You can only imagine how much I adore these miniature pecan pies. Mini foods are my absolute fave! These Mini Pecan Pies are simple to prepare and may be made in advance. Even better, they can double as a Thanksgiving party snack!
1 1/2 tbsp unsalted butter melted
1 pie crust store-bought or homemade
1/4 c. brown sugar
1/2 c. chopped pecans
1/3 c. light corn syrup
1 egg lightly beaten
1/2 tsp vanilla extract
Set the oven to 350°F.
Spread a little flour on a clean surface and roll out the pie dough into a circle that’s 12 inches in diameter. Cut out 12 circles from the dough using a glass or cookie cutter about 3 inches in diameter. Set one dough square into each well of a 12-cup muffin tin, making sure the dough barely reaches the top of the well (you may need to stretch the dough just a bit). While you are preparing the filling, place the muffin tin in the fridge.
Combine the corn syrup, brown sugar, melted butter, egg, and vanilla extract in a bowl, and stir until smooth. Stir in the chopped pecans. Take the muffin pan out of the fridge. Divide the filling (approximately 1 tablespoon each) among the 12 muffin wells, making sure that the filling does not overflow out of the cups.
Bake for approximately 25 minutes at 350°F, or until the filling is set. Take the muffin tin out of the oven and let the pies sit in the pan for approximately ten minutes to cool. Remove the mini pecan pies from the muffin tin carefully and place them on a wire rack to cool completely.
Freeze the mini pecan pies for up to 2 to 3 months. Ensure that they are stored in a freezer bag or container. When ready to serve, let them thaw in the fridge overnight, then set the mini pecan pies on the counter to bring them to room temperature.
How To Make it Gluten free
Use homemade pie crust or store-bought gluten-free pie crust.
Use pure vanilla extract.
Keywords: Mini Pecan Pies
Find it online: https://nodashofgluten.com/mini-pecan-pies/