcuterie tray, too.  I hope you enjoy them. These pecan bars are another favorite!
5.0 from 1 reviews
Print
Mini Pecan Pies
Author: 
Recipe type: dessert; pie
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1-2 pie crusts store bought or homemade
  • ⅓ c. light corn syrup
  • ⅓ c. brown sugar
  • 1½ Tablespoons melted butter
  • 1 egg slightly beaten
  • ½ t. vanilla extract
  • ½ c. chopped pecans
Instructions
  1. Preheat oven to 350 degrees
  2. On a lightly floured surface, roll the pie dough into a 12 inch circle. Using a 3inch cookie cutter, cut our 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit. Transfer muffin tin to the refrigerator while making the filling.
  3. In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling - about 1 Tablespoon each. Make sure to not overfill.
  4. Bake at 350 degrees for about 25 minutes or until filling is set. Remove from oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.

Similar Posts

One Comment

  1. Hi, Molly,
    Such serendipity! Our friend Maggie, introduced pecan tassies to me in the early
    ‘80’s. In fact we were reminiscing about these this week, as I shared with her that my cousin, Willard, had just sent me a 1/2 gallon freshly picked pecan halves from Alabama. My Aunt Dot, Willard’s mom, used to send my mom, her sister, the same every Christmas…from South Carolina to Iowa.
    Now i know what treat will be added to our Christmas delights! It’s great we all are carrying forward what has touched our hearts from the past.
    Your recipe is easier by using pre-packaged pastry dough!
    Lots of love,
    Mom

Comments are closed.