What could possibly top a classic pecan pie? Well, let me tell you – mini pecan pies! These bite-sized treats are a game-changer because everything is just better when it’s mini, and these pies are no exception. I’m here to declare that these might just be the most fantastic Mini Pecan Pies you’ll ever taste. They whip up in minutes with only 8 simple ingredients, and guess what? You can even make them gluten-free! How awesome is that?
These little pies are a holiday dream because there’s no fussing over perfect slices or dealing with extra dishes. Whip them up in minutes, and voila! You’ve got the perfect handheld dessert ready to impress your guests. It’s the ultimate way to simplify your holiday baking and make things a little easier on yourself.
Quick and Easy Mini Pecan Pies
Ingredients
- 2 packages thawed frozen pie crust
- 1 3/4 cups chopped pecans
- 1/3 cup coconut sugar
- 1/4 cup maple syrup
- 1 egg or flax egg or chia egg
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F.
- Grease your muffin tin with butter or oil to prevent sticking.
- Roll out your pie crust on a flat surface, then use a 4-inch cookie cutter to cut out 12 circles.
- Carefully fit each mini pie crust into the muffin tin cavities, adjusting as needed.
- Mix together the chopped pecans, coconut sugar, egg, melted butter, vanilla extract, maple syrup, and sea salt until well combined.
- Fill each muffin tin cavity with an equal amount of the filling mixture.
- Bake for 22-25 minutes until the filling is set and the crusts are golden brown.
- Let the pies cool completely before serving, and store any leftovers in the fridge for up to one week. Enjoy your delightful mini pecan pies!