Mini Pecan Pie Bites
Delicious Mini Pecan Pie Bites is a quick and easy fall recipe full of gooey pecan filling and buttery crust. Perfect for Thanksgiving or Halloween and can be made ahead of time!
Servings 24
Equipment
- Mini Muffin Tin
Ingredients
- Homemade All Butter Pie Crust or 2 pre-made ready to roll pie crusts
- ¾ cup white sugar
- ¼ cup light brown sugar
- 1 cup corn syrup
- 1 tsp vanilla extract
- 2 tablespoons butter melted and slightly cooled
- 3 eggs beaten
- 1 1/2 cups pecans coarsely chopped, divided
- egg wash from one egg
- Whipped cream if desired
Instructions
- Preheat oven to 350 degrees. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside. Roll the dough or pie crust out on a floured surface with a floured rolling pin.
- Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( or 12 rounds of each pie crust, if using store bought)
- Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie.
- Sprinkle a small amount of chopped pecans into each pie crust. Mix corn syrup, eggs, both sugars, butter and vanilla using a spoon or a rubber spatula. Stir in pecans.
- Carefully pour about 2 tablespoons of the syrup into each pie crust. Do not fill past the edge of the pie crusts.
- The filling will bubble and rise while baking and you want to avoid it spilling over if possible. This will make them stick when you go to take them out.
- Bake for about 22-25 minutes. If the tops begin to brown too quickly after about 15 minutes, you can cover the top with tin foil for the remaining time.
- Remove from the oven and allow to cool in the pan for about 10 minutes. Carefully remove from the muffin tin, if you need use a butter knife to slide along the side of the pies to loosen.
- Give a little twist and pull them out, and transfer to a wire rack to cool completely. Top with dollops of whipped cream before serving, if desired.