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Flaky mini pecan pies in muffin tin with gooey brown sugar filling and toasted pecans macro

Flaky Mini Pecan Pies (Muffin Tin Holiday Recipe)

Bite-sized individual mini pecan pies baked in a muffin tin with buttery flaky crust and gooey brown sugar filling. Easy holiday dessert crowd-pleaser!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pies
Calories: 240
Ingredients Method Nutrition

Ingredients
  

  • 2 sheets refrigerated pie crusts (or homemade all-butter crust)
  • 2 large eggs, room temperature
  • 2/3 cup dark brown sugar, packed
  • 1/3 cup pure maple syrup (Grade A)
  • 3 tbsp unsalted butter, melted and cooled slightly
  • 1 tsp pure vanilla extract
  • 1 tbsp all-purpose flour
  • 1/4 tsp fine sea salt
  • 1 cup raw Georgia pecans, finely chopped
  • 1/2 cup whole pecan halves, for garnishing tops

Method
 

  1. Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin generously with butter or baking spray.
  2. Roll out pie crust to 1/8-inch thickness. Use a 3.5 to 4-inch round cutter to cut out 12 pastry discs.
  3. Press each pastry circle into a muffin cup, pleating slightly around edges to fit snugly.
  4. In a medium mixing bowl, whisk together eggs, brown sugar, pure maple syrup, melted butter, vanilla, flour, and salt until smooth and cohesive.
  5. Divide chopped pecans evenly into the bottom of each pastry shell.
  6. Ladle brown sugar custard filling over pecans, filling each cup about 3/4 full. Decorate tops with whole pecan halves.
  7. Bake for 22 to 26 minutes until pastry edges are golden brown and centers are set. Cool in pan on wire rack for 20 minutes, then gently loosen with a butter knife and transfer to wire rack to cool completely.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 26gProtein: 3gFat: 15gSaturated Fat: 5gCholesterol: 38mgSodium: 135mgPotassium: 95mgFiber: 2gSugar: 17gVitamin A: 120IUCalcium: 28mgIron: 1.1mg

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