Mini Pecan Pie Bites

 PREP TIME 

15 mins

COOK TIME 25 mins

TOTAL TIME 40 mins

COURSE Easy Dessert, Pecan Pie, Thanksgiving

CUISINE American

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.