In just 30 minutes you can make these mini pecan pies for your holiday party! The perfect finger food dessert!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Cuisine: American, Thanksgiving
Keyword: finger food dessert, mini pecan pies, pecan pie bites, pecan pie tarts
Author: Nikki Gladd
2refrigerated pie crusts, from 1 box and thawed to package directions
1 ½cupspecan halves, chopped
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 ½ cup additional chopped pecans.