Mini Pecan Pies
In just 30 minutes you can make these mini pecan pies for your holiday party! The perfect finger food dessert!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 16 servings
- 2 refrigerated pie crusts , from 1 box and thawed to package directions
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1 1/4 cup water
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves , chopped
- 16 pecan halves
For the crust:
Preheat oven to 425°F.
Unroll 1 pie crust on clean work surface. Use 3-inch round or scalloped cookie cutter to cut 8 rounds. Place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
Bake 8 minutes or until golden. Cool 5 minutes then remove shells from pan to cooling rack to cool completely.
For the filling:
Meanwhile, in medium pot, mix brown sugar, cornstarch and water. Bring to boil over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, vanilla and chopped pecans. Cool 10 minutes.
Use a small cookie scoop to fill each shell with cooled pecan mixture. Top each with a pecan half. Serve immediately, or refrigerate and serve within 3 days.
- For a nuttier pie, add up to 1/2 cup additional chopped pecans.
- Re-roll scraps of dough to make more crusts.
Calories: 238kcal | Carbohydrates: 27g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 98mg | Potassium: 83mg | Fiber: 2g | Sugar: 14g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg