Mini Pecan Pies horizontal
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Mini Pecan Pies

These Mini Pecan Pies are like individual, perfectly portioned deep dish pecan pies! Use store-bought pie dough to save time. Loaded with pecans, cinnamon, vanilla, brown sugar, and corn syrup! 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 mini pies
Calories: 539kcal
Author: Jennifer Debth

Ingredients

  • (14.1 oz) boxes  refrigerated pie dough you’ll need 3 (9 inch) crusts*
  • 2 cups very roughly chopped pecans
  • 3 large eggs room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon cold water
  • 1 tablespoon cornstarch
  • 1 1/2 cups packed dark brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup unsalted butter
  • Cool whip or ice cream for serving

Instructions

  • Preheat oven to 350 degrees F and spray a standard (12 slot) non stick muffin tin with cooking spray. Set aside.
  • Roll out pie crusts side by side on a clean surface.
  • Use a 4.5 inch round cookie cutter to cut out 4 circles from each of the pie crusts (you’ll end up with 12 total rounds).
Gently press one round into one muffin slot, then repeat with remaining 11 slots.
  • Place approximately 2 tablespoons chopped pecans into the bottom of each pie crust cup. Set aside in the fridge until ready to use.
  • In a bowl whisk together eggs, salt, cinnamon, and vanilla together until combined and the eggs are fully broken up. Set aside.
  • Off the heat - in a medium saucepan, whisk together the water and cornstarch until the cornstarch is completely mixed into the water.
  • Stir in the sugar, corn syrup, and butter.
  • Turn the heat to medium, and bring to a boil, stirring regularly.
  • Once the sugar mixture has been brought to a boil, turn off the heat, grab a ladleful and slowly whisk it into the egg mixture to temper it. Whisk in another ladleful. This will keep the eggs from scrambling.
  • Whisk this mixture back into the sauce pan. Then transfer the mixture to a 4 cup liquid measuring cup for easy pouring.
  • Fill each pie crust evenly with the mixture. You don’t want it to spill out the sides.
  • Bake in preheated oven for 30 minutes, or until the filling is cooked and the pie crust is golden. 
Cool completely.
  • Serve with cool whip and enjoy!

Video

Notes

I HIGHLY recommend watching the video for visuals.
Store leftovers in an airtight container in the fridge until ready to serve.
*What to make with leftover pie scraps? See my pie crust cookies or keep them savory and use them for my turkey pot pie soup.

Nutrition

Serving: 1mini pie | Calories: 539kcal | Carbohydrates: 59g | Protein: 6g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 271mg | Potassium: 199mg | Fiber: 3g | Sugar: 39g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg