Mini Pecan Pies (Muffin Tin Recipe)
Perfect mini pecan pies baked in a muffin tin with gooey filling, crunchy pecans, and flaky crust. Ready in just 20 minutes!
Ingredients
- 1 package store-bought pie crust 2 crusts, refrigerated roll-out style
- 1¼ cups chopped pecans fresh pecans, roughly chopped
- ⅔ cup light corn syrup
- ⅓ cup light brown sugar packed
- 2 large eggs room temperature, lightly beaten
- 3 tablespoons melted butter unsalted preferred
- 1 teaspoon vanilla extract pure extract recommended
- ¼ teaspoon ground cinnamon optional
- ¼ teaspoon salt
- nonstick cooking spray for greasing muffin tin
Instructions
- Preheat oven to 350°F. Generously spray a 12-cup muffin tin with nonstick cooking spray, making sure to coat the bottom, sides, and top of the pan. Optional: Cut small strips of parchment paper and lay one across the bottom of each cup with ends sticking up for easy removal.
- Unroll the first pie crust onto a lightly floured surface. Roll gently to a 12-inch circle, about ⅛-inch thick. Using a 3-inch round cookie cutter or drinking glass, cut out 12 circles, positioning them close together to minimize waste.
- Gently press each circle into a muffin cup, molding it against the bottom and sides. The dough should come about halfway up each cup. Check for tears or holes. Repeat with the second crust. Gather scraps, reroll, and cut more circles for a total of 24 crusts.
- In a large mixing bowl, whisk together brown sugar, melted butter, and corn syrup until smooth and the sugar begins to dissolve with no butter streaks remaining.
- Add vanilla extract, cinnamon, and salt to the mixture. Whisk until glossy and well combined.
- Fold in the chopped pecans and stir until every piece is coated with the sweet mixture.
- Add the lightly beaten eggs and stir gently but thoroughly until everything is combined into a uniform mixture. Do not overmix.
- Carefully fill each crust about two-thirds full (approximately 1½ tablespoons per cup). The filling will look liquidy but will set during baking.
- Bake for 18-20 minutes until crust edges are golden brown, filling is set around the edges, and the center is still slightly jiggly. Do not overbake.
- Remove from oven and let sit in the pan for at least 10 minutes. The filling will continue to set during this time. After 10 minutes, carefully transfer to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Pies can be frozen for up to 1 month in a freezer-safe container with parchment paper between layers. Thaw overnight in the refrigerator.
Serving Suggestions: Serve at room temperature or warm slightly in the microwave for 10 seconds. Top with whipped cream, vanilla ice cream, caramel sauce, or a sprinkle of flaky sea salt.
Tips: Pull pies from the oven when centers still jiggle slightly for the best gooey texture. If crusts shrink during baking, chill the filled muffin tin for 10 minutes before baking. For mini versions, use a 2-inch cutter and mini muffin pan, and reduce baking time to 12-14 minutes.