Bite Sized Pecan Pies
Author: Aimee
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • 2 cups chopped pecans
  • ¾ cup granulated sugar
  • 4 tbsp light brown sugar
  • ¾ cup light & ¾ cup dark corn syrup (combine equal amounts of each)
  • 3 large eggs, lightly beaten
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 box of Pillsbury pie crust ( 2 per box)
  1. Preheat oven to 350º.
  2. Lightly spray your cupcake/mini muffin pan. (I used a jumbo cupcake pan)
  3. Roll out your pre-made pie crust. Using either a glass with a mouth larger than the opening of your muffin pan, cut out an oversized circle and press lightly into your pan. I used a scalloped ice cream dish as my guide and extended the scallops to fit in my pan.
  4. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
  5. Stir together sugars and corn syrup in a medium bowl. Stir in pecans, eggs, butter, vanilla & salt.
  6. Spoon about ¼ cup pecan mixture into each prepared shell.
  7. Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes).
  8. Top with homemade whipped cream and a sprig of mint.