Mini Pecan Pies
Servings 10 mini pies
Ingredients
- ¼ cup unsalted butter
- ½ cup pure maple syrup
- ⅔ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs at room temperature
- 1 cup chopped pecans
- 2 pie crusts store-bought or homemade
- 1 egg whisked (for egg wash)
- ¼ cup granulated white sugar for sprinkling
Instructions
- Start by lining two baking sheets with parchment paper.
- In a saucepan over low heat, melt the butter.
- Add maple syrup, brown sugar, vanilla, salt, and eggs to the melted butter, whisking until combined. Cook over medium-low heat for 10-12 minutes until thick like caramel, stirring constantly.
- Remove from heat and let cool for 10 minutes before mixing in the chopped pecans.
- Roll out the pie crusts on a floured surface and cut out 20 mini acorns using a 4″ acorn cookie cutter. Re-roll the dough to get all 20.
- Transfer 10 acorns to each baking sheet.
- For the remaining 10 acorns, cut a slightly arched line just under the “cap” and make decorative indents on the top part.
- Spoon 1 heaping tablespoon of pecan pie filling onto the center of the 10 acorns on the baking sheets.
- Brush the edges with egg wash and place the decorated acorns over each. Press the edges shut and chill in the fridge for 20 minutes.
- Preheat the oven to 350°F while the pies chill.
- Remove one baking sheet from the fridge, brush the tops with egg wash, and sprinkle each with sugar.
- Bake for 16-19 minutes until lightly golden brown, then let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Repeat with the second baking sheet of mini pecan pies. Enjoy!