These mini pecan pies have double the buttery crust. The top crust cut-outs are both cute and help balance the sweetness of the pecan pie filling.
I made these mini pecan pies for the holidays. Mr. K loves pecan pie. While I enjoy a bite or two, I find the filling to be too sweet. This double crust really helps to reduce the sweetness.
And I just love how adorable they are. I got a set of holiday pie crust cutters and chose to use the gingerbread men one because I didn’t make any gingerbread men cookies this year.
The pecan pie filling is super easy to make as well, no mixer, no stove and no corn syrup needed.
Almost all the pecan pie recipes I’ve come across use corn syrup, but this one actually achieves the sweet sticky filling without any, which works out well for me because I end up buying corn syrup and then have no other use for it.
Just like my mini pumpkin pies, I found it best to bake these in a tartlette pan rather than a cupcake pan. The pie crust developes pretty ridges while baking and the mini pies slide out much easier when they are done.
Mini Pecan Pies
Yield: 2 dozen
4 premade unbaked pie crusts (I used Pillsbury)
1 cup brown sugar
1/4 cup granulated sugar
1/2 cup butter, melted
1 tbsp all purpose flour
1 tbsp milk
1 tbsp vanilla extract
1 cup chopped pecans
1 egg, whisked (for egg wash)
1. Preheat oven to 350F. Grease a tartlette or mini pie pan (If you are using cupcake pans I suggest lining them with parchment paper or something else. I've had issues getting mini pies out of cupcake pans which is why I switched to my mini tartlette pan which also creates pretty ridges for each of the mini pie crusts.) Using a circular glass with a rim that is slightly bigger than the rim of the mini pie molds, cut 24 pie crusts. With remaining dough, cut 24 of pie toppers. Re-roll out dough as needed. Place pie rounds into greased pie molds, using your fingers to press dough completely into the pie molds and shape the mini pie crusts.
2. In a large bowl, whisk eggs. Add in melted butter, brown sugar, granulated sugar, flour and whisk. Add in milk, vanilla and mix until batter is smooth and thick. Add in chopped pecans and stir. Spoon filling into pie molds, about 2/3 full. Bake mini pies for about 15 minutes or until pie crust edges begin to turn golden brown and pie filling is cooked.
3. While pies are cooling, place pie cutters on a cookie sheet lined with parchment paper. Brush surface with egg wash. Bake in oven for about 12-16 minutes or until they turn a dark golden brown. Place on top of mini pies.
Adapted from All Recipes