- 4 premade unbaked pie crusts I used Pillsbury
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 eggs
- 1 tbsp all purpose flour
- 1 tbsp milk
- 1 tbsp vanilla extract
- 1 cup chopped pecans
- 1 egg whisked (for egg wash)
Preheat oven to 350°F. 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.
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.
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.
Recipe adapted from All Recipes