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Mini Pecan Pies

  • Beginner
  • 16 mini pies
  • 20 min
Baking Success Or Baking Mess


1 egg
1/3 cup Crown® Lily White® Corn Syrup
OR Beehive® OR Crown® Golden Syrup
1/3 cup sugar
1 tablespoon butter OR margarine, melted
1/2 teaspoon pure vanilla extract
2/3 cup chopped pecans
1 box (14.1 ounces)refrigerated pie crust dough


Preheat oven to 350°F.

Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth. Stir in pecans. Set aside.

Unroll pie crusts on counter. Cut out 16 (3 to 3-1/2 inch) circles using a round cookie cutter. A coffee mug or small bowl can also work, carefully cut around with a sharp paring knife or just press like you would a cookie cutter. You will have a little dough left over. Gently fit each circle into muffin cups (2-1/2 inch). Dough should come up about halfway in each cup. Spoon about 1 tablespoon filling into each shell.

Bake for 20 to 25 minutes until filling appears set. Cool 5 to 10 minute on rack. Using a sharp knife, carefully remove each pie from the muffin pan. Store in a tightly closed container.

Recipe Note: Extra pie dough can be cut in pieces, brushed with melted butter and sprinkled with sugar and cinnamon for a warm from the oven treat!

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